Seaweed, ginger and salt

Litchi sesame oil

Steamed fish head with fresh shrimp

Steamed shrimp with seaweed and litchi

① Material: Steamed fresh shrimp with laver and litchi 1.

② Material: Litchi

What I bought today is a big and sweet glutinous rice paste with small seeds. First, peel the litchi and take out the core, so I won't go into details here. My recipe (litchi mixed with bitter gourd) includes the method of removing the core, and the second step of steaming fresh shrimp with seaweed and litchi.

③ Material: fresh shrimp

Peel the shrimp and remove the head. I wanted to stir the shrimp into a paste, but I thought the whole shrimp in the middle was better and simpler. One litchi makes a shrimp, boiled shrimp, and one shrimp. That's right. Steamed fresh shrimp with seaweed and litchi, step 3

Litchi soaked in salt water 10 minutes, the fire went out!

Step 4: Drain the soaked litchi, and steam the fresh shrimp with seaweed litchi for later use.

Pick off the shrimp line with a toothpick, then clean the seaweed lychee and steam the fresh shrimp. Step five

Juice mixing: steam fish head, shredded ginger, sesame oil and salt and marinate for 5 minutes.

↑ Supplement: You can cook the raw materials of fruits and vegetables, and the seasoning should be slightly weak. Don't spoil the freshness of fruit with a lot of salt and oil.

Steamed fresh shrimp with seaweed and litchi, step 6

1. Wash the steamer, dry the water and spread the seaweed.

2. Roll the shrimp into litchi shape and put it in the steamer.

3. add water to the pot. After the water is boiled, put it into the steamer.

4. Cover, steamer cover and steamer cover. Step 7 of steaming fresh shrimp with seaweed and litchi

Steam on high fire for 6 minutes, turn off the fire and steam for 2 minutes. Steamed shrimps with seaweed and lychee Step 8

Delicious, sweet and fragrant with seaweed. Steamed fresh shrimp with seaweed and litchi, step 9

skill

Litchi fresh-keeping tips: the fresh litchi has the characteristics of "one day changing color, two days changing fragrance, three days changing flavor, and four days without fragrance". In order to preserve the color and fragrance of litchi, litchi can be sprayed with some water, put into plastic fresh-keeping bags and stored in the refrigerator at low temperature and high humidity (2-4 degrees Celsius, humidity 90%-95%). Squeezing out the air in the bag as much as possible can reduce the proportion of oxygen to slow down the oxidation speed and improve the preservation effect.