June season beautiful season.
"After all, in the middle of June in West Lake, the scenery is not the same as the four o'clock. The lotus leaves are infinitely blue, and the lotus flowers are different red. "Mr. Yang Wanli is talking about the beauty of June. In this June, I say beauty, and beauty, the beauty of skill.
Under the guidance of the policy of "college students [1 + x]", students of Nanchong Vocational and Technical College actively participated in the skills training of Chinese cooks and pastry chefs.
Wu Hongqiang, the third class of industrial robots in the Department of Mechanical and Electrical Engineering of Nanchong Vocational and Technical College, participated in the cooking technology training for the first time, he said: "We are very happy to participate in this training. With the support of the Employment Bureau of Shunqing District of Nanchong City, Nanchong Qixiang Vocational Skills Training School organized professional cooking technology teachers to enter the school, we can learn cooking skills on campus, and today witnessed the gorgeous transformation of ordinary shrimp into food. And the hungry cat shrimp of our classmates is too creative. ”
Wang Yu and Yao Jiayun's "Hungry Cat Shrimp"
Yu Lei's classmate's pastoral shrimp
Du Bingkui and other classmates' fresh shrimp
Luo Dayu's "Shrimp Aroma Under the Sea Pepper Flower"
Su Junjie, the class leader who participated in the Chinese pastry teacher training, said: "Thanks to the teachers of shunqing district employment bureau, Nanchong vocational and technical college and Nanchong Qixiang vocational and technical school, we Teacher Ma taught us that elephant pear is too cute, we like it. ”
Cute like raw pear
Raw pears are being fried
This training under the guidance of Teacher Ma's "Cute Elephant Pear" of Chinese Pastry Class II
attach:
Preparation of fresh shrimp:
Ingredients: 1 egg, 15 shrimp.
Seasoning accessories: refined salt, red pepper, ginger, celery cooking oil, dry starch, etc
1. Fresh shrimp meat with salt, dry starch, ginger and shallots marinated for 20 minutes after the water is rinsed up and then controlled to dry and set aside.
2. Add egg whites to a bowl, add 8 grams of dried bean flour and stir into egg white syrup and add shrimp. Cut the red pepper into small slices and slice the ginger and set aside.
3. Pour an appropriate amount of cooking oil into the pot, and when the oil is 40% warm, add the shrimp with the egg liquid and cook it.
4. Add an appropriate amount of cooking oil to the pot, pour in red pepper, ginger slices, stir-fry until fragrant, add shrimp and a little clear soup, and put the mustard on the plate.