(1) raw materials. Fresh Flammulina velutipes 150g, Shrimp 100g, Anchovies 12g, pig oil 400g, salted bread crumbs 100g, 2 eggs, 25g parsley, cooking wine 10g and refined salt/kloc-0g.
(2) preparation method. ① Wash the fresh Flammulina velutipes, blanch, drain the water, leave more than 10 to tie the gourd, and cut the rest into small pieces with the length of 1cm. Wash the shrimps and anchovies, control the moisture, put them in a bowl, add refined salt (1g), dried starch (5g) and egg white, mix well and size. Take out the anchovies, put the short pieces of Flammulina velutipes, cooking wine and refined salt (0.5g) into a bowl, and mix well to make stuffing. ② Put the anchovies into the dry starch, and beat the shrimps evenly with a rolling pin. Beat the eggs into a bowl and add dry starch (10g) to make egg liquid. ③ Wash the pig net oil, dry it, cut it into trapezoidal pieces, pat dry the starch, smear the onion salt and pepper, divide the stuffing and chopped anchovies into 65,438+02 pieces of pig net oil, and expose the shrimp tail to make gourd-shaped bread (the shrimp tail is used as a gourd stalk). Tie a Flammulina velutipes in the middle to form a gourd waist. Spread the egg liquid on the gourd and dip it in salty bread crumbs to make the green gourd mushroom shrimp. ④ Heat the wok and add cooking oil. When the oil is 50% hot, put it into the blank and fry it until it is solidified, and take it out with a colander. When the oil temperature rises to 80%, fry until golden brown, pour in a colander to drain the oil, put it in a big round plate, sprinkle with pepper and salt, and decorate with coriander.
(3) characteristics. It looks like a gourd, golden in color, crisp outside and tender inside.