Bibo Hibiscus Shrimp
Overview
This is a dish that combines meat and vegetables, Chinese and Western dishes. This dish draws on the recipe of Shandong Cuisine Furong Shrimp. It uses asparagus soup as a base and is topped with snow-white egg white and pink shrimp meat. It is both delicious and eye-catching.
Tags
Ingredients
Steps
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Wash, peel and devein the shrimp.
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Add a little salt, cooking wine, and starch to the shrimp.
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Wash asparagus, remove roots and skin.
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Cut asparagus into sections.
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Peel and cut potatoes into cubes.
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Put the asparagus and potatoes into the pot, add the chicken broth just covering the asparagus and cook until the asparagus and potatoes are cooked.
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Puree potatoes and asparagus along with chicken stock.
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Pour the purée into the pan and add the cream.
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Simmer the soup until thickened and season with salt and black pepper.
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Boil water in a pot and blanch the shrimps.
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Place the egg whites in a bowl.
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Use a whisk to beat the egg whites into foam.
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Add milk to egg whites and beat well.
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Put oil in the pot, heat over low heat until slightly hot, then add the egg white liquid.
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Use a spatula to slowly push the egg mixture until the egg white gradually solidifies.
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Pour in the shrimp, add an appropriate amount of salt to taste, and stir-fry until the egg white solidifies.
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Pour the asparagus puree into the bottom of the dish.
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Place the stir-fried prawns on top of the soup.
