Mother of God
By VicentaLakin
There's only a few veggies and two or three shrimps in the restaurant
Recipe Recommendations
- shrimp appropriate amount
- eggplant appropriate amount
- sweet potato appropriate amount
- zucchini appropriate amount
- Tempura premixed flour appropriate amount
- udon juice appropriate amount
- salt appropriate amount
Steps for Mother of God
1
shrimp leaves the shell and the line is clean. the end of the shrimp was cut at about 2 mm and the water was squeezed out of the end of the shrimp to prevent the spilling of oil during the blast. the figure above is designed to prevent shrimp from being condensed at full maturity: on the side of the belly of the shrimp, cut a few blades at equal intervals, and be careful not to cut them off。
2
Prevention of convulsion of shrimp when fully ripe: fingers press the back of the shrimp, press it from top to bottom and cut the knot. You'll hear and feel a tiny crack。
3
Sailor, eggplant, potato slice. I like the thickness of a sesame paste. The less the moisture is hung, the thicker the skin of the finished product。
4
the two-cm-high oil in the pot, the sticky chopsticks inserted into the oil, and the small air bubble with a squeaky sound immediately appeared and could start blowing up. it's about a minute's worth of food covered in it, and it feels a little swollen and hard。
5
Shrimp covered up, blown up for about a minute, feeling a little swollen and hard。
6
Suction paper on the finished mat and some salt flowers to eat. The fried pasta shell should be a dim goose yellow, translucent, with the original color of the food in it, and very beautiful. If there's Japanese udon juice, then we'll have a little twirl juice, which is 1:4。Mother of God Make Tips
The pasta is so important that it doesn't taste like it's coming out. So don't take the flour, the powder, the powder. In order to be successful, it would be better to buy ready-made Zeng Yuen, or Tung Yu, which, after all, is hard work to treat shrimp meat and cannot waste food. If we can get some of that, we don't have to do that. But I personally think it's more economical and multi-purpose to buy ointmeal juice, which can itself make the bottoms of the oatmeal and barley noodles, and it can be converted into a tasting juice。