Lotus bean paste

Lotus bean paste

Introduction:

"Countless Hibiscus beside the water are not strong enough to dye rouge, just like a beautiful woman who is drunk at the beginning and wants to make up with a green mirror"

Production steps:

Step 1: remove the shrimp line, cut it small and size it with salt, cooking wine, egg white and starch.

Step 2: separate the egg white from the yolk, and do not use the yolk.

Step 3: add salt, milk and starch to the egg white.

Step 4: put oil in the frying pan, turn the pan around, make the bottom of the pan evenly stained with oil, and pour in the egg white.

Step 5: wait for the egg white to solidify slowly and stir fry.

Step 6: clean the frying pan again, pour some oil, oil the shrimps first and then remove.

Step 7: leave the bottom oil in the pot, pour in the watercress and stir fry a few times.

Step 8: add the fried egg white and shrimp, seasoning with salt and sugar, stir well, sprinkle with onion powder.

Step 9: clear and refreshing Hibiscus Douban is done, the color is very beautiful.

Materials required:

Candouban: 1 box

Eggs: 3

Shrimp: 3

Starch: right amount

Milk: moderate

Salt: right amount

Shallot: moderate

Appropriate amount: sugar

Note: when blanching vegetables, add a little salt and a few drops of salad oil to make them brighter.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor