Black tiger shrimp Scallop Salad

Black tiger shrimp Scallop Salad

Introduction:

"Flynn's specialty food store, the specialty of private chef"

Production steps:

Step 1: wash the scallops and prawns first, and then eat the original flavor without pickling

Step 2: pour in a small amount of olive oil, heat the pan, and then fry the tape

Step 3: after a minute or two, turn the ribbon over and fry the other side

Step 4: then add butter to increase the flavor of seafood, fry for about two minutes

Step 5: then fry the shrimp in the same way. Pay attention to turn it several times. The shrimp should not be fried for too long. It is easy to lose its flavor

Step 6: after the prawns are fried, take them out and use paper to absorb less oil on the surface, so that they won't be greasy

Step 7: stir salad vegetables and carrots with golden juice

Step 8: put the salad vegetables on the prepared plate. The plate needs to be heated first, otherwise the shrimp will get cold as soon as it is put on, and the taste will not be so good

Step 9: then the shrimp and scallop Sheng out, set the shape, sprinkle with black pepper powder, appropriate smear a little gold juice

Step 10: an original black tiger shrimp belt salad is finished. It's very simple, but it tastes very French

Materials required:

Arctic ribbon: 2

Wild black tiger shrimp: 1

Salad vegetables: 100g

Carrot: a small amount

Lily: a little

Black pepper powder: some problems

Salt: some

Olive oil: some

Golden braised gravy: some problems

Butter: small amount

Note: black tiger shrimp is best to use wild, artificial tiger shrimp taste lighter, meat is not so strong. All the ingredients used in this paper are from Flynn high-grade food specialty store. Black tiger prawns and scallops are special for star hotels, which are very delicious. Interested friends can come and have a try. The boss started with the wholesale of imported seafood. Seafood from Canada, the United States, Chile, Australia and Iceland are the main products here. They are all high-grade products for five-star hotels. The high-grade dining area here can be said to be a veritable private kitchen. It is decorated in pure white and simple, and takes the British pastoral route. Although there is only one dining table, it is equipped with an open kitchen that even professional chefs admire. The kitchenware in it is the latest style. If you want to try, you need to book about three days in advance. If you want to show off, you can choose the ingredients next door and show them in the open kitchen of the dining area. If you want to enjoy yourself, there are full-time Chinese and Western chefs here. Among them, the chef in charge is not small. He is the chef specially dug up by the boss from laserve, the Michelin restaurant in Paris, France. He is tall and handsome. What's rare is that he has a good temper. He is not as arrogant as the general French chef. He will patiently introduce the characteristics of various ingredients to you, and even find time to give you tips on cooking.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh