Alternative seafood Sushi(ling lei hai xian shou si )

Alternative seafood Sushi

Introduction:

"Merry Christmas! Today, we, a big family from different parts of China, have a grand reunion dinner. Being in a foreign country, we feel like each other's home. Hehe, I just learned this new sushi. Many girls like to eat sushi, but I hate sushi, because I hate the smell of laver. However, this sushi has no such taste, and it's fragrant. It's just a little bit of oil. Girls who lose weight should control it, hehe. "

Production steps:

Step 1: chop the scallion into shrimp paste.

Step 2: 2. Add an egg, adjust the salt, mix the five spice powder evenly. Drop shrimp sauce several times by hand to avoid sticky shrimp. Let it moisten for a few minutes to make the shrimp taste better.

Step 3: 3. Adjust the paste. Take 200g flour, pour in proper amount of water, stir well. The best concentration is to be able to hang shrimp feed. You can test it by hand as shown in the picture. It's better that the paste slides slowly.

Step 4: 4. Take the whole laver skin, spread the shrimp sauce evenly on it, then roll it up from one end, cut it off when the radius is about 3cm, and compact it. Next one. Pay attention not to roll too thick, not easy to fry, too thin, shrimp flavor will be destroyed.

Step 5: 5. The rolled Porphyra rolls should be packed well, and the oil should be heated with more oil.

Step 6: 6. Put the Porphyra roll into the flour paste and hang the flour evenly. You can hang more paste, because it will be more crisp.

Step 7: 7. When the oil is 80% hot, lower the prawn roll and keep rolling to make the prawn roll evenly heated. When the oil is golden, control the oil out of the pot. If you like crispy, fry a little more.

Step 8: 8. Cut shrimp rolls. After all the shrimp rolls are deep fried, cut them into one centimeter thick slices, and then put them on a plate.
Porphyra after deep frying, there is no fishy smell, accompanied by shrimp flavor, that is refreshing, but also full of teeth.

Materials required:

Laver skin: 1 sheet

Shrimp: 500g

Egg: 1

Chives: 50g

Salt: 30g

Note: in order to maintain the freshness of shrimp, there is no need to add too much seasoning.

Production difficulty: unknown

Technology: deep fried

Production time: half an hour

Taste: spiced

Chinese PinYin : Ling Lei Hai Xian Shou Si