Hot and sour butterfly shrimp
Ingredients: salt,bamboo fungus,beech mushroom,razor clam,MSG,pepper,sesame oil,green onion,white vinegar,fresh shrimp
Recipe Recommendations
- fresh shrimp 10 rats
- bamboo fungus 6 pieces
- beech mushroom 100 grams
- razor clam of 10
- green onion appropriate amount
- white vinegar appropriate amount
- pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Hot and sour butterfly shrimp
1
Wash the fresh shrimp, peel off the shrimp shells, open the back and remove the shrimp line for later use.
2
Soak the open-backed shrimp in salt water, remove and drain with absorbent paper.
3
Spread the shrimp meat dry with starch on the occupying board, gently tap both sides with a dough stick, add powder multiple times, and beat into thin slices.
4
Bring the water to a boil and put the shrimp meat in the pan for a while.
5
Pick up and soak in ice water for three minutes.
6
Soak bamboo fungus in light salt water.
7
Pour water into water and peel the shell to obtain the clam meat.
8
Wash crab-flavored mushrooms for later use.
9
Pour water into the pan and pour all the ingredients into the pan and cook for two minutes. Add white vinegar, salt, monosodium glutamate, and pepper. Remove the pan, drop sesame oil, and sprinkle spring flowers.