Prawns for blessing(jian dan yan ke cai qi fu xia )

Prawns for blessing

Introduction:

"I've seen this dish in a food show in Taiwan before, and I think it looks very special. Later, I saw thin ash cooking in the food world, and I suddenly felt the impulse to cook it. It's said that this dish used to be a wedding banquet for Hakkas. It represents good intentions. I'm not very good at cooking. I only have about two times a week to cook. The rest of the food is eaten outside. It's usually six or seven o'clock in the evening to make dinner. So the photos are not good-looking. In addition, the lights at home are relatively dark, and the pictures don't sell well. Please don't mind. "

Production steps:

Step 1: 1: material diagram: meat sauce, 5 quail eggs, 5 shrimps and 5 egg tarts

Step 2: remove the head and shell of the shrimp, remove the shrimp thread and leave the tail part

Step 3: marinate the shrimp with rice wine and fish sauce

Step 4: coat the egg tart shell with oil

Step 5: spread a thin layer of meat sauce on the egg tart shell

Step 6: spread meat sauce on the bottom and add shrimp

Step 7: spread another layer of meat sauce on the shrimp

Step 8: fork a few times on the meat sauce, so that the steamed meat will not be hard

Step 9: after the meat sauce is forked, beat a quail egg on the meat sauce

Step 10: after boiling, steam over high heat for 10 minutes

Step 11: complete

Materials required:

Meat sauce: right amount

Quail eggs: 5

Shrimp: 5

Egg tart shell: 5

Wine: moderate

Fish sauce: moderate

Note: dgbird tips: 1: I buy the meat sauce out of the box, or I can make it at home. It's OK to make dumpling sauce at ordinary times. 2: the shrimp should keep the shrimp tail, and the steamed product is more beautiful. 3: the meat sauce in the egg tart shell should be forked, so that the steamed meat will not be hard

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Jian Dan Yan Ke Cai Qi Fu Xia