color platter
By VicentaLakin
Recipe Recommendations
- beef appropriate amount
- prawns appropriate amount
- sacred fruit appropriate amount
- coriander appropriate amount
- white sesame appropriate amount
- bread crumbs appropriate amount
- chives appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- cumin powder appropriate amount
- pepper powder appropriate amount
- starch appropriate amount
- Salad dressing or condensed milk appropriate amount
- peanut oil appropriate amount
Steps for color platter
1
Wash the beef and remove the beef tendons.
2
Cut the beef into large slices.
3
After sub-packaging, the excess is stored in the refrigerator for storage.
4
Put the beef slices into a bowl, add green onion, ginger, fine salt, monosodium glutamate, pepper powder, cumin powder, cooking wine, and clear water paste, and make for a while.
5
Then, add appropriate amount of starch paste and make for a while.
6
Prepare a large plate, add bread crumbs and appropriate amount of white sesame seeds.
7
After mixing the white sesame bread crumbs well, add the processed beef slices into the sticky powder.
8
Coat the entire beef slice with breadcrumb powder.
9
Place the beef slices covered with bread bran powder on the side dish to wake up for a while.
10
Select evenly sized prawns and wash them for later use.
11
Remove the heads and shells of the shrimps and leave the tails for later use.
12
Use a knife to stretch the back of the shrimp and break it.
13
Remove the shrimp line and set aside.
14
Put the processed prawns into a bowl, add green onion, ginger, fine salt, monosodium glutamate, pepper, sugar, and cooking wine paste, and make for a while.
15
Then, add appropriate amount of starch paste and make for a while.
16
Prepare a large plate, add bread crumbs and appropriate amount of white sesame seeds.
17
After mixing the white sesame bread crumbs well, add the processed prawns and stick the entire prawns to the bread crumbs powder.
18
Place the prawns covered with bread bran powder on the side dish to wake up for a while.
19
Put the processed prawns and beef slices into the pan and fry them separately.
20
The snow cumin veal steak is fried in two times: for the first time, when the oil temperature is about 150 degrees, it is fried until the outside is closed. The second time, when the oil temperature is about 170 degrees, fry the shell crispy and the time should not be too long. The beef only needs to be 70% done.
21
The frying of the "Ice Clean Phoenix Tail Shrimp" is carried out in three steps:1. The oil temperature is about 80 degrees, and shape the shrimp tail. 2. When the oil temperature is about 150 degrees, fry until the outer cocoon is collected. 3. When the oil temperature is about 170 degrees, fry the shell crispy and the time should not be too long. The prawns only need to be 70% cooked.
22
After washing the cherry fruits, use a knife to cut them into two pieces for later use.
23
Serving: Place the fried "snow cumin veal steak" in the middle of the platter. Place the "Icy Clean Phoenix Tail Pipa Shrimp" on the plate around the edge, with the phoenix tails facing the center of the plate. Place the processed cherry fruits between the "Iced Phoenix Tail Pipa Prawns", and then garnish them with coriander.
24
Drizzle with salad dressing or condensed milk before serving.
25
[Family Banquet Decor Platter]--The finished picture of the "Jade Jie Jing Jing Long Pipa Snow Region Ice Clean Holy Nvonne Fruit" platter.
26
[Family Banquet Decor Platter]--The finished picture of the "Jade Jie Jing Jing Long Pipa Snow Region Ice Clean Holy Nvonne Fruit" platter.
27
[Family Banquet Decor Platter]--The finished picture of the "Jade Jie Jing Jing Long Pipa Snow Region Ice Clean Holy Nvonne Fruit" platter.