Maine lobster with rice rolls (Jiwei shrimp version)
Overview
How to cook Maine lobster with rice rolls (Jiwei shrimp version) at home
Tags
Ingredients
Steps
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A small handful of leeks, 2 shiitake mushrooms, if spinach is not available, use chicken lettuce instead
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After the water boils, add the shrimps and cook covered for 5-8 minutes
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After the shrimps are cooked, take them out and cool them in cold water and cut them into 3 pieces. Cut shiitake mushrooms into shreds, cut leeks into small pieces, blanch in oil and water, add a little salt, mix well and set aside. Use a blender to beat the chicken lettuce into juice and use it for decoration when putting it on the plate, or blanch it and put it under the rice rolls.
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150g rice flour, 30g corn starch, 15g starch, add 450g water to make a slurry.
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Drop a little oil into the slurry
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Find a plate and brush a thin layer of oil on the bottom to prevent it from sticking to the bottom. I tried it several times yesterday, but all kinds of plates failed
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Today, I adjusted the condition and used a base for cake demoulding. Grease the steamer as usual, put in the base to preheat, and scoop in the slurry water until just enough. Pay attention to keep the pan flat so that the slurry water is evenly distributed. The rice rolls will be consistent in thickness and taste good
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Steam with the lid on high heat for 2-3 minutes. When the rice roll skin bulges with big bubbles, take out the bottom tray, rinse the bottom with cold water, and use a baking silicone spatula and your hands to carefully tear off the rice roll skin
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Mix 1 spoon of Maggi soy sauce, 1 spoon of oyster sauce, half a spoon of dark soy sauce, a little sugar and put them in the microwave for about 15 seconds to make a dipping sauce
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Place the middle section of the shrimp slices in the center of the rice roll wrapper, then add the chives and shredded shiitake mushrooms and roll them up. Place the left and right pieces of the shrimp in the container and spread them on the rice roll roll. Take another shrimp and remove the head and shell, leaving the tail shell. Stand the shrimp on the butter and drip the dipping sauce randomly on the plate. Sprinkle with the freshly picked fresh spices. The rice roll roll failed the day before, and the whipped chicken feather vegetable juice cannot be kept until today. Let's do it!
