Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Salty and fragrant Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: 6 big prawns, ginger, spring onions,... Braised bright shrimp ball

• The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
• Taste: Salty and fragrant
• Make the difficulty: Ganish food (intermediate)
• Make time: 10 minutes

• The materials: 6 big prawns, ginger, spring onions, garlic every 30g,
• Condiment: A teaspoon of sweet fermented glutinous rice, a teaspoon of hot beans, 1 egg. A teaspoon of powder of maize. 1/4 of the spoons of gourmet powder, 1/2 of the spoons candies, a teaspoon of white vinegar, a teaspoon of soy sauce, every of white powder l/ 2 spoons, sesame oil, red oil and 1/ 2 of the spoons, a teaspoon of tomato sauce very much of Japan.
• Braised bright shrimp ball method:
• 1,The big prawn's meat razor blade opens the back, makes shrimp's body become the form of arranging, after collecting the mud of middle intestines, put into water and clean and blot the moisture with the cloth. And then mix half a piece of albumen, a teaspoon of maize powder, 1/4 of the spoons of salt mutually thoroughly for subsequent use.
  2,The ginger, spring onions, garlic each cut the end form garrulously for subsequent use.
  3,Enter salting the good shrimp's meat down on the oil cauldron, it is pulled out in 30 seconds that the oil passes with 16O one ?? of warm oil. Pan leave a big spoon of oils, fry peppery beans sauce first, treat oil to be color scarlet, beans born fragrantly, petal, put and then ginger, the end such as garlic, fresh water 3 big spoon, sweet fermented glutinous rice 1 teaspoon, braise to familiar with a little shrimp ball meat, make, wither flavor material mix, fry, make decoction thicken thick, spill people chopped scallion propose, can blow pan while being fresh finally immediately.
  
  
• Note:
• Unless bad smell it is braised in Sichuan Cuisine, be the sweet and sour without being aggravated,can places that fries a little braiseds conspicuous. The sweet mouth of delicious alcohol of this dish, the fermented glutinous rice of entry goes back to have enough and to spare fragrantly, can be rated as the honourable delicacy.