Japanese Yam Shrimp Grilled

Japanese Yam Shrimp Grilled

1. Cut the scalded grass shrimp from the middle with a knife, don't cut it off. (You only need to cut the upper part, the belly can't be cut, and the part close to the tail can't be cut)

2. Gently peel off the cut part, be sure to make sure that the belly part is connected.

3. Just try to stand up.

4. Put Japanese yam on the grill and sprinkle salt (sea salt is best, if not, use ordinary salt. Japanese yam has a different taste from ordinary yam. It is most suitable for roasting, while ordinary yam is only suitable for cooking).

5. Put it in an oven that has been preheated at 250° (be sure to preheat before using the oven, remember this as long as you cook dishes that use the oven).

6. Heat up and down, and bake at 250° for 3 minutes.

7. Be sure to take it out in time after 3 minutes.

8. Cheese is placed on roasted Japanese yam.

9. Put it in the oven again.

10. Bake for 1 minute (based on the melting of the cheese, because different cheeses have different melting points, so here is based on the cheese just melted).

11. When you take it out, you can see that the cheese has obviously melted.

12. Place the cooked shrimp on the melted cheese.

13. Let the cheese and yam stick to the shrimp.

14. Squeeze the salad sauce on the standing shrimp (if it is bottled salad sauce, take a food bag, scoop the salad sauce and cut off the sharp corners, then it can be used as a piping bag. The butter piping bag can be used in the same way) .

15. Put it in the oven and bake for 2 minutes, as long as the salad sauce turns golden brown (this is also based on the color change of the salad sauce, because different salad sauces require different time to bake golden brown).

16. Turn the salad sauce into golden yellow yam shrimp and take out.

17. Sprinkle with mentaiko and seaweed powder.

18. Placing is complete.

Tips:

This is the dark fire in Japanese cooking, and the oven belongs to dark fire.