【blessing and Happy Shrimp】——common Ingredients to Create Exquisite Banquet Dishes
1.
Prepare the required materials.
2.
Remove the shrimp thread, peel off the head and shell of the shrimp (leave the shrimp tail part), then split the shrimp from the back, add green onion, ginger, cooking wine, pepper, and salt for 20 minutes to taste.
3.
Add the minced green onion, ginger, cooking wine, pepper, salt, light soy sauce, and oyster sauce to the pork filling, mix well, and stir until the meat filling becomes viscous and viscous.
4.
Paste the shrimps in the tart molds.
5.
Spread the pork filling and press a small gravure with your fingers in the middle.
6.
Top with quail eggs, with the yolk in the gravure, and sprinkle with ground ham.
7.
Put it in the steamer.
8.
After the high fire SAIC, turn to medium heat and steam for about 12 minutes until cooked. Then use a spoon to dig out along the wall of the bowl and place it on a plate. Decorate with coriander leaves.
9.
Add water and starch to thicken the broth and drizzle a little sesame oil.
10.
Add a little salt and oil to the boiling water, blanch the Shanghai greens on a plate, and pour in the thin gorgon soup at the end.
Tips:
◎The fat-to-thin ratio of minced meat is recommended to be 3:7 or 2:8. It is too thin and tastes good.
◎After the meat filling is laid, press it flat with your fingers in water, and then press a gravure, so that the position of the egg yolk can be fixed and the shape is more beautiful.
◎If there is no egg tart mold, you can also use ordinary rice bowls instead.
◎The minced ham increases the taste, it doesn't matter if you don't add it, or it is beautifully decorated with minced carrots.
