Shrimp with hibiscus(bi bo fu rong xia )

Shrimp with hibiscus

Introduction:

"It's a combination of Chinese and Western dishes. This dish is based on the practice of Furong shrimp from Shandong cuisine. It is made with asparagus soup and lined with snow-white egg white and pink shrimp meat. It is delicious and eye-friendly

Production steps:

Step 1: wash the shrimp, peel and remove the shrimp line.

Step 2: add a little salt, cooking wine and starch to the shrimp for sizing.

Step 3: wash asparagus, remove roots and skin.

Step 4: cut asparagus into segments.

Step 5: peel and cut potatoes.

Step 6: put the asparagus and potatoes into the pot, add the chicken soup without asparagus, and cook until the asparagus and potatoes are well cooked.

Step 7: mash the potato, asparagus and chicken soup.

Step 8: pour the puree into the pan and add the cream.

Step 9: cook the soup until thick, add salt and black pepper to taste.

Step 10: boil water in the pot and blanch the shrimps.

Step 11: put the egg white into the bowl.

The twelfth step: use egg whisk to make the egg white foam.

Step 13: add milk to egg white and beat well.

Step 14: put the oil in the pot, heat it over low heat, and then add the egg white.

Step 15: slowly push the egg liquid with the shovel until the egg white gradually solidifies.

Step 16: pour in the shrimps, add some salt to taste, stir fry until the egg white solidifies.

Step 17: pour the asparagus soup into the bottom of the plate.

Step 18: put the fried shrimp on the soup.

Materials required:

Asparagus: 8

Potatoes: half of them

Egg white: 4

Milk: 80g

Chicken soup: right amount

Cream: 25 ml

Salt: right amount

Black pepper: moderate

Cooking wine: moderate

Starch: right amount

Note: do not stir fry egg white.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bi Bo Fu Rong Xia