250 grams of shrimp; Tricholoma matsutake 50 grams. ; 2 grams of green onions; 2 grams of ginger; Oyster sauce15g; Yellow rice wine15g; Sesame oil100g; Soy sauce10g; Peanut oil100g; Proper amount.

Exercise:

1. Slice the shrimp in half, remove the mud sausage, wash it, cut it into small pieces and put it in a bowl;

2. Cut the fresh Tricholoma into small pieces, put them in a shrimp bowl, add onion, Jiang Mo, sesame oil, oyster sauce, yellow wine and soy sauce and mix well to make shrimp material;

3. Place the cellophane flat on the chopping board, put the shrimp material in a corner of the paper, and pile it into a package about 6 cm long and 3 cm wide, 12 package;

4. Add peanut oil to the wok. When heated to 60%, fry the shrimp bag in oil until golden brown. Take it out with a colander and put it on a plate. Unpack the paper bag when eating.

Tips:

1. Prepare 250g of peanut oil, and the actual dosage is about100g;

2. Prepare 13 cm square cellophane 12 sheets.

Nutritional value:

Shrimp meat-Shrimp is an arthropod crustacean with a wide variety, including green shrimp, river shrimp, grass shrimp, crayfish, prawn (Penaeus vannamei, Penaeus vannamei), prawn, prawn and mussel.

Gourmet:

Cantonese cuisine-Cantonese cuisine for short, is one of the four major cuisines in China, and has the reputation of "eating in Guangzhou". Guangdong is located in the subtropical zone, bordering the South China Sea, with evergreen seasons and rich products.