Jin Yu Man Tang Golden Sands Corn Ingot Shrimp
1.
Wash the corn kernels and drain the water for later use.
2.
The salted egg is cooked to take its yellow, and a small amount of oil, chicken essence and starch are added to make a puree.
3.
Remove the head and draw the shrimp line for the Jiwei shrimp, leaving the tail.
4.
Beat an egg, add two tablespoons of starch, appropriate amount of salt and chicken essence, mix thoroughly to form a batter
5.
Put the shrimp meat in the egg batter to hang the pulp, pay attention not to hang the tail
6.
Then put the pulped shrimp meat into the breadcrumbs and evenly coat a layer of breadcrumbs
7.
Pour the flour-coated shrimp meat into 60% hot oil and fry it until golden brown, then pick it up.
8.
Arrange neatly in a circle around the plate.
9.
Turn on the fire again, add the corn and fry it when the oil is 80% hot, and pick it up when the skin is crispy.
10.
Pour a small amount of oil in the wok, heat it on low heat, add salted egg yolk, add a small amount of water, and fry into golden sand.
11.
Add the corn kernels and stir fry evenly, so that the corn is evenly wrapped in the sand.
12.
Finally, put the golden sand corn into the plate and sprinkle the surface with chopped green onions.