2. Add salt to shrimp, marinate chicken essence for 3 minutes, add egg white and cassava starch, and stir clockwise for 20 minutes. Cassava starch will adsorb fresh shrimp (if stored normally, you can sprinkle a layer of cooking oil on fresh shrimp and put it in the refrigerator for later use.
3. Cut both sides of the small green pepper flat, cut one end into a transmission gear shape, blanch it and put it on a plate for later use.
4. Put the marinated fresh shrimp in hot water above 70 degrees (when blisters appear gradually), spread it out, take it out after 3 ~ 4 seconds, and control the pure water.
5, take the net pot into the oil, boil 30% heat, add fresh shrimp, and pick it up after 5 ~ 6 seconds. Pour the oiled shrimp into a clean pot, add 0.5g salt and mix well. Put it in small green pepper, add Lycium barbarum (or sprinkle with minced meat sausage) and serve.
Note: Because fresh shrimp has a whole process of self-cooking before eating, you must pay attention to the time and maturity when cooking, and it is best to cook it half-cooked. Adding a small amount of sugar before cooking is to make it more colorful and remove the fishy smell.
Production of pork loin with Pleurotus nebrodensis: 1. The bailing mushroom is soaked in the water until it is cooked, and it is too cold to fish. Cut into pieces about 3 cm thick. Add knife flowers such as pork loin, fold them up, and put them firmly into shapes with wooden sticks for later use.
2. When the fuel consumption reaches 70% heat, add the bailing mushroom and fry until the surface is golden, pour it out and take off the wooden sign.
3. Leave the oil at the bottom in the pot. Stir-fry ginger and garlic, pour in bone soup and bring to a boil. Then add oil consumption, soy sauce and sugar respectively. After boiling again, add the fried Pleurotus nebrodensis and stir well. Finally, add the soy sauce king, add the cooked ginkgo fruit and Thai pepper and mix well. Then you can get out of the pot and set the plate.
Processing technology of Shi Huai boneless chicken: 1. Take a Sanhuang chicken weighing about 2.5-2.8 Jin, remove the chicken feet and neck, and cut the comb into two parts.
2. The knife is cut from the neck of the chicken and drawn to the tail end along the center line of the back, and the knife is deep to the bone; Cut the chicken belly like this. Holding a weapon in the right hand and grasping the chicken breast in the left hand, gradually cut the whole chicken into two pieces, then spread it on the chopping board with the skin facing up, and "subsidize" the chicken slices in the thicker part to make the whole fan thinner and more symmetrical, and then chop it twice with a knife and knock it down; Boned chicken legs and cut into flat pieces.
3. Put the prepared "chicken breast fan" into a dish and coat both sides with 15g salt chicken powder.
4. Sprinkle 5g of fresh ginger and marinate for 1 hour.
5. Pour 150g oil into the wok, put the skin down into the marinated chicken breast and chicken wings, half fry until both sides are golden, then turn over and fry and color, and the comb will be perfectly colored. Put the fried chicken breast into the mahjong game block from the wok, and put it into a utensil to spell out the prototype. You can eat it.