Flower-rich shrimp family banquet is essential, with high value and good taste.
1. Clean the fresh prawns and open the back to remove the shrimp line. Chop it gently with the back of a knife, so that the shrimp will not curl when cooked.
2. Soften the fan with warm water, spread it on the bottom of the plate, and wrap a small fan in the middle of the plate for later use.
3. Spread the shrimp evenly on the vermicelli, with the shrimp meat facing up and the shrimp head resting on the middle vermicelli pile.
4. Chop the garlic, heat the oil in the pan, and add more than half of the garlic and stir fry.
5. Add salt, steamed fish sauce, a little sugar and a little oyster sauce and mix well. Turn off the heat, add the remaining minced garlic and mix well.
6. Moisten the juice evenly on the shrimp surface.
7. Boil the water in the steamer, steam for 8- 10 minutes after boiling, and decorate with chopped green onion before taking it out.
Sixi jiaozi is actually easy to do at home!
1. Wash the pork, put it in the cooking machine and get ready.
2. Add water chestnut powder (or lotus root powder), chopped green onion, Jiang Mo, egg, salt, pepper, cooking wine, soy sauce, starch and sesame oil into the meat stuffing and mix well.
3. Knead the meat into jiaozi for later use. Boiled eggs can also be served with bread and meat buns.
4. Heat the hot oil in the pot. Heat the oil, put it in meatballs, and fry it on low heat until the surface is light brown. Take it out and put it aside.
5. Heat a little base oil in the pot, add onion, ginger and spiced powder and stir fry.
6. Add soy sauce, soy sauce, cooking wine, oyster sauce, sugar and water to make juice.
7. Join jiaozi. After the fire comes to a boil, simmer for about 20 minutes.
8. When the soup is dry, pour in a little starch and collect the juice over high fire.
9. Put hot dishes around the plate and meatballs in the middle.