Pilgrim shrimp
By VicentaLakin
Between fish and meat at the holiday table, this platinum shrimp ball is no doubt a good taste. Shrimp is worn by green beryllium, and both colour and taste are refreshing and a beautiful view of the holiday table。
Recipe Recommendations
- prawns of 10
- asparagus of 10
- bamboo fungus of 5
- Jinhua ham 20 grams
- yellow wine 15ML
- salt 5 grams
- white granulated sugar 5 grams
- water starch appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Pilgrim shrimp
1
Prepare the food
2
Prepare the food
3
Take the shrimp to the shell and head, keep the tail shell, cut it from the back with a knife, keep it connected to the abdomen, remove the sandline and spread it。
4
scrubs are washed dry, 1 cm down from the head and sewd with a knife at the smoothing centre。
5
Yellow wine, 1/2 salt, 4 grams of sugar。
6
Put in shrimp pickles for about 20 minutes。
7
The golden ham is put in the steam pan for 15 minutes to ripe, and is released for cooling。
8
the mackerel is purified with an early bubble of hair, removed from the head and root and cut in the middle into a 5cm spare。
9
The fire boils the water in the boiler, burns the platinum and mackerel for about one minute, and removes the asphalt。
10
And a platinum and a piece of mackerel, and it shall pass through the drum in the middle of it。
11
Another picks up a pickled prawn, which is entangled in the abdomen, and pulls the tail of the prawn through the pre-set stitches into a beryllium shrimp ball, with the rest being prepared in order。
12
The golden ham is shredded。
13
The oil in the boiler is heated and the shrimp is made to change colour to extract the asphalt。
14
A small amount of base oil is left in the pot, and the fragrance of the gold ham is added to the proper amount of water, shrimp, and the remaining salt boils into 1 g of sugar。