Shrimp balls in soup [Guangdong Guangzhou specialty]

What is Shrimp balls in soup? Authentic Cantonese specialty: Shrimp balls in soup? This article is a special article that introduces in detail the specialty ofGuangdong Guangzhou - Shrimp balls in soup. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Shrimp balls in soup. The full text takes about 3 minutes to read, mainly including the basic introduction of Shrimp balls in soup and the characteristics of Shrimp balls in soup? How did the history of Shrimp balls in soup come from? The method of making Shrimp balls in soup

Basic Introduction to Shrimp balls in Pot Soup

Shrimp balls in Pot Soup is a traditional famous dish of Han nationality in Guangdong Province, belonging to Guangdong cuisine. The color is golden, crispy on the outside and tender on the inside, with braised sauce inside, and a salty and fresh taste. Mix the shrimp paste with fat paste and seasonings, freeze the chicken soup into soybean sized pieces, wrap the frozen pieces in the shrimp paste into a ball shape, roll it on top and wrap the pieces. Deep fry Shrimp balls in oil until golden brown

What are the characteristics of Shrimp balls in soup

The color is golden, crispy on the outside and tender on the inside, with braised sauce inside, and a salty and fresh taste

How did the history of Shrimp balls soup come from

It has a long history. In the early days, shrimp glue was mixed with horse hoof paste to wrap butter cubes, which were then rolled onto small cubes of toast and fried. Due to the high calorie and fat content of butter, jelly was used to make soup. However, now using Kraft Magic Sauce instead of butter or jelly has a better effect. This dish is wrapped in bread cubes and wrapped in butter cubes or jelly, and it is difficult to control the frying heat: bread cubes are easy to burn, and butter is not easy to melt. In addition, bread cubes should not be fried at low oil temperatures, as they are prone to eating oil and are very greasy, with a poor taste. However, switching to Kraft Magic Sauce is different. It melts when heated, is as smooth as butter, and has a slight texture. The sweet and sour Kraft Wonderful Sauce is the most suitable dipping sauce for making fried dishes

How to make Shrimp balls soup

Raw materials

500g shrimp paste, 50g fat paste, 250g bread granules, 150g chicken soup frozen, proper peanut oil, a little salt, monosodium glutamate, and egg white