“Creative mustard dishes bring different experiences to your taste buds!”
|crispy frying powder||200g|
|Spicy green mustard||5g|
|Lemon juice||Appropriate amount|
|Sesame oil||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Prepare small dishes, then add 100g Kraft sauce, 30g condensed milk, 5g Spicy Green Mustard, and a few drops of lemon juice.
Stir well and make mustard Kraft sauce. Fill it in a mounting bag and set aside.
Shrimp cut head, shell and back for shrimp thread.
Add salt and oil, stir evenly, marinate slightly and set aside.
Brittle powder is put into the plate and boiled into pulp with ice water.
Add the fragrant oil and stir evenly.
Burn the oil in the pan until 70% oil temperature. Pour the shrimp into the paste.
Put it in the pot and fry until golden.
Pick up the drained oil pan and squeeze in the mustard Kraft sauce.
When the pulp is boiled in ice water, it tastes crisper after frying.