Chinese Food
On CCTV's litchi wine
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Mayonnaise I've been using the French loxierry. Xiaoya sister's home for dinner needs a piece of fruit to be put into the dish. I decided to use the original loxieri as the sauce, mixed with sweet and sour red ginger. The litchi brewed with the compound taste of stir fried shrimp sauce makes people have endless aftertaste. -
Cooking ingredients
Cooking Steps
Step1:group photo. The blue lid is sweet mayonnaise, suitable for fruit salad and dessert. The green lid is original mayonnaise, suitable for vegetable salad and seafood dishes.
Step2:Peel and core the litchi. Peel half of the litchi skin first. Cut off the litchi root with a knife. Take out the litchi core. Then peel the other half of the litchi skin.
Step3:Peeled litchi meat. Marinate with truffle.
Step4:Wash the fresh shrimps, remove the shell and take the shrimps (the tail of shrimps is reserved). Chop the shrimps into shrimps.
Step5:Ginger slices and mayonnaise are ready to make the invincible sweet and sour sauce.
Step6:Cut the red ginger and chop it repeatedly.
Step7:Mix the red ginger powder and loxirui mayonnaise. Mix them into rose powder.
Step8:Then mix the minced shrimp puree and the prepared bottom sauce evenly for use.
Step9:Apply a layer of starch to the pickled litchi. Fill the sweet and Sour Shrimp mud into the litchi.
Step10:Spare as shown.
Step11:Take out the prawn tail. Put it on litchi wine for decoration.
Step12:Steam for 5 minutes.
Step13:Don't waste the cooking wine of pickled litchi. Mix it with the chrysanthemum tea and salt. Burn for about 15 seconds.
Step14:When the litchi is steamed, put the tray on top of the water and serve.
Cooking tips:Before filling, litchi should be dried. Starch sealing and shaping effect is better. There are skills in making delicious dishes.
