Tips for Prawns

The translucent spring roll skin is filled with four colors of green, red, yellow and white. The top is dotted with fish roe, and the bottom is set off with smoke. Not only does it look great, it also has a rich taste: The red carrots and yellow corn kernels are sweet; the white tofu and green lettuce are salty and fresh; and the shrimps are boiled and soaked in pomelo peel sour soup for a very special taste.

Production process:

1. Boil 500g diced tofu, 300g diced green bamboo shoots and drain, add 10g salt, 20g scallion oil and mix well; 500g diced carrots . Boil 500 grams of corn kernels in water until cooked, remove and drain. No need to mix, just taste the original flavor.

2. 1000 grams of green shrimps, cut open the back and remove the shrimp threads, add green onion, ginger water and cooking wine to remove the fishy smell, blanch in pomelo peel and sour soup until it changes color, turn off the heat and soak for 20 minutes to add flavor, remove and cut into small pieces, put in a basin , add the ingredients processed in step 1 and mix well to form filling.

3. Soak the Vietnamese spring roll skins in warm water until soft, remove them and put 60 grams of filling into each sheet to make pomegranate buns. Tie them tightly with blanched leek segments and garnish the top with 5 grams of fish roe, each 10 Place each dish on a plate, put dry ice on the bottom, pour hot water, and serve when the smoke is lingering.

Preparation of pomelo peel and sour soup:

Heat the oil in the pot, add 20 grams of minced ginger, 20 grams of minced garlic, 60 grams of onion, 60 grams of bright red millet and spicy minced rice, and yellow pepper. Saute 80 grams of lantern chili sauce and 120 grams of minced wild pepper until fragrant, add 2000 grams of stock, 200 grams of grapefruit peel and simmer for 15 minutes, add 200 grams of wild pepper juice, 15 grams of chicken essence, 10 grams of MSG, and 10 grams of salt. Grams, boil and then drain and leave the soup.

1. Mix five ingredients and three flavors, mix well and put them into spring rolls

2. Tie them tightly with blanched leeks,

Preparation Form into beautiful pomegranate buns, garnish with fish roe and serve. Serve