Delicious and Nutritious-anthurium with Clear Waves
1.
Prepare the ingredients.
2.
Shell the shrimp and leave the tail.
3.
Take a knife from the back to remove the intestine mud, add cooking wine and salt to marinate for 5 minutes.
4.
Wash the carrots and cut into thin slices.
5.
Use a mold to press out the pattern.
6.
Put the egg and the leftovers of the carrot flower into the blender, add a little water and salt.
7.
Stir into a slightly orange egg liquid and set aside.
8.
Put water in the pot, add ginkgo to boil, simmer for 3 minutes.
9.
Pierce a hole in the marinated shrimp with a toothpick.
10.
The tail of the prawn passes through the hole to make the shape.
11.
Put a little oil in the mold, spread evenly, put the shrimp and ginkgo, and pour in the egg liquid.
12.
After steaming on the pot for 3 minutes, insert the carrot slices diagonally on both sides.
13.
In the same way, you can also use a spoon to make styling.
14.
Mould the steamed custard and decorate with perilla leaves.