Sea rainbow shrimp with safflower juice

The method of sea rainbow shrimp with safflower juice:

Raw materials for making Haihong shrimp with safflower juice:

Onion coriander 50 grams; garlic 5 grams; olive oil 25 ml; safflower silk 4; butter 10 g; Baijiu 50 ml; fish soup 60 ml; shell with sea rainbow washed and remove the mixed whiskers 100 grams; shrimp, tail with peeled and intestines and head 70 grams; tomato one, cut shell 1/4 1/4 grams; black pepper, cut into nuclear 1/4; spice sauce; lemon juice milliliter; parsley, broken 1 g fresh noodles, 1 g salt, 1 g black pepper, 1 g parmesan cheese, 2 g shallot, 20 g butter, 1 seasonal salad, 40 ml salad juice

Processing steps of sea rainbow shrimp with safflower juice:

1. Stir fry onion, garlic, shredded safflower and shallot in half of olive oil and butter until the juice is concentrated by a quarter, then add fish soup and simmer for 2-3 minutes;

2. Add the spice sauce, olive and rainbow, cover until the shell is opened, take out the rainbow meat, fry the rest for 30-60 seconds, filter and keep warm;

3. Concentrate one third of the juice, add coriander, lemon juice and condiments (including the juice of fried noodles);

4. In addition, heat other oil in a frying pan, fry noodles and Haihong, stir well and add seasoning;

5. Put the rainbow in half shell, sprinkle with parmesan cheese, bake it a little, and put it on the plate with decoration and ingredients.

Sea rainbow shrimp with safflower juice

Onion coriander 50 grams; garlic 5 grams; olive oil 25 ml; safflower silk 4; butter 10 g; Baijiu 50 ml; fish soup 60 ml; shell with sea rainbow washed and remove the mixed whiskers 100 grams; shrimp, tail with peeled and intestines and head 70 grams; tomato one, cut shell 1/4 1/4 grams; black pepper, cut into nuclear 1/4; spice sauce; lemon juice milliliter; parsley, broken 1 g fresh noodles, 1 g salt, 1 g black pepper, 1 g parmesan cheese, 2 g shallot, 20 g butter, 1 seasonal salad, 40 ml salad juice

Introduction to menu

Haihong shrimp with safflower juice

Production method

1. Stir fry onion, garlic, shredded safflower and shallot in half of olive oil and butter until the juice is concentrated by a quarter, then add fish soup and simmer for 2-3 minutes;

2. Add the spice sauce, olive and rainbow, cover until the shell is opened, take out the rainbow meat, fry the rest for 30-60 seconds, filter and keep warm;

3. Concentrate one third of the juice, add coriander, lemon juice and condiments (including the juice of fried noodles);

4. In addition, heat other oil in a frying pan, fry noodles and Haihong, stir well and add seasoning;

5. Put the rainbow in half shell, sprinkle with parmesan cheese, bake it a little, and put it on the plate with decoration and ingredients.

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