400g of fresh shrimp. 400g of pork fat, 50g of sesame, 0g of toast100g, 50g of eggs and 25g of lettuce. 500g of vegetable oil, 50g of bean flour, 5g of salt, 0.5g of monosodium glutamate, 5g of pepper, 5g of sugar, 5g of sesame oil and 5g of vinegar.
Steps:
Wash and mash fresh shrimp and pig fat separately, add egg white, salt, monosodium glutamate, pepper and dried bean powder and mix well until miserable. Wash sesame seeds and dry them. Toast was made into 24 pieces, with a diameter of about 3.3 cm and a thickness of 0.6 cm. Add dry bean powder into egg white and mix well to form egg white bean powder. Wash lettuce and mix well with sugar, sesame oil and vinegar. Spread the toast flat on the chopping board, first spread the egg white and bean powder, then spread the paste, and then sprinkle the sesame seeds (pat with your hand). Put the pot on the fire, add vegetable oil and heat it (about 1500℃), put the sesame seeds on the boss's face down, fry them in the pot until golden brown, pick them up and put them on one end of the plate, and put the mixed lettuce on the other end. Ingredients: prawns, white sesame seeds, cooking wine, salt, pepper, starch, eggs, salad oil.
1. Peel off the shell (leaving the tail) of the fresh shrimp, slice it from the back of the shrimp with a knife, but don't cut it (in thin slices), remove the shrimp line, pat it loose with the back of the knife against the grain, wash it with clear water and drain it;
2. Add a little cooking wine, refined salt, pepper and ginger to marinate shrimps;
Knock the egg into a small bowl and break it. Add appropriate amount of starch to make an egg paste. Dip the marinated shrimps in a layer of egg paste, then wrap them in a layer of sesame seeds, and compact and shape them.
4. Heat the wok and pour in the oil. When the oil temperature is about 60% hot, fry the shrimp chops on medium heat, remove the oil and put them in the plate.