The concubine laughed
Ingredients & Ingredients:
380 grams of peony shrimp, appropriate amount of crispy flower granules, 1 egg white, cooking wine, salt, chicken powder, blending oil, 50 grams of salad dressing
method:
After the shrimp are thawed, the sand line is removed and chopped into mushrooms
Season the shrimp, add the egg whites and squeeze into 10 small balls
Dip the shrimp balls with crispy flower particles and fry them in 30% hot oil to control the oil
Fried shrimp balls, dipped in salad dressing and served on a plate
Asparagus with Marseille seafood soup
Scallops, white shrimp, mussels, fillets, green shoot slices, basil leaves, sautéed pine nuts, Marseille seafood soup, salt, pepper, butter, fennel
Fry the strips, white shrimp, mussels, and squid fillets over high heat, and cut the bamboo shoots into slices and set aside
The Maasai seafood soup is heated and lightly boiled with semi-cooked seafood
Add the bamboo shoot slices and cook for 2 minutes, add butter and fennel to tone the concentration and taste, then plate, decorate with basil and pine nuts
Crispy fried quinoa with sweet shrimp scallops
100 grams of quinoa, 3 sweet shrimp, 1 scallop, 5 grams of caviar, flowers and herbs, 1/2 lemon, 10 grams of chili pepper, 2 grams of salt, 2 grams of black pepper, 2 oranges, fish sauce, 5 grams of sugar
The quinoa is cooked and drained, the sweet shrimp and scallops are cut into small pieces and marinated in lemon juice, salt and black pepper for 5 minutes
The quinoa is fried until crispy and placed on the bottom of the plate, while the rest of the ingredients are placed on top of the quinoa
Pour in the juice of green oranges, chili peppers, fish sauce and yah sugar, and add edible flowers and herbs to garnish