Scorch rolls
By VicentaLakin
The winter melon has always been a fruit and vegetable popular in the North, which has the effect of heating, refilling and, in general, cooking meatball soup or cooking. I shared this winter shrimp roll today, which is so stylish, tastes so sweet, the white and green of the melon match with the red of the shrimp tails, and with a twig in the little freshness, which is not only for normal food, but also for a holiday table。
Recipe Recommendations
- winter melon 1 block
- prawns 18 rats
- steamed fish oyster sauce appropriate amount
- salt 1 gram
Steps for Scorch rolls
1
Shrimp cleaning
2
Go to the shell, leave a shrimp tail, pick out the shrimp wire and wash it clean
3
Wintermelon selection, skin cut
4
A little bit of a scrawl with a shaving knife
5
One gram of salt in the water, one minute when the water starts, and then the guacamole is boiled in the water, and it's released for drying up; as a result of this treatment, the guacamole is much softer and can be rolled up and kept running
6
Slicing the back and abdomen of the shrimp, without bending the steamed shrimp; taking a melon of 1 to 20 centimetres of length; placing shrimp on one side
7
A roll of shrimp, full of prawns wrapped in a melon with shrimp tails out
8
(b) The collage of the cucumber shrimp is placed on a plate and, if it is for the festival, it can be decorated with a good look
9
(b) A steam pan of 12-15 minutes ' duration, adjusted to the thinness of the winter roll and the size of the shrimp
10
When you're out of the pot, you'll be decorated with steamed fish fish, onion or garlic; you'll be able to eat directly, if you want to eat freshly, if you want to eat with oil, if you want to pour hot oil, if you want to cause onion or garlic to smell, and if you want to eat with a melon shrimp roll, it'll be more fragrance。
11
Scorch rolls, fresh mouths, good nutritionScorch rolls Make Tips
Scratches are used to wrap the whole prawn in such a way as to show a bit of shrimp meat and tails on both sides, and to make it redter when it's fertilized; 2. The owner of this dish is light, highlighting the beauty of the cuisine and shrimp, so that there is no need for too much sauce, and the fineness and salt of the steamed fish oil is sufficient, and a little salt and white pepper powder can be used to make it earlier if it is not sufficient。