The Lord of Lorquoise

I made this dish on TV with the chef. It's called the Lorquoise Shrimp. I don't know where shrimp is, but when I see it, it's attracted. At first I thought the red was the color of ketchup, red milk or red chords, but I didn't think it was the flower water! When the chef cooks, so that the food tastes thicker, I cook with the u-mee, and there's no u-mee in my house, so I switch to cranberry dry. And if you don't tell me your name just by looking at pictures, you must have thought of meat and fish and stuff. But it's a shrimp slice that I've never tried before! I'm not going to learn to cook with me

Recipe Recommendations

South American white shrimp of 16
Luoshen dried flower appropriate amount
dried cranberries appropriate amount
lemon one
vegetable oil appropriate amount
salt a little
rock sugar appropriate amount
cooking wine 1 scoop
egg white half a
starch appropriate amount
mint leaves a little

sweet and sour
fried
half an hour
ordinary

Steps for The Lord of Lorquoise

I used the South American prawn。

I like to make shrimp oil with it。

Shrimp shells are removed, then backs are removed and washed。

We'll have to use the kitchen towels to drain the water。

Put the shrimp in the bowl with some wine and salt, and put it in half a egg plaster。

Make sauce: First put the flowers in the pot and add a proper amount of fresh water to boil and soak。

The water is then boiled with ice cream and lemon peels into ice cream。

Put the pickled prawn in the starch (I use potato sodium, dry it on both sides of the shrimp, hit it softly with a cane, so that it and prawns can be put in a bag to prevent the spill。

It's a pounding shrimp. It's a piece of shrimp。

Heated boiler to 70% heat and put it in the pounded shrimp。

If you blow it to the shell, you can get it out。

Reheated the boiler and put it in the shrimp slices。

While preparing to start frying shrimp, another pot pours into the immersed water。

It's also useful to add cooked lemonade and filter it out。

I added cranberry dry and a little salt to make the taste more rich。

When the soup becomes thicker, the wet starch is added。

Falling into a post-blast shrimp slice。

It's fine。

Out of the pan, with lemon peels and lemon meat that have been cooked before, and with mint leaves。