<h1 class= "pgc-h-arrow-right" > [crispy fried garlic shrimp balls].</h1>
Ingredients & Ingredients:
6 green-shelled prawns, 30 g garlic, 30 g red shallots, 10 g shallots, millet pepper, chicken powder, salt, sesame oil, pepper, egg whites, flour
method:
Peel the prawns and use a towel to absorb the water, crush the red and dried shallots and garlic, chop them, rinse with water and drain the water, put them in boiling oil and fry until golden brown
Marinate the prawns with egg white, salt, sesame oil and pepper and spread evenly on the top
Heat the salad oil until it is 70% warm, add the prawns and fry until golden brown
Put the above prepared ingredients into the high heat and stir-fry, add the fried prawns to the stir-frying ingredients and add the appropriate amount of salt and chicken powder and stir-fry well
< h1 class="pgc-h-arrow-right" > [lobster noodle soup].</h1>
Egg noodles 1500 g, lobster head 3000 g, crucian carp 2000 g, onion 100 g, parsley 100 g, parsley 50 g, cabbage 500 g, chicken powder 20 g, sugar 10 g, salt 10 g, white pepper 8 g
Fry the crucian carp until golden brown on both sides and sauté the head lobster shells over high heat
Put all the ingredients in a pot and bring to a boil over low heat for 3 hours, mix the seasonings and set aside
Place the egg noodles in a bowl with the bottom of the dish, garnish with lobster tongs, and pour in the piping hot lobster soup when serving
<h1 class="pgc-h-arrow-right" > [shepherd vegetable pie].</h1>
100 g mashed potatoes, 50 g cheese, 30 g diced onion, 30 g diced potatoes, 30 g diced tomatoes, 30 g diced mushrooms, 1 small tomato, 10 g arugula, 100 g milk, 50 g light cream, 2 g salt, 2 g black pepper powder, 15 g sweet noodle sauce, 15 g yellow sauce, 10 g vegetarian oyster sauce, 30 g salad oil, 8 g sugar, 20 g wet starch
Pick the arugula and wash it and control the water for later, and set aside the small tomatoes once they are opened
Pour salad oil into the pot, heat until 50% hot, add diced potatoes and mushrooms and stir-fry over high heat, season with sweet noodle sauce, yellow sauce, vegetarian oyster sauce and sugar, and finally add diced tomatoes and stir-fry evenly, wetting the starch
Add milk and light cream to the potatoes and stir until smooth, use salt and black pepper, spread on the stir-fried sauce and fry the 3 cloves, sprinkle the cheese on the top layer, bake at 100 degrees in the oven for 5 minutes, remove and plate
Garlandard and small tomatoes seasoned with a pinch of olive oil, salt and black pepper