The feeling of eating fresh shrimp with mushroom(yong jun1 gu chi chu xian xia de gan jiao hai xian gu zhi ma bang )

The feeling of eating fresh shrimp with mushroom

Introduction:

"This dish can be used not only as a dinner, but also as a snack. It tastes very good and has a strong sesame flavor. When you eat it, it feels like eating shrimp. Why don't you try it. The seafood mushroom is rich in protein, carbohydrate, fat, cellulose and 18 kinds of amino acids, accounting for 14.7%, 43.2%, 4.31% and 15.4% respectively. Seafood mushroom is a kind of low calorie and low-fat health food with delicious taste, crisp texture and high nutritional value. The only bad thing is that a box of seafood mushrooms is too few, only a little, and it's finished with a small dish. "

Production steps:

Step 1: wash the seafood mushrooms, filter the water, cut off both ends and set aside.

Step 2: add a little salt, pepper and sesame oil, mix well and marinate for a few minutes.

Step 3: add a small amount of custard powder.

Step 4: add dry starch and mix well.

Step 5: pour the oil into the pot. When the oil temperature is about 70%, add the seafood mushrooms and fry them.

Step 6: when deep fried to golden color, remove and filter the oil.

Step 7: prepare the ingredients.

Step 8: add a small amount of oil into the pot. After the oil is hot, stir fry the dried pepper and Chinese prickly ash first, then add sesame, then pour in the fried seafood mushroom and stir fry for a while. Then stir fry the shallot section evenly. You can start the pot.

Materials required:

Seafood mushroom: right amount

Dry pepper: right amount

Shallot section: moderate

Sesame: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Pepper: right amount

Sesame oil: appropriate amount

Custard powder: right amount

Dry starch: appropriate amount

Precautions: Ingredients: Seafood mushroom seasoning: salt pepper powder, sesame oil powder, dry starch ingredients: dried pepper, scallion, sesame pepper 1, Jishi powder is a spice powder, powder, light yellow or light orange yellow, with strong milk flavor and fruit flavor, it is composed of loose agent, stabilizer, food flavor, edible pigment, milk powder, starch and filler. It was originally used in Western food to make cakes and puddings. Later, it was introduced by Hong Kong Chefs and used in Chinese cooking. Kishi powder is easy to dissolve. It is suitable for soft, fragrant and smooth hot and cold desserts (such as cakes, egg rolls, stuffing, bread, egg tarts and so on). It mainly takes its special aroma and taste. It is an ideal food spice powder. 2. If you want the finished product to be more crisp, you can take the method of re frying. When frying for the first time, the oil temperature should be lower and the time should be longer. When the seafood mushrooms are cooked, remove them. When the oil temperature rises, put them in. Fry them crisp on the surface and remove them. 3. Don't throw away the two ends of the seafood mushrooms. They can be made into other vegetables or cooked with rice.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yong Jun1 Gu Chi Chu Xian Xia De Gan Jiao Hai Xian Gu Zhi Ma Bang