Pineapple and shrimp

1

Cleaning shrimp to hull and picking out shrimp wires with toothpicks from the second and third section of the shrimp back

2

Shrimps that have been processed are placed in the bowl, with a proper amount of salt, ginger, powder and egg polish, and pick up the pickle

3

The oil strips are cut in part and the middle is empty with a spoon back

4

(b) Plug in pickled shrimp in the middle of the oil bar

5

Sealed the two ends of the bar with some starch

6

Hot oil in the pot, oil in the bar, not too much fire

7

(b) The extraction of controlled dry oils after a slight change in colour from the surface of the oil strip and the preparation of other raw materials: pineapple blocks, salad sauce and a few pellets

8

(a) Combining the oil shrimp with pineapple in the bowl, with some salad sauce on the surface, and with a bit of pretense

9

Take the table。

1. First, clean the shrimp thoroughly. Marinate them with salt, egg white, ginger shreds, and starch to infuse the flavor. Cut the youtiao (fried dough sticks) into sections and use the back of a spoon to hollow out the center slightly so the shrimp can be stuffed inside. 2. Typically, youtiao shrimp are deep-fried, but for a healthier, oil-efficient homemade version, pan-frying works just as well. Before pan-frying, dip the ends in some starch to seal them. Use medium heat for frying; it's done once the youtiao turns a darker color, as the shrimp cooks very quickly. 3. Prepare all the ingredients. Pineapple pairs well with the dish as it cuts through the richness and doesn't release much water. Mix the pineapple with the stuffed youtiao, drizzle some salad dressing on top, and garnish with red goji berries to finish.