This dish is beautiful and very delicious, and it can be made at all festivals The sweet taste is endlessly evocative
By Cheng is still orange
Royalties
- 1 navel orange
- Fresh shrimp 400 g
- A pinch of salt
- A pinch of ground black pepper
- 1 scoop of cooking wine
- 1 egg yolk
- 3 scoops of cornstarch
- 1 scoop of mustard sauce
- 4 scoops of egg yolk salad dressing
- 4 scoops of lemon juice
- Crushed parsley 0.5 g
Practice steps
1: Fresh prawns to the head and back
2. Remove the shrimp line
3: Add an egg yolk
4: Grind a few circles of black pepper and sea salt grains
5: Add a spoonful of cooking wine
6: Let each shrimp be evenly coated with cornstarch
7: Heat the oil and bubble up the shrimp
8: The oil begins to bubble up and then turns over
9. Constantly shake the pan in the middle to prevent stickiness
10: 4 tbsp egg yolk salad dressing, 1 tbsp mustard, 4 tbsp lemon juice, stir well
11: Fry the shrimp evenly and cover with the sauce
12: Start the plate and spread the bottom of the plate with sliced orange pieces
13, then put the shrimp balls one by one on the plate, pose a good look, and finally sprinkle a little parsley crushed
14, finished product ~
Tips
1. Peeled with fresh shrimp, the taste will be more fresh and sweet 2.The ratio of lemon juice, mustard and mayonnaise can be adjusted according to their own taste, like to eat mustard spicy, you can put a little more in moderation
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