Shrimp crystal rolls
By VicentaLakin
The first contact with sea shrimp was at Expo 2010, which was mandated to conduct a New Zealand seafood assessment for the new product development department of the Small South Group. Among them is this New Zealand sea shrimp. It was only known before and never had the privilege of seeing it. The French love romance and use mysid shrimp with caviar and champagne as an opening statement for a big meal. Shrimp is also known as the crawfish, and is sweet with its flesh. It is only in the heavens, and it is rare for mankind to get it, and it is known. Shrimp in New Zealand lives in a non-polluting Antarctic glacier area, with slow growth cycles, fresh meat sweets and soft scabs. It's perfectly direct. After the mission, I decided to avoid traditional French and Japanese cooking practices. There are other routes, mainly south-east Asia. The decision was repeatedly made to use the Vietnamese spring roll to present the shrimp. The new approach of Xiaoqing reflects the sweetness of shrimp meat, which does not look so thin。
Recipe Recommendations
- crayfish meat appropriate amount
- spring rolls appropriate amount
- cucumber appropriate amount
- fans appropriate amount
- carrots appropriate amount
- peanuts appropriate amount
- salad appropriate amount
- coriander leaves appropriate amount
- mint leaves appropriate amount
- finger pepper one
- lemon of 3
- sugar 60 grams
- fish sauce 20 grams
- garlic one
- soy sauce 15 grams
- hot and sour
- skills
- ten minutes
- simple
Steps for Shrimp crystal rolls
1
Raw materials: Shrimp meat, spring rolls, cucumbers, fans, carrots, peanut shreds, three lemons, 60 grams of sugar, 20 grams of fish dew, one garlic, one finger chili, 15 grams of raw, a little fragrance, mint leaves
2
Make Vietnamese sour sauce and make three lemon juices
3
One garlic cut
4
60 grams of sugar, 20 grams of fish
5
One finger, pepper cut, 15 grams. A little cognac leaves. Combination, yes! Vietnamese food, I would like to summarize: sour, sour, sour. The whole sauce is like a mountain water-showing Vietnam, with a soft middle. I'm not sure
6
Cook the fans soft, iced water, cooled and filtered. Add carrots, cucumbers, peanuts, spices and mint leaves to the salad bowl. From a cook ' s point of view, shrimp is sweet and elastic, and is matched with crayfish vegetables, which, while nutritionally complementary, improves the taste of food. It's a choice
7
The blending of Vietnamese sour spicy juice becomes the trap of Vietnamese spring rolls and can be an independent salad. Do you think it's like a papaya salad in Chiang Mai and a seafood fan salad in Bangkok? In fact, there are regular ways to cook. Let me be a little bit of a pony cook to talk to you about the rest of my life。
8
If the sauce is the spirit of cooking. Then bubble-blowing Vietnamese spring cortex and drying up the whole dish. A spring curl can't exceed 15 seconds in cold water and is removed and placed on a clean towel. Put in fan salad and shrimp meat. Remember that spring rolls will get softer, so don't worry he'll bite hard. If the skin is too soft, the spring roll will be completely unconformable, which means that the whole dish has failed。
9
It's not too soft yet. It's like a Chinese spring roll. Once again, it was stressed that if the spring cortex were too soft, it would be too tight to be packaged and would lose the sense of blasting。
10
FINALLY, AS SHOWN IN THE FIGURE, VIET NAM CAN BE CUT AND DECORATED. A VIETNAMESE SPRING ROLL LIKE A CRYSTAL CAN BE MADE EARLY AND CUT WHEN EATEN. I'M SURE HE'LL BE AN ACE AT YOUR DINNER TABLE AND A GOOD CHOICE FOR A PICNIC. PS: IF YOU MAKE IT AT HOME, YOU CAN DO IT WITHOUT CUTTING, AND THE WHOLE FOOD TASTES BETTER。