Dragon-bodied anchovy shrimp is one of the famous dishes in Fuzhou. Beautiful in appearance, rich in nutrients, made of ten prawns and ten ginkgo bilobas. For the banquet of ten people, it is even more icing on the cake. It is even more luxurious to appear on the Chinese New Year's Eve meal.
Difficulty: Side dish (intermediate)
Time: 30-60 minutes
10 prawns
10 ginkgo biloba
1 slice of lemon
1 small tomato
Salt to taste
Oil to taste
Pepper to taste
Wine to taste
1. Shrimp, 10. To be fresh, the shrimp will be q-bombed.
2. Remove the head of the shrimp and leave the tail.
3. Back knife, can not break two. Remove the sand line,
4. Gently pat flat with the knife face. Can't be heavy, heavy can't roll up.
5. Take a ham, place it horizontally on the meat noodles near the shrimp tail, sprinkle with a little dry starch, and then wrap the ham strips with the shrimp tail roll to become the raw blank of the dragon-body anchovy shrimp.
6. Ham, take small pieces, cut 5cm filaments into 10 pieces.
7. Heat the peanut oil to 50% heat and grease the shrimp raw blanks. When naturally curled into the shape of a dragon's tail, drain the oil.
8. Ginkgo biloba
9. Ginkgo biloba hulling.
10. Stroke in ginkgo biloba oil.
11. Plate.
12. Finished photo.
Roll shrimp can refer to the online video.