Shrimp in French Cream Sauce

Ingredients: 300 grams of fresh shrimp, 20 grams each of sliced lettuce and purple kale, 2 grams of cooked black sesame seeds.

Seasoning: 50 grams of Hollmann's Creamy Salad Dressing, 10 grams each of Sansho's fat-free evaporated milk and condensed milk, 80 grams of dry cornstarch, 4 grams each of refined salt and Knorr Chicken Powder, and 1 kilogram of salad oil (about 50 grams consumed).

Methods:

1, will be fresh net shrimp back slip two knives, cut muscle fibers, to maintain even and continuous, plus Knorr chicken powder and salt marinade for 10 minutes, pat dry corn starch, into the 60% of the heat of the salad oil deep-fried, fished out of the oil drained and standby;

2. will be the Holloman milk salad dressing, three flowers of the buttermilk, condensed milk into a sauce sauce into a pot, down into the Bake the shrimp over medium heat for 1 minute to coat the shrimp with the sauce. Remove from the pan and place on a plate with sliced lettuce and kale, sprinkle with black sesame seeds.

Features: This dish is a combination of Chinese and Western, appetizing and refreshing, drawing on Western-style sauce sauce deployment, with a few seasonings to complement each other, so that the sauce body smooth, sweet and sour, sweet but not greasy.