How to Make Shrimp Floss
Shrimp floss is a shrimp paste product, with main ingredients such as shrimp and auxiliary ingredients such as meat and fish.
The making of shrimp floss involves removing the shells and subjecting the meat to thousands of impacts to create stickiness, preserving its original nutritional components while providing a crispy texture.
Original ingredients
- Ingredients: Shrimp;
- Auxiliary ingredients: meat, fish;
Production and manufacturing
Fresh shrimp minced, added with a small amount of starch and egg white, then kneaded and stirred.
Shrimp floss is familiar to everyone with Macau bean noodles, and various hot pot restaurants have adopted shrimp floss as a main dish.
Frozen shrimp floss
Through machine's thousands of stirs, the shrimp meat becomes more sticky, and through low-temperature rapid freezing, it ensures the shrimp meat retains its texture and flavor, especially suitable for hot pot.
Shrimp floss hot pot
1 Purchase frozen shrimp floss, before eating, place it in cold water for thawing, about an hour in winter and a bit faster in summer.
2 After thawing, the shrimp floss loses its original elasticity during the freezing process, so repeatedly knead it with your hands or chopsticks, or grab it with your hands and repeatedly knead it.
3 After stirring, shape the shrimp floss into meatballs with your hands and put them into boiling water, the shrimp floss rises from the water, indicating it is cooked.
4 Scoop it up and put it in a bowl, add seasonings, generally low-salt light soy sauce, incredibly delicious.
Shrimp floss steamed eggs
Thawed shrimp floss is put in a bowl, two eggs are beaten and mixed.
Put it on a steamer for ten minutes. Drizzle with bean sauce, very suitable for children.
Notes
When making shrimp floss, you must use plump green shrimp, ordinary shrimp cannot make delicious shrimp floss.
The higher the shrimp meat content, the more authentic the flavor of the shrimp floss.
Too much starch will easily make the shrimp floss hard.
