Cantonese style fried grilled shrimps and stuffed broccoli

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  1.Cut carrots into small pieces and set aside

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  2.Cut green onion and set aside

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  3.Cut the garlic into small pieces and set aside p>

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  4. Thaw the shrimps to control the water, grind them into paste with a knife and chop them finely.Add the minced green onions, mince them finely and put them into a bowl.Add 2 salt, 0.5g pepper, 1 tablespoon cooking wine, half an egg white, and 1 teaspoon starch.Stir clockwise until evenly divided.Wrap in plastic wrap and freeze half in the refrigerator.Hourly backup

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  5.Add the sauce: put light soy sauce in a bowl 0.5 tablespoons, 1 tablespoon cooking wine, 0.5 tablespoons chicken juice, 0.5 pepper, 1g sugar, 1 tablespoon water, stir well

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  6. Cut the broccoli into 1 cm thick slices.Boil the water in a pot and blanch the broccoli for half a minute.Remove and drain the water.Take a piece of broccoli.Dip a little starch and apply a layer of shrimp glue evenly to a thickness of about 0.5 cm.Add a little oil in a pan and heat it until it is 30% hot.Fry the shrimp glue side down over low heat until it is slightly brown and mature.Turn over and fry briefly and set aside.

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  7. Add a little oil to the wok and sauté the garlic until fragrant.Yellow, sauté chopped green onion and carrot cubes in the afternoon until fragrant, add the sauce and bring to a boil.Pour in the fried shrimp glue and broccoli and stir-fry quickly until there is no excess soup.

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  8. Place the fried shrimp paste stuffed broccoli on a plate and garnish with dried rose petals, sunflower petals, and carrot tassels.Yes