Trial Report of Chobe's Series of Products-salad and Shrimp Steaks with Peach Blossoms
1.
The prawns are melted, and all kinds of materials are reserved.
2.
Peel the prawns and prawn heads.
3.
Draw the shrimp thread from the middle. Use a knife to make a deep cut from the middle, the bottom layer is still connected, and then make two shallow strokes on the connected side for a quick taste.
4.
Put the processed prawns in a bowl, add a little salt, mix well, and add starch.
5.
Add the egg mixture, mix well, and marinate for 2 minutes.
6.
Coated with breadcrumbs.
7.
Put oil in the pot and heat it up.
8.
Add the prawn steaks covered with breadcrumbs and fry on medium heat until golden on both sides.
9.
Remove the oil control.
10.
Change the knife into small pieces.
11.
Put it on the plate, sprinkle with chopped onion, and squeeze the kubi black pepper salad dressing.
12.
Sprinkle with chopped green peppers.
13.
Decorate with peach blossoms. . . Gift of spring. . . . .
Tips:
This black pepper-flavored salad dressing is full of flavour, so those who are afraid of spiciness can put less. . .