How to make grilled shrimp fish balls, which are tender and q-elastic, and the shrimp tastes more delicious? In recent years, "bread temptation" is very popular in restaurants. According to legend, it is a dessert dish founded by "Green Tea Restaurant" in Longjing Road, Hangzhou, also called "Houtoast". Sliced toast was cut in half. After baking, the toast is crispy and mellow, and it is served with ice cream. The milk is fragrant, and the taste is mellow and not greasy. The unique burnt smell of toast and the milk smell of ice cream are combined to satisfy the taste. Dessert lovers are at a loss. Today, Bian Xiao will improve it. It's also delicious to use the ingredients you can buy at hand with Casta cream sauce ~

The first step is to roast fresh shrimp and shrimp balls. Ingredients: milk 20ml vanilla pod 1/2 egg yolks, 3 white sugar 75g low-gluten flour 25g strip toast 1 fresh shrimp 12 squid rings, 50g mushrooms, 3 cuttlefish balls 1 crab sticks 1 bag edible olive oil, 30g salt, etc.

Processing technology: first, make cheese cream sauce: (milk 250ml vanilla pod 1/2 yolk 3 sugar 75g low-gluten powder 25g) 1) scrape vanilla pod seeds into milk. Turn off the fire when the small and medium-sized fire is about to boil. 2) Mix the egg yolk and white sugar and stir until the egg yolk becomes milky white.

Step 2: Add the low-gluten flour into the egg yolk paste in batches, gently stirring each time until there is no particulate matter. (There is no need to stir, and there will be no particles when you gently stir. A good mix is that it can flow. )

Add the heated milk into the batter several times and stir well. You don't need to add it all at once, it will cook the yolk until it is cooked and coagulated. Cook the prepared batter with low fire until it is thick, and be sure to keep stirring to avoid sticking to the pot. (The shovel can flow when supported), turn off the fire and take out the vanilla pods. Material preparation. Slice the garlic. Shrimp removes the shrimp head and shrimp line. Squid ring cleaning. Cut the shrimp balls into small pieces. Cut the crab stick into sections. Slice the mushrooms.

Step 3, cut the toast into two equal parts, leaving 1cm on each side and digging out a part. Put it in the baking tray. Bake in a small oven at 160 degrees for 5 minutes from top to bottom on the middle and high floors until the appearance is yellow. Add edible olive oil to the wok and bring to a boil. Add garlic and stir-fry until fragrant. Then add shrimp balls and crab sticks respectively. Stir fry twice. Add fresh shrimp, squid rings and mushroom slices and stir well.

Pour in dry white wine, salt, freshly squeezed black pepper and oregano leaves. Stir well. Pour in the prepared cream sauce and stir. Baked toast is wrapped in tin foil and the stuffing is put in the toast. Sprinkle mozzarella and cheese on it.

Heat in an electric oven 180℃, bake the middle and upper layers for about 10 minutes, and bake the top layer for 5 minutes until the cheese shreds are melted and colored. The temperature of each oven is different and the duration is not fixed. More observation during baking can increase or shorten the time.