Phoenix tailed shrimp with bird's nest

Phoenix tailed shrimp with bird's nest

Introduction:

Production steps:

Step 1: wash the shrimp;

Step 2: remove the head, skin and tail of the shrimp, cut the back piece into a large piece, and remove the shrimp line;

Step 3: after removing the shrimp line, cut the cross knife on the shrimp and put it on the plate;

Step 4: Sprinkle the prepared onion, ginger, salt and cooking wine, marinate and savor; then cut the heart radish into shreds and put it in a clean plate;

Step 5: beat the egg white well, put in the starch and stir well;

Step 6: add peanut oil into the pan and heat it to 40 or 50% heat. Deep fry the Longkou vermicelli until it's swollen. Take it out and put it into a large plate;

Step 7: dip the shrimp body in a well adjusted paste (don't dip the tail in paste);

Step 8: fry in 30% or 40% hot oil;

Step 9: put the fried shrimp on the top of the vermicelli, with the tail facing out, and place it in a circle;

Step 10: start another pot, add peanut oil when the pot is hot, add minced green onion and ginger, stir in the pot after the oil is hot, pick out minced green onion and ginger, add tomato sauce and cooking wine, thicken after boiling, and explode the juice flower;

Step 11: pour it on the shrimp;

Step 12: add tomato sauce on the shredded radish and sprinkle parsley on the shrimp.

Materials required:

Shrimp: right amount

Xinlimi radish: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Longkou fans: right amount

Egg white: right amount

Starch: right amount

Tomato sauce: right amount

Salt: right amount

Peanut oil: right amount

Cooking wine: moderate

Note: 1, shrimp must be fresh; 2, fried vermicelli to the appropriate temperature.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh