Crayfish crystal roll(chen shi jian de chu shui fu rong hai ao xia shui jing juan )

Crayfish crystal roll

Introduction:

"The first contact with crayfish was in the 2010 World Expo. I was ordered to do a New Zealand seafood evaluation activity for the new product R & D Department of Xiaonan group. One of them is the New Zealand crayfish. I've only heard his name before, but I've never been lucky enough to witness it. French love romantic, in Valentine's day will use crayfish with caviar and champagne, as a set of opening remarks to use. Crayfish, also known as Tianlong shrimp, is famous for its sweet meat, which only exists in the sky, but rarely in the world. New Zealand crayfish live in the unpolluted Antarctic glacial waters, because of its slow growth cycle, sweet meat with fresh, soft glutinous palatable. It can be eaten raw. After receiving the assignment, I decided to avoid the traditional French and Japanese cuisine. We should take Southeast Asian cuisine as the backbone. After much deliberation, I decided to use the Vietnamese spring roll to present this crayfish dish. Small fresh approach can reflect the fresh and sweet shrimp meat, it will not look so thin

Production steps:

Materials required:

Crayfish meat: moderate

Spring roll skin: appropriate amount

Cucumber: moderate

Fans: right amount

Moderate amount: carrot

Peanuts: right amount

Salad: moderate

Coriander leaves: moderate

Mint leaves: moderate

Finger pepper: 1

Lemon: 3

Sugar: 60g

Fish sauce: 20g

Garlic: 1

Soy sauce: 15g

matters needing attention:

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Chen Shi Jian De Chu Shui Fu Rong Hai Ao Xia Shui Jing Juan