Western crayfish
By VicentaLakin
Food staples: 1,000 grams of shrimp food supplements: an egg yellow dish: 1.5 tea spoons, 1 octopus, 10 peppers, 3 litres of water, 1,000 grams of ice, 2 grains of cloves, 10 seeds of aroma, 30 grams of sugar, 125 ml of sunflower oil, 1/2 spoons of mustard, 1 spoon of lemonade, a small amount of pepper powder and 10 grams of dry white wine。
Recipe Recommendations
- boiled shrimp 1000 grams
- egg yolk one
- salt 1.5 teaspoon
- octagonal 1 capsule
- pepper 10 capsules
- clove 2 capsules
- fennel seeds 10 capsules
- white sugar 30 grams
- sunflower oil 125 ml
- mustard 1/2 spoon
- pepper a little
- dry white wine 10 grams
Steps for Western crayfish
1
The shrimp washes in the sift. Find a large basin with one liter of ice water and some of the ice spares; and add two litres of water to the pot and put it into eight omens of one, two fragrances, 10 pellets of peppers, one fragrance bar (or 10 velvet seeds), 30 grams of sugar and one tea spoon. The above-mentioned material is boiling。
2
The first is to split the shrimp by size of fire and recommend 7 to 11 shrimps, in accordance with the principles of shrimp and shrimp. When you pour shrimp into the pot, pour a small amount of dry white wine, so that the count starts. The burning of shrimp lies in the fact that the water has to boil again in about 13 seconds after the shrimp enters the pot. Cover the pan, water boils again, usually in 13 seconds, when the shrimp is just ripe and can be boiled for another three seconds, never more than five seconds, or too old to smell. Put the shrimp in the ice water immediately, and the water boils again before the shrimp is released. At the same time, the temperature of the ice basin must be maintained in sufficient quantities, and if the water warms up, the shrimp meat will be in trouble. Until the shrimp is cooler, the asphalt is dried, the pallet is set, the membranes are sealed and placed in the fridge。
3
1. A clean bowl (a slightly larger bowl) is to be found and mustard, yolk, salt and pepper powder are to be placed in the bowl; 2. The various materials in the bowl are torn together; 3. The uninterrupted pouring of oil on one side with an egg-pumping bottle and the rapid and constant stir in one direction; 4. When the egg yolk is half in oil and about a minute and a half, the egg yolk is torn a little bit, and the sauce looks dry and rough; 5. Continue to refuel, until all the oil has been added, then continue to hit for 20 seconds, and then slowly add lemon juice, so that it can be smoothed; 6. This is a good omelette, which is to fall down into a small corner and the surface smooth. At this point, additional salt or pepper powder can be added depending on the individual taste. I'll put a shampoo in the fridge。