Shrimp Ruyi Cup
The New Year is about kindness. Shrimp is called "ha" in Cantonese, so Cantonese people like to use shrimp to cook in New Year, which means laughing loudly. Today, we have shrimp Ruyi cups, gold (corn), emerald (green beans) and rubies (carrots). I wish you all the best in the new year and enjoy the fat year with laughter every day.
Recipe Recommendations
- wonton skin 12 photos
- mixed vegetables Banhaiwan
- oil 2 tablespoons +1 tablespoon
- salt 1/4 teaspoon
- sugar 1/4 teaspoon
- chicken essence appropriate amount
- cooking wine 1 teaspoon
- cornstarch 1 teaspoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for Shrimp Ruyi Cup
1
How to do it: Brush the wonton skin with a thin layer of oil.
2
The two wonton skins are stacked together at staggered corners. (See the picture.)
3
Gently press the stacked wonton skins into the greased egg tarts or muffins.
4
Preheat the oven to 350F/180C, put the wonton skin in and bake for 10 minutes, take out and let cool. (I cooked while roasting, but it turned out to be a little overcooked. You can't use two things at once!)
5
Practice for Ruyi stuffing: Thaw shrimp with cooking wine, marinate with white powder for 10 minutes to remove fishy smell.
6
Leave 6 shrimps uncut and the rest diced.
7
Rinse and defrost frozen vegetables with water.
8
Heat the oil pan, stir-fry the shrimps until cooked, and serve for later use.
9
Use the residual oil in the pan to stir-fry the miscellaneous vegetables until cooked.
10
Add chopped shrimp meat and stir well, add salt, sugar and chicken essence to taste.
11
Put the filling into the wonton bowl, and then put the whole shrimp on top.