New flavored shrimp balls
Ingredients & Ingredients:
250 grams of prawns, 50 grams of cashew nuts, 180 grams of mouth nectar, 100 grams of mustard, 100 grams of salad dressing, 80 grams of kraft wonderful sauce, 65 grams of condensed milk, 150 grams of mayonnaise, a little salted egg yolk, and 1 lemon
method:
The shrimp are cut open and set aside, and the flavor sauce is adjusted to the appropriate taste and set aside
The cashew nuts are fried until crisp, fried and knocked into granules for later, and the mouth of the melon can be changed to a round shape with a knife larger than the shrimp
Put the changed shrimp into the salt to adjust the bottom taste, pat on the corn starch, cook the oil, the oil temperature is 80% hot, put in the shrimp and fry until the surface is slightly crisp, fry it twice, fish out the oil control, use the oil absorbent paper to absorb the oil on the surface, wrap it in flavor sauce, and sprinkle some cashew nuts on the surface
When serving, each flavored shrimp wrapped in sauce is placed on the mouth of the melon, and the appropriate amount of garnish can be added
Pearl pocket tofu
10 pieces of tofu, 300 grams of apricot abalone mushrooms, 100 grams of horseshoe, 20 grams of coriander stalks, 5 grams of peppercorns, 25 grams of soy sauce, 15 grams of chicken juice, 50 grams of sugar, 10 grams of monosodium glutamate, 50 grams of oyster sauce
White jade tofu is fried in 50% hot oil until golden brown, and the inner bowl is soaked in pepper water
Peeled horseshoe and apricot abalone mushrooms are diced and fried until golden brown, squeezed into the seasoning and fired to make a viscous set aside
Blanch the coriander stalks and set aside
Drain the tofu, add the roasted apricot abalone mushrooms, and bundle the coriander stalks and plate them
Crispy donkey meat
200 g donkey meat, 100 g crispy paste, brine
The donkey meat is draught with running water, and the blood water is rinsed off and dried out
Bring the brine to a boil, add the donkey meat to marinate to maturity, turn off the heat and simmer to taste
The marinated donkey meat is removed from the water that absorbs the dry surface, and is coated with a layer of dry powder and coated with crispy paste
The oil temperature is 5-6 into heat, put it in the pan and fry it to set the shape, fish out the oil control, and when the oil temperature rises, put it into the pan and fry it until the shell is crisp
Remove the oil control and plate it, add the appropriate amount of edible flowers and herbs to garnish