Shrimp chicken silk melon
By VicentaLakin
Since the beginning of the meal, the cooks, especially the caterers, have always thought of a variety of things that are not perfect, but that can be refreshed, and that you can also feel the importance you attach to him or to them. It's just that home-grown foods are also a lively atmosphere, and all of them often create strange, but simple, dishes。
Recipe Recommendations
- loofah
- fresh shrimp of 8
- chicken breast 50 grams左右
- chives one or two
- ginger slices 3 tablets
- sacred fruit appropriate amount
- cucumber a
- salt a little
- abalone sauce a little
- Shaoxing wine appropriate amount
- water starch appropriate amount
- pepper a little
- light soy sauce a little
- chicken essence a little
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Shrimp chicken silk melon

1
Food。
2
Sliced into onion flowers, sliced into thin silk with a little water。
3
Then the breast of the chicken shall be cut into chicken, then it shall be put into a blistering ginger, and then it shall be put into a little wine and a little salt. And the ablution and the light sauce, and the pepper powder, added to the little water starch mix to make a strong spare, and here it's forgotten what's done。
4
The silkmelon removes its skin and cleans it up to three centimeters。
5
Shrimp takes out shrimp glands and shrimp intestines, you can use toothpicks. Then turn around and leave a tail. I bought a little big shrimp. Take it off, clean it up。
6
Dig the melon in the middle with a small spoon into a small barrel。
7
And then you add the nice chickens like a guacamole, mostly。
8
And then we put the shrimp on top。
9
Put in a steam pan for about five minutes and wait for a minute or so。
10
Prepare some decorations on the plate while waiting。
11
Put the steamed dish in the middle of the plate。
12
When the dishes are poured into the pot to heat up, a small amount of chicken and some salt is added and covered in shrimp. Transparent juice looks more comfortable on it。Shrimp chicken silk melon Make Tips
1. The chicken mince should be relatively fine, and it needs to be mixed thoroughly so it tastes good.
2. Leave more of the base of the luffa; I left too little here, which caused some deformation.
3. Peel the skin of the luffa thinly so it looks greener.
4. My shaping here isn't ideal; you can use a bit less filling to make it look better.
5. As for the filling, you can use fish paste or shrimp paste; both are fine.
6. The sauce must be glossy, otherwise it won't look good.