Ingredients: 40 grams of tenderloin, 40 grams of shrimp, 40 grams of zucchini, 10 grams of shiitake mushrooms, 50 grams of potato flour, 50 grams of powder, 100 ml of boiling water, a little salt, a little white pepper, an appropriate amount of oyster sauce, an appropriate amount of corn starch, a moderate amount of lard, a suitable amount of cooking oil, an appropriate amount of egg white, an appropriate amount of bread chaff, and 6 small roots of coriander stalks
Step by step
1. Finely chop the tenderloin, shrimp, shiitake mushrooms and zucchini separately, and mix the tenderloin with a little salt, white pepper, water starch and cooking oil;
2. Heat the pan with oil, first stir-fry the tenderloin and shrimp, then stir-fry with zucchini and shiitake mushrooms, add salt, white pepper and oyster sauce to taste, and finally add water starch to outline the sauce and get out of the pot;
3. Mix potato flour, flour and a little salt, pour boiling water and mix well, add an appropriate amount of lard and knead into a ball;
4. Divide the dough into 25 grams, flatten it and wrap it in the filling, knead it into a sydney pear shape with the tip of the upper head and the round head of the lower head, and dip it with egg liquid and breadcrumbs to form a raw embryo;
5. Oil temperature 150 degrees, gently put in the raw embryo, fry until slightly scorched and remove;
6. Poke a small hole in the spire with a toothpick, insert the coriander stalk, and the sydney pear is done.
