In spring, the appetite is not good, and the sausage is made with prawns, which is delicious and chewy, nutritious and children love to eat

Shrimp sausage preparation

【Ingredients Preparation】

Raw shrimp, carrots, green onions, corn kernels, cooking wine, light soy sauce, white pepper, salt, sugar

【Steps】

Step 1: Peel off the shell of the shrimp, leave the shrimp for later use, cut the back of the shrimp, and remove the shrimp line. Then put it on the cutting board and use the back of the knife to pat the shrimp meat apart. Chop all the shrimp into puree, which can also be replaced by a food processor. The chopped shrimp paste has a strong stickiness, and the whole piece will not fall apart when turned over with a knife, and the shrimp intestines will be Q bomb when you turn it over with a knife. Put the minced shrimp in a bowl and set aside.

Step 2: Slice the carrot thinly, then cut the carrot slice into thin strips, then chop the shreds into minced pieces, and use a knife to chop the carrots as much as possible, so as not to affect the taste of the shrimp intestines. Put the chopped carrots in the shrimp puree, chop some chopped green onions, and finally add the sweet corn kernels.

Step 3: Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce and 1 teaspoon of white pepper, then add 1 tablespoon of sugar, appropriate amount of oil, and finally add 1 tablespoon of starch, preferably sweet potato starch or tapioca starch, stir well in one direction, try to stir until it is strong, and the taste will be more Q-elastic.

Step 4: Put the finished shrimp filling into a piping bag, and if you don't have a piping bag, you can also replace it with a fresh-keeping bag.

Step 5: Cut a rectangular tin foil and place it on the tabletop, squeeze the shrimp filling into a long strip in the middle of the foil, then roll the tin foil from the bottom to the top, and tighten the sides like candy.

Step 6: Wrap all the shrimp fillings in tin foil according to the same method, and put them on the steaming drawer in turn, and the tin foil must be rolled tightly. Cover the pot, cover the steamer, steam for 15 minutes, steam well and let cool slightly.

After drying until it is not hot, disassemble the tin foil, then take out the shrimp intestines, and after steaming, the shrimp intestines will be set.

Shrimp intestines made of pure shrimp meat, delicious, smooth and elastic in taste, carrots and corn are added to it, nutritious and taste better, if you want to make Q elastic smooth shrimp intestines, shrimp paste must be chopped vigorously, starch to use tapioca starch or sweet potato starch, the method is not difficult at all, the taste is particularly good, adults and children like to eat.

【Tips】

1. Shrimp intestines should be made of raw shrimp, and shrimp should be chopped and strengthened, so that they can be sticky and make a firm texture.

2. The side dishes should be chopped, and too large pieces will affect the taste of the shrimp intestines.

3. Add tapioca starch or sweet potato starch to the shrimp filling, which is not sticky and elastic to eat, and if it is corn starch, the taste will be soft and glutinous.

4. If there is a sausage mold, it is best to use a ready-made mold, and if there is no mold, use tin foil, but the tin foil must be wrapped tightly.

5. If the freshly steamed shrimp intestines will stick to the tin foil, they can be cooled before taking them out of the tin foil.