Hydrangea shrimp

〖Method〗 Remove the shrimp lines from the prawns, rinse them, and set aside. Clean the shrimps and set them aside.

2. Spread the eggs into egg skins and cut into shreds, cut the ham into shreds, cut the fungus and green onion leaves into colorful shreds and set aside.

3. Cut the backs of the prawns, then cut them with a knife, place them neatly in the steaming tray, sprinkle an appropriate amount of salt to marinate them, chop the prawns into puree, add the egg white and salt, and stir evenly. .

4. Squeeze the shrimp paste into shrimp balls of suitable size, wrap them in cut colorful silk, and then place them on the prawns with a modified knife.

5. Boil the water, put it in the steamer to steam for 10 minutes, take it out and place it on a plate.

6. Put the original soup into the pot to thicken it, and then pour it evenly on the hydrangeas. The colorful hydrangea prawns with bright colors, delicious taste and beautiful appearance are ready.

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Hydrangea shrimp

〖Materials〗10 shrimps, 100 flower paste Gram, 5 water chestnuts, 5 shiitake mushrooms, appropriate amount of eggs, 50 grams of carrots, 20 grams of green onions, 2 tablespoons of starch powder, appropriate amount of rice wine, 1 teaspoon of salt

〖Method〗Peel the heads and shells of the shrimps Remove the tails and pound into shrimp paste for later use. Put the shrimp heads into a pot of boiling water and bring to a boil to make shrimp soup.

2. Chop the water chestnuts, peel and shred the carrots and use salt to drain them. Soak the mushrooms in water and shred them. Shred the green onions and cut the green onions into flowers and set aside.

3. Heat a dry pot, pour in the egg juice, cover and simmer until cooked, take out and cut into shreds and set aside.

4. Put the shrimp paste, minced water chestnuts, salt, flower paste, and chopped green onion into a container, mix well, and knead into shrimp balls for later use.

5. Dip the shrimp balls with shredded carrots, shredded egg skins, and shredded mushrooms in sequence, then put them in a dry pot, then add water, cover the pot and steam for 4 minutes.

6. In another dry pot, add shrimp stock, salt, rice wine, and starch water, mix well, bring to a boil and set aside.

7. Remove the shrimp balls from the pot and put them into the finished plate, pour in the stock, and add shredded green onions to complete.

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