xo asparagus tea tree mushroom popcorn shellfish
Ingredients & Ingredients:
Small scallops, fresh tea tree mushrooms, short-legged vegetable hearts, red pepper horns, eggs, corn starch, pepper, garlic, chopped green onion, butter, salad oil, xo sauce, salt, soy sauce, soy sauce
method:
Absorb the water from the small yuan shellfish, pour in the egg yolk, soy sauce, pepper and corn starch together, mix well, pour into the pan and fry until golden brown
Change the fresh tea tree mushrooms into a knife, fry them in oil until golden brown, and stir-fry the stems of the vegetables and set aside
Stir-fry garlic and chopped green onion in butter, add xo sauce, fried tea tree mushrooms, vegetable hearts, and small yuan shells to quickly stir-fry, add seasoning, corn starch water and stir-fry until dry, you can plate and garnish
Golden Sea Raw Shrimp
Shrimp, golden melon, salted egg yolk, crispy pulp, white shallots, corn starch, chicken powder, monosodium glutamate, salt
Cut off the shrimp head by 2 cm, cut off the shrimp foot, cut off the shrimp line with a knife on the back, rinse and absorb the water for later
Change the skin of the golden melon into a triangular block, put it in the microwave and bite until 5 ripe, take out and set aside
Steam the salted egg yolks, bake them dry in a oven, crush and sift for later
After blanching the shrimp, absorb the water, and fry the white onion grains until golden brown for later
Pumpkin is pated on top of crispy pulp, fried in hot oil until golden and crispy, and shrimp are also fried until crispy and oil-controlled
Heat the peanut oil in a net pot, sauté the salted egg yolk until it bubbles, season and then stir-fry the fried shrimp and pumpkin and serve evenly
Pearl gold wire hydrangea
Taro, potatoes, sweet corn, fruit salad dressing, salt, corn starch, sticky rice flour
Peel the taro and steam it in the steamer for 20 minutes until it is cooked, remove and press it into a puree for later
Finely slice the potatoes, rinse off the starch, and fry in hot oil until crispy and golden brown
Cut the sweet corn into small grains and set aside, add salt to the sweet corn puree, stir well, then add sticky rice flour and corn starch and mix well
Heat the oil in a hot pan at 60% heat, fry the taro balls until the surface forms a crisp shell, drain the oil and set aside
The fried taro balls are mixed with fruit salad dressing, wrapped in crispy shredded potatoes and served