You should know that osmanthus fragrans is not only a plant, but also can be made into food. Many people will make sweet-scented osmanthus into food after pickling, such as Osmanthus Jelly and osmanthus tea. These are very common. Some people will choose to cook sweet-scented osmanthus and shrimp together, which will taste more authentic, but we must pay attention to the correct pickling method.

Osmanthus fragrans pickling method

Ingredients: prawn with skin 10, cream 15g, sour bread crumbs 100g, sea cucumber 50g, shrimp 50g, chicken 50g, a little coriander leaves, oil 100g, cooking wine 25g, salt 2.5g, monosodium glutamate 2.5g and chicken oil 25.

Methods: Remove the head and skin (leaving the tail) of prawns, then remove the sand line, and divide everything into two sections; The section near the head is cut 3 times from the back to become a shrimp ball blank; Split the shrimp tail from the back with a knife (but connect them together), cut the tendon with a knife, marinate it with cooking wine and salt to taste, spread it out and roll it into 0.5 cm thick and 1.3 cm long cream strips, roll it from the end of the knife to the end, then pat the noodles, drag the eggs, dip them in bread crumbs, slowly fry them in a 40% to 50% hot oil pan, take them out when cooked, and place them along the plate.

Sea cucumber, shrimp and chicken are all diced. Put the pan on fire, add base oil and hot oil, add onion and ginger, stir-fry until cooked, and add diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat, diced meat. The egg white is beaten and soaked, smeared on the three fresh stuffing, and the surface is decorated with red egg skin and coriander leaves to form flowers and plants. Make all drawers, steam them with low fire, take them out and put them in the middle of the plate as three fresh snow walls.

Put the pot on the fire and add the oil of fried shrimp balls; When it is 70% to 80% hot, fry the changed shrimp balls and take them out. Leave the bottom oil in the pot, stir-fry the tomato sauce when the oil is hot, and then add fresh soup, salt and monosodium glutamate to taste; Then add the fried shrimp balls, and move them to slow fire. When the juice is thick, add chicken oil to the spoon, take it out with chopsticks and put it in the middle of the snow wall.

Features: Shrimp balls are fresh and tender, shaped like peach blossoms, fried, slightly upturned, shaped like phoenix tails, unique in shape and bright in color.