Hibiscus Shrimp and Crab Bucket

Name: Hibiscus Shrimp and Crab Bucket
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 8 South American Shrimp; 20g Shiitake Mushrooms; 1 piece Egg white; Suitable scene salt; Some pepper; 3 pcs Crab shell

by Shanghai Spiced Beans

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Crab meat is used in crab fights. This is a Kung Fu dish. The meat yield rate is low and the waste is very large in the processing. For this reason, a simple method is introduced to replace crab meat with shrimp meat. The processing is simple and easy to learn. Here introduces the use of Gourmet Jie points for a hand-held blender. The shrimp paste made is very delicate, and you will learn it once you learn it.

Ingredients

8 South American Shrimp
20g Shiitake Mushrooms
1 piece Egg White
Suitable scene Salt
Some Pepper
3 pcs Crab Shell

Hibiscus Shrimp and Crab Bucket

1. South American Shrimp

2. Remove the head, peel the shell, remove the gut, and pinch it with salt water.

3. Soak dried shiitake mushrooms.

4. Dice the shrimp into the cup of the machine.

5. Use high-speed gear to hit the picture for a few seconds.

6. Dice mushrooms.

7. Use a handheld machine to beat the diced mushrooms for a few seconds.

8. Shrimp and shiitake mushrooms beaten by the machine.

9. Add salt and pepper, and mix well.

10. Wash hairy crab shells.

11. The crab shell is filled with shrimp paste.

12. Put it in a cage and steam for 8 minutes.

13. Use a whisk to beat the egg whites to a neutral bubble.

14. Put the meringue on the crab bucket and steam for another 30 seconds.

15. Serve on a plate and add fried shrimp heads for garnish.

Tips:
It is recommended to use the hand-held type that is exchanged for Gourmet Jie points, which is particularly easy to use. \nThe meringue cannot be steamed more. About 30 seconds.