Canadian Wild Arctic Shrimp Trial Report-crispy Bottom Arctic Shrimp

Name: Canadian Wild Arctic Shrimp Trial Report-crispy Bottom Arctic Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Canadian Wild Arctic Shrimp; 1 piece Miss Perilla Fei Cake Crust; Some carrot; Some Pleurotus eryngii; Some corn kernels; Some pepper; Some salt

by Tiramisu

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Today, the shrimp in this crispy bottom shrimp cup is the free trial Canadian wild arctic shrimp applied from Gourmet World.

Canadian wild arctic shrimps are harvested from the cold and pure Arctic and North Atlantic waters. They are pure, pollution-free, delicious and nutritious. Wild Arctic Shrimp, the scientific name Northern Long-fronted Shrimp, grows in the deep sea 200-250 meters below sea level. The growth cycle is slow, the individual is compact, the meat is tight, and it is rich in high-quality protein, unsaturated fatty acids, iron and zinc.
Although the size of Arctic shrimp is small, the meat is tight, delicious, nutritious, and absolutely safe.

I use the all-purpose flying cake as a collocation. After baking in the oven, the bottom of the cake is crispy and the shrimp tastes delicious. After a bite, the mouth is full of fragrance. After swallowing, the lips and teeth are fragrant, which makes a long aftertaste...

Two important factors play a decisive role in making this delicious crispy bottom Arctic Shrimp.

One is the delicious and smooth taste of the Arctic shrimp, and the other is the basil in the crust of the fly cake, which plays a very good icing on the cake.

It is said that human language is rich and magical, but at this time, I hate myself for being unable to express the wonderful taste of this food to us in words.

I can only say that if you want to know how delicious it is, you have to try it yourself! "

Ingredients

Canadian Wild Arctic Shrimp Trial Report-crispy Bottom Arctic Shrimp

1. After being softened at room temperature, the Miss Perilla Fei Cake is pressed into a round piece with a suitable size tool.

Canadian Wild Arctic Shrimp Trial Report-crispy Bottom Arctic Shrimp recipe

2. The egg tart mold is treated with flour, then the excess flour is poured out, and the round slices of flying cake crust are placed in the tart mold and placed in the refrigerator for half an hour.

3. Start processing the shrimp while refrigerating the crust. After thawing the Canadian wild arctic shrimp, remove the head, peel off the skin, and wash.

4. Use a knife to chop into granulated shrimp paste.

5. Shred carrots and pleurotus eryngii, nao water, squeeze the water, chop, and add to the shrimp paste.

6. Add a small amount of salt.

7. Add a small amount of pepper.

8. Stir in one direction until the shrimp paste is gelatinous and clumps together.

9. Put the refrigerated fly cake crust into the oven at 190 degrees for about 6 minutes, until the fly cake is clearly raised in layers, take it out, and press the raised fly cake toward the center with chopsticks, forming a dimple shape.