Bright red chilled shrimp
50 grams
Frozen squid
50 grams
chrysanthemum
100g
condiments
Extra virgin olive oil
20 ml
salt
Proper amount
Baked chicken powder with salt
2 grams
Top fish sauce
15ml
Chili juice
3 ml
mustard oil
2 ml
lime
30 grams
refined sugar
5 grams
chicken essence
3 grams
Sanwen caviar
5 grams
ginger slice
3 grams
Cooking wine
5 ml
starch
Proper amount
pepper
1?o'clock
Ice particles at MINUS 18 degrees
300 grams
step
1. Prepare the ingredients. The squid has scooped out the ears of wheat and the shrimps have been thawed in advance. Take the yellow part of Sophora alopecuroides seed, clean it, and drain the water for later use.
2. Preparation of sauce: Mix the juice of salted chicken powder, fish sauce, pepper juice, mustard oil, sugar, olive oil and lime.
3. Add caviar, mix well, season, and make a sweet and sour sauce for later use.
4. Cut off 2/3 of the whole shrimp back, pick out the shrimp line, then suck up the water, put it in a seasoning bowl, add a little salt, sugar, chicken essence and pepper, gently grab it until it is sticky, then add a little starch to grab it evenly, and let it stand for 5 minutes to taste.
5. Squid is also pickled according to the pickling method in the previous step.
6. Put the ice particles into a clean container and add cold boiled water to make zero-degree ice water for later use.
7. Add enough water to a small pot, bring it to a boil with high fire, add ginger slices, pour in marinated shrimps, soak in water for 30 seconds, quickly pick it up and put it in ice water for supercooling.
8. Soak the squid in the same pot of boiling water for 30 seconds, and also put it in ice water for supercooling until the two are completely cooled.
9. Then pour into a sieve and drain thoroughly.
10. Put the drained shrimps and squid into a seasoning bowl, pour in the prepared sauce, mix well, and let stand for 2 minutes to taste.
1 1. Then add the chrysanthemum morifolium, mix well and serve.
12. plate, tidy up a little, and then serve.