Method of pickling osmanthus

Everyone should know that osmanthus is not only a plant, but can also be used as a food ingredient. Many people will pickle osmanthus and make it into delicious food, such as osmanthus cake, osmanthus tea, etc. These are very common. Some people will choose to cook osmanthus and shrimp together into dishes. In this way, the taste is very authentic, but you must pay attention to the correct pickling method.

Osmanthus pickling method

Ingredients: 10 large shrimps with skin, 15 grams of butter, 100 grams of sour breadcrumbs, 50 grams of sea cucumber, 50 grams of shrimp, 50 grams of chicken, a few coriander leaves, 100 grams of oil, 25 grams of cooking wine, 2.5 grams of salt, 2.5 grams of MSG, 25 grams of chicken oil, 20 grams of tomato sauce, 200 grams of eggs, 40 grams each of green onion and ginger.

Preparation method: Remove the head and skin of the prawns (leave the tail), remove the sand line, and cut into two parts; make three cuts on the back of the part close to the head to make the shrimp ball blank; split the shrimp tail from the back (but it must be connected), cut the tendons with the heel of the knife, and then marinate with cooking wine and salt, spread it out and roll it into a 0.5 cm thick and 1.3 cm long cream strip, roll it from the cut surface to the tail end, then pat it with flour, coat it with egg, dip it in breadcrumbs, and slowly fry it in a 40% to 50% hot oil pan. When cooked, remove it and place it on the edge of the plate.

Chop sea cucumber, shrimp and chicken into small dices. Put the pot on the fire, add the base oil, heat the oil, fry the scallion and ginger, add the chopped three pieces and stir-fry, then add cooking wine, soy sauce, MSG and salt, adjust the taste after frying, and put it in a bowl for later use. Use two eggs to make an egg skin, then make a ring-shaped egg skin with a diameter of 13 cm. Pile the fried three-fresh stuffings on the ring-shaped egg skin; beat the egg white into an egg paste, spread it on the three-fresh stuffing, and decorate the surface with red egg skins and coriander leaves to create flowers and plants. After everything is prepared, put it in the steamer, steam it over low heat, take it out and place it in the middle of the plate to make the snow wall of three fresh delicacies.

Put the pan on the fire and add the oil for frying shrimp balls; when the oil is 70% to 80% hot, fry the shrimp balls and take them out. Leave some oil in the pan, add the tomato sauce when the oil is hot and stir-fry, then add the broth, salt and MSG to adjust the taste; then put the fried shrimp balls in, move to a low heat and simmer, when the sauce is thick and tasty, add chicken oil, scoop it out with chopsticks, and place it in the middle of the snow wall of three fresh delicacies.

Features: The shrimp balls are fresh and tender, shaped like peach blossoms. The shrimp tails are fried in batter and slightly upturned, shaped like a phoenix tail, with a unique shape and bright color.