Main ingredients: lettuce (dough leaves) 50 grams, 50 grams of celery, 100 grams of water chestnuts, 50 grams of mushrooms (fresh), 250 grams of shrimp

Supplements: 20 grams of oil

Seasonings: 10 grams of green onions, 3 grams of ginger, 4 grams of white wine, 2 grams of monosodium glutamate, 5 grams of salt, 30 grams of egg whites, 5 grams of cornstarch (peas), 5 grams of sesame oil, 30 grams of vegetable oil

Production process 1. lettuce cut open and take the whole leaf, cut into round slices for use;

2. shrimp pick intestinal sand, clean and dry with marinade (2 grams of white wine, 1 gram of monosodium glutamate (MSG), 2 grams of salt, 30 grams of egg white, 5 grams of cornstarch) mix well;

3. will be cut into small slices of fritter, put into the frying pan, slightly fried, fishing up the oil after draining and crushed, served in the lettuce leaf;

4. celery, green onion, ginger minced, mushroom soaked and de-stoned also minced;

5. water chestnuts peeled and cleaned and minced, and squeeze out the water to be used;

6. frying pan in a moderate amount of oil to heat, the de-intestinal sand shrimp stir-fried loose, and then fished up and drained the oil;

7. frying pan into the grams of oil, the green onion, ginger, celery minced, mushrooms minced, water chestnuts stir-fried for 2 minutes, then add shrimp pine, and then Add seasoning (1g MSG, 3g salt, 5g sesame oil, 2g white wine) and mix well;

8. Put the fried shrimp puree on the fritter, mix well with the fritter before serving, and serve in lettuce wrapped tightly.

Making Tips Editor Voice

1. Because of the over-frying process, you need to prepare about 400 grams of vegetable oil;

2. 1 frying stick (weighing about 40 grams) nutrients for protein 2 grams, 5 grams of fat, 15 grams of sugar, calories 430.5 joules, the equivalent of 1 slice of toast plus 1 tsp. of cream of the nutrients, the obese should not eat more.