Simple Shrimp Ball Dish with Emphasis on Presentation – Small Changes Make a Big Difference!
Sweet and sour dishes usually stimulate the appetite, and sour and sweet dishes often have a more vibrant appearance. They are truly a feast for the eyes, nose, and mouth! However, even a simple dish can be elevated by skillful plating. When the presentation is improved, the price will naturally increase.
Today, I'm introducing a dish that focuses primarily on plating rather than the dish itself. I'll show you how other restaurants present their dishes and offer some suggestions on where to improve your own plating – no detailed recipes will be discussed.
Ingredients & Additions:
Shrimp, red bell peppers, scallion circles, butterfly peppers, Sichuan peppercorns, white sugar, white vinegar, salt, MSG, chicken powder, Mala sauce, tomato sauce, appropriate amount of water starch, salad oil, almonds
Instructions:
1. Heat oil to 30% and fry the shrimp balls
2. After the shrimp are fried, drain them and set aside
3. Cut the red bell peppers, scallion circles, and butterfly peppers into oil for quick frying
4. Heat oil in the pan and add Sichuan peppercorns to bloom. Add water and bring to a boil, then add white sugar, white vinegar, salt, MSG, chicken powder, Mala sauce, and tomato sauce. Add water starch, salad oil, and cook until thick
5. Add all the fried ingredients and stir-fry evenly
6. Plate the dish and sprinkle with almonds for decoration.
