condiments

250g corn (fresh)

3 salted duck eggs

Prawn 12.

condiments

Eggs (of hens)

1

starch

30 grams

Bread bran

Proper amount

condiment

salad oil

Proper amount

salt

4 grams

chicken essence

2 grams

verdant

5 grams

water

Proper amount

The practice of frying bread crumbs

1. Wash and drain corn kernels for later use.

2. Salted eggs turn yellow when cooked, and add a little oil, chicken essence and starch to grind into mud.

3. Remove the head and smoke the shrimp line for the new prawns, and leave the tail.

4. Add two tablespoons of starch to an egg and mix it with salt and chicken essence to form an egg paste.

5. Put the shrimps into the egg paste to hang the pulp, and be careful not to hang the tail.

6. Put the shrimps with paste into the bread crumbs, and evenly cover them with a layer of bread crumbs.

7. Fry the shrimp wrapped in powder in 60% hot oil until golden brown, and pick it up.

8. Put a circle neatly around the plate.

9. Fire again. When the oil temperature is 80% hot, add the corn and fry it until the skin is crisp, and take it out.

10. Pour a small amount of oil into the wok, heat it with low fire, add salted egg yolk mud, and add a small amount of water to stir-fry into Jinsha.

1 1. Add corn kernels and stir evenly, so that the corn is evenly coated with Jinsha.

12. Finally, put the Jinsha corn into a plate and sprinkle chopped green onion on the surface.