This is my third dish for participating in the Gourmet Annual Finals-Full of Gold and Jade!
Dear brothers and sisters who are passing by, please help me vote! Thank you in advance!
This golden sand corn ingot shrimp takes the homophones among the raw materials. Gold is golden sand, which is salty egg yolk paste, and jade is corn. In the custom of northerners, especially northerners, there is a dish of corn or other coarse grains during the New Year. The dish means that the grain is abundant and the grain is full!
Jinsha corn is actually a common dish in New Sichuan cuisine. In order not to appear monotonous, I added crispy phoenix tail shrimp for the plate. The shape is similar to gold ingot. It also takes a hint of wealth and joy. It has a salty, fresh and crispy taste. However, because of the addition of the delicacy of shrimp and the crispy outside and tender inside, this dish has a more layered taste and vision.
With this golden and jade full of gold and jade, I wish all friends a prosperous business, successful careers, prosperous stocks, and prosperous gambling in the new year. Anyway, it is a windfall of big and small wealth, and it will be put into your pockets without falling. I wish everyone a lot of money, full of gold and jade, and a lot of money!
Jinsha corn shrimp
By MelvinCassin
Recipe Recommendations
- corn kernels 250 grams
- salted egg yolk of 3
- base shrimp 12 rats
- eggs one
- starch 30 grams
- bread crumbs appropriate amount
- oil appropriate amount
- salt appropriate amount
- water appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Jinsha corn shrimp
1
Wash the corn kernels and drain the water for later use.
2
Boil the salted eggs to yellow, add a small amount of oil, chicken essence, and starch, and grind to make a paste.
3
Remove the head of the Jiwei shrimp and draw the shrimp line, leaving the tail.
4
Beat each egg, add two tablespoons of starch, and mix well into egg paste.
5
Put the shrimp meat into the egg paste and hang the paste, be careful not to hang the tail
6
Then put the shrimp meat into the bread bran and evenly wrap it with a layer of bread bran
7
Deep-fry the shrimp meat wrapped in flour in 60% hot oil until golden brown and then pick up.
8
Place it neatly around the plate.
9
Re-fire the fire, add in the corn when the oil temperature is 80% hot, and fry until the skin is crispy. Then pick up.
10
Pour a small amount of oil into a frying pan, heat it over low heat, add the salty egg yolk puree, add a small amount of water, and stir-fry until golden sand.
11
Add in the corn kernels and stir fry evenly until the corn is evenly wrapped in the golden sand.
12
Finally, put the golden sand corn into a plate and sprinkle with chopped green onions on the surface.