Mixed vegetables with fresh shrimp in sesame paste(ma jiang xian xia ban za shu )

Mixed vegetables with fresh shrimp in sesame paste

Introduction:

"In hot summer, sour, sweet, spicy and fragrant cold dishes are the most popular. The fresh and sweet shrimp, the fresh cucumber, the sweet and tender corn, the crisp Flammulina velutipes, the fragrant sesame paste, the spicy fresh fried chili oil and the fruity lemon juice form an appetizer with meat and vegetables. The elegant shape of cucumber makes the dishes more vivid and permeates the cool of summer. It's a feast dish

Production steps:

Step 1: the material is ready.

Step 2: prepare the seasoning.

Step 3: remove the head and shell, leave the tail, cut the edge and take out the sausage.

Step 4: add appropriate amount of water to the pot, bring to a boil, add 1 piece of ginger and 1 tbsp cooking wine, then put the shrimp into the blanching water, curl the shrimp body, turn red and take out.

Step 5: put the Flammulina velutipes in another pot and bring to a boil for 10 seconds.

Step 6: put the shrimp and Flammulina velutipes in the cold boiled water, then drain the water.

Step 7: steam the corn in a steamer and turn it into corn kernels. Cut the cucumber and set it aside.

Step 8: take a small bowl, add salt, chicken essence, sugar, vinegar, sesame peanut butter, sesame oil, fried chili oil, garlic, moderate amount of warm water, mix well (stir in the same direction).

Step 9: put shredded cucumber, corn kernels, Flammulina velutipes and shrimp into a bowl, then pour the sauce on top, mix well with chopsticks, drop 2-3 drops of lemon juice, and wait for 10 minutes to make the ingredients fully tasty.

Step 10: wash the cucumber, slice the cucumber into thin slices with a planer, cut the two ends of the cucumber into small pieces, insert them together, and put them into the plate.

Step 11: then put the cold dish into the cucumber slices.

Materials required:

Shrimp: 250g

Cucumber: 2

Corn: 1

Flammulina velutipes: 250g

Garlic: 3

Ginger: 1 tablet

Salt: 1 / 2 teaspoon

Cooking wine: 1 tbsp

Chicken essence: 1 / 2 teaspoon

Sugar: 1 / 2 tsp

White vinegar: 3 teaspoons

Lemon: 2-3 drops

Sesame oil: 3 drops

3 tablespoons sesame butter

Chili oil: (fried) right amount

Note: 1. When the shrimp is blanched, put ginger and cooking wine to remove fishiness. The shrimp is curled and the color turns red. Otherwise, the taste will be old. 2. The purpose of shrimp and Flammulina velutipes in cold water is to make shrimp meat stronger and taste better, while Flammulina velutipes in cold water will be more crisp. 3. Flammulina velutipes can be blanched for 10 seconds, otherwise it will plug teeth. 4. Sesame and peanut butter should be mixed in the same direction. 5. The proportion of sauce can be adjusted according to your own taste.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Ma Jiang Xian Xia Ban Za Shu