Corn shrimp
By VicentaLakin
The northerners like dumplings, the southerners like dumplings, and the family's little friends like it, with a small body, with a spoonful of fresh soup and a very comfortable soup. Sichuan called his hand, Guangdong called Yuntao, and Jiangxi called his soup, a thin twilight skin with all kinds of casseroles in it, three fresh, prawny and groin. Wait, it's simple, it's easy to store, it's easy to cook, it's easy to eat, it's always in the fridge, it's a good choice for breakfast and midnight。
Recipe Recommendations
- wonton skin
- fresh shrimp
- corn
- Pleurotus eryngii half a
- ginger
- cooking wine 1 teaspoon
- starch 1 teaspoon
- laver 1 small piece
- salt appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Corn shrimp
1
Prepare raw materials2
(b) Shrimps are removed from the shell with toothpicks and picks out shrimp lines at the second and third parts of the shrimp back3
Shrimp is even with salt, wine and starch4
Add corn grains5
Add the apricot mushrooms in6
And when it's even, it's ready7
(b) Placing shrimp piping in the skin centre8
and roll up the skin9
Just press pressure again10
A small amount of salt, purple and pepper powder is added to the bowl, and soup or water is added11
The boiler boils the water, and the boilers go in, and the boiled onions are put into the bowl and the onions are covered。12
You can eat。Corn shrimp Make Tips
1. When shrimp leaves its shell, picks out shrimp lines, adds salt and so forth, and puts them in the apricot and corn mix; if the shrimp is too large, it can be cut down; 2. When the shrimp is packed, the coat of skin will be rolled up twice and it will be pressurized; 3. The soup will be more delicious when salt, pepper and purple are added。