2016 New Version of Fried and Stuffed Three Treasures
Overview
I believe that friends who are familiar with Hong Kong street food will not be unfamiliar with Jian stuffed sambo. This street snack is derived from stuffed vegetables, which are essential in Hakka cuisine and Shunde cuisine. The original intention is to spread the seasoned minced meat into various vegetables/vegetables, among which stuffed peppers and stuffed bitter melon are the most representative. When you go to the streets of Hong Kong, they are standardized as stuffed chili peppers, stuffed tofu and stuffed eggplants, and the stuffed meat is generally fish. In order to innovate, I will use large sea shrimp instead of fish, and the three vegetarian dishes will also become: 1. Okra, which has become more and more popular in China in recent years, is endowed with non-remedial effects such as replenishing the body, beautifying, and lowering blood sugar. 2. The greenest vegetable among stir-fried vegetables: green beans. Speaking of stuffed beans, we have actually heard of it for a long time. It is said that it was a Kung Fu dish that dignitaries used to make things difficult for the kitchen. 3. Among the cold dishes in Shanghai, one of my favorite ingredients is grilled bran.
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Ingredients
Steps
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First we review the material.
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Peel the shrimp meat, remove the black lines, and absorb the water with kitchen paper/towel.
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Use the blade of a large knife to pound the shrimp into a paste.
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Chop the shrimp paste a little more, and add a little salt during the process, so that the shrimp meat will gel more easily.
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Add an appropriate amount of salt, cornstarch and sesame oil to the shrimp paste and stir evenly.
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Then we come to the vegetarian dishes. First, remove the head from the okra, cut it in half, and scoop out all the sacs.
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Touch some cornstarch inside the okra, and then apply shrimp glue inside. This action is "stuffing".
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Cut the thicker roasted bran (non-fried) into two halves.
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Just apply shrimp glue on one side.
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Remove the heads and tails of the green beans and blanch them in boiling water for 1 minute before taking them out. After quickly cooling to room temperature, open the green bean capsules along the grooves and take out all the beans inside.
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Similarly, stuff the shrimp gelatin fully into the belly of the green beans.
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In a frying pan, pour a little more oil and fry the stuffed ingredients over medium-high heat until golden brown on both sides. Remember, be sure to fry the side with the shrimp meat first.
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The green beans are fried in the same way. Remember that shrimp cooks quickly, so you must move quickly.
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Finally, let’s take a look at the finished product.
