Lotus shrimp with Abalone Sauce(ta xue xun mei bao zhi fu rong xia ren )

Lotus shrimp with Abalone Sauce

Introduction:

Production steps:

Step 1: egg white separator

Step 2: chop the chives and set aside

Step 3: mix the egg white with starch, abalone juice and chicken essence

Step 4: hot pot and cold oil

Step 5: fry the shrimp in oil

Step 6: add abalone juice and chicken essence and stir fry until medium rare

Step 7: set aside the shrimps and pour the egg white mixture gently from the side of the pan

Step 8: stir gently with a spatula

Step 9: put on a plate and sprinkle with chopped green onion and red pepper

Materials required:

Shrimp: 250g

Eggs: 2

Chives: a little

Shredded red pepper: a little

Pepper: a little

Yaozhu abalone juice: right amount

Chicken essence: appropriate amount

Salt: as needed

Edible oil: right amount

Starch: a little

Note: before laying egg white, do not fry the shrimps too well, which will affect the taste. After laying egg white, stir fry it gently. Otherwise it will be very ugly, if the banquet, the final use of abalone juice and starch thickening, poured on it

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ta Xue Xun Mei Bao Zhi Fu Rong Xia Ren