How do you roll shrimp into a peony shape?

What is the healthiest, it must start with less oil, less salt, less spicy seasoning, but also use healthy cooking techniques, maintain the original flavor of the ingredients, and finally eat it to achieve appetizing and full results. Then only this one is the most suitable for the improved fat loss private dish "Peony Shrimp Chips", which is based on the "Pounded Braised Shrimp Chips" of Shandong Lu cuisine.

Peony shrimp chips, combined with the processing method of Shandong cuisine "hammering", cooking method "stewing", and finally adding the improved and innovative sauce of the chick, a fat-thin, full-stomached, healthy, nutritious and delicious "shrimp chips" can be enjoyed. Next, follow in the footsteps of the chick to learn and learn.

Ingredients: Raw materials: 200g of Jiwei shrimp (4-8 pieces).

Excipients: appropriate amount of starch.

Seasoning: 20g soy sauce, 10g minced millet, 10g minced coriander, appropriate amount of lemon juice.

Steps: 1. Primary processing of raw materials: (1) After the shrimp is washed, the shell is removed, and then the back is cut open with a knife and the shrimp line is removed.

2) Cut in half along the back.

Look, it's like a leaf, with a clear vein.

2. Sauce preparation: (1) Chop the washed coriander and millet spicy.

Coriander root: The chick will not throw away its roots, it can be eaten after washing and chopping, and it is more fragrant.

2) Pour light soy sauce and lemon juice into a bowl with millet spicy and coriander.

The sour and spicy appetizing sauce is ready, isn't it super easy?

3. "Pounding": The classic of this dish lies in its technique, put the shrimp slices in the dry starch, and beat the shrimp repeatedly and evenly with a rolling pin until it becomes a thin slice.

Remember, it must be knocked gently and repeatedly, otherwise the shrimp meat is easy to be knocked out, and it will not be able to become a complete thin shrimp slice, the thinner the better.

4. "Stew": It can also be said to be "boiling" and "boiling" shrimp slices, after the water is boiled, put the shrimp slices in, change color, float and then take out.

After scooping out, be sure to soak it in cool boiled water and remove it, so that the shrimp chips will not stick and have a better taste;

Babies who are not afraid of fat can also fry the shrimp slices in the oil pan, which makes the taste more crispy.

5. Put the cooled shrimp slices on a plate and pour the sauce on the shrimp slices.

You can also use the sauce without drenching it, and you can dip it while eating;

Remember, shrimp chips are starchy after all, so be sure to eat them hot.

Finished product: bright color, full of lemon sauce, the fragrance of coriander and the spicy freshness of millet are perfectly integrated, stir and stir evenly, sandwich a piece of shrimp slices, lightly click it, put it in the mouth, and the sour and spicy taste spreads in the mouth. Well, it's really delicious, and the freshness of the shrimp meat is perfectly preserved, and it feels like eating grilled shrimp in an orchard full of lemons, which is so satisfying.

After eating two slices, I already feel slightly full, and it seems that the chick really doesn't have to eat too much rice today.

Ingredients: 300g prawns, 100g rape moss.

Excipients: 50g white fungus, 10g crab roe. Waiters.

Seasoning: 3g salt, 2g monosodium glutamate, 5g cooking wine.

Method. 1.Peel and remove the head of the prawns, leave the tail of the prawns, and slice them in the middle with a knife, do not open them.

2.Use a wooden hammer to knock the shrimp meat into thin slices, roll it into a peony flower shape, steam the crab roe, and soak the white fungus.

3.Add soup to the pot, boil the peony shrimp, put it on both sides of the soup pot, put the white fungus flower in the middle, add seasoning in the pot, after seasoning, add the cabbage sum to boil, pour it into the soup pot and bump the head, put the crab roe on it.