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Shrimp Ball Fu Yong (Fu Rong Xia Qiu)
January 9, 2006 10:16 PM EST | Food & Drink | Email to Friend
There are many ways to cook the "Fu Rong" of the Shrimp Ball Fu Rong dish in different places. People generally use the traditional cooking methods from Beijing and Jiangsu cuisines which is well known for being fastidious about making this dish look white and tender. The dish resembles hibiscus rising out of water (Fu Rong out of water) after it is freshly and beautifully cooked. The colorful embellishment is gorgeous, and the taste is scrumptious.
Ingredients:
a) For step 1-2:
- 600g (21oz.) shrimps
- 1 tablespoon cooking wine
- 1 tablespoon salt
- 100g (3.5oz.) pork fat
- 1 tablespoon cornstarch
- 1 egg white
b) For step 3-8:
- 1 slice ham (optional)
- parsley (optional)
- 50g (1.8 oz.) chicken fillet
- 1 tablespoon cornstarch
- 1 cup (200cc) soup stock
- 2 egg whites
- 1 teaspoon salt
- 1 tablespoon cooking wine
- dash of monosodium glutamate
- 2 cups soup stock (for step 6)
Method:
- Clean and shell shrimps. Remove black veins. Mince. Mince pork fat.
- Mix and season. Add cornstarch and egg white. Mix well. Set aside.
- Remove tendon from chicken fillet and grind.
- Add cornstarch diluted with water and soup stock gradually to chicken
- Beat egg whites. Blend with chicken
- Form shrimp into balls and drops in boiling soup stock. Cook over medium heat. Remove scum.
- Add seasons. Add chicken mixture.
- Stir gently with wire whip. Remove from heat when color turns white.
Cooking time: 50 minutes
Nutritional information:
Each serving provides:
Calories: 119
Protein: 18.5g
Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.
Jacklyn Chen - Webmaster of news-blogs.com. She is a full time mom who works very hard to make living with multiple web sites. For gifts and shopping, visit holidays.news-blogs.com
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