When it comes to Australian lobster, many guests' first reaction is that it is too expensive to eat! Chef Xie took Aolong's shrimp meat and green shrimp to make shrimp glue, which not only allowed guests to eat high-grade ingredients at low prices, but also improved the gross profit of the restaurant. In addition, cheese powder is added when shrimp glue is seasoned, and curry juice is dipped after frying, which makes the taste more layered.
Making:
1, Australian lobster larvae 1 only shell and take meat, which is about 0/00g of shrimp meat/kloc-0, and the head and tail of shrimp are reserved.
2, lobster meat100g, green shrimp 200g, evenly mixed, first smashed with a knife surface, then chopped with a blade, and then smashed into fine paste with the back of a knife. Put the chopped shrimp into a pot, add 50g of pig fat powder, add 3g of salt, 2g of monosodium glutamate, 2g of cheese powder and a little pepper, and beat it into shrimp paste along the same direction, add 30g of fruit and corn kernels and mix well.
3, every 20 grams of shrimp paste into a ball, wrapped in flour and egg yolk liquid.
4, covered with bread crumbs, rolled into shrimp balls.
5. Heat the pan with wide oil to 50% heat, fry the lobster cake until the color is light yellow and mature, remove and drain the oil for later use.
6, the casserole is on fire, and the curry juice 150 grams cooked in advance is simmered.
7. Deep-fry the head and tail of shrimps in 40% heat until the color is golden red, remove them and put them on both ends of a long plate. The edge of the plate is decorated with 8 blanched broccoli. Pour the boiled curry sauce next to it, put the fried shrimp cake on it, and bring toast slices to eat.
Curry juice:
Curry powder100g, three cans of Sanhua evaporated milk, two cans of coconut milk, and clear water100g, and then the impurities are filtered out with fine gauze, poured into a stainless steel pot and simmered, and then added with salt15g, monosodium glutamate10g and white sugar10g.
Production key:
1, curry powder, coconut milk, and Sanhua light milk must be evenly mixed to filter out impurities with fine gauze, otherwise the cooked curry juice will plug the teeth.
2, curry juice must be heated with a small fire, otherwise it is easy to paste the pot.