Jade Shrimp
Overview
Today I am honored to participate in Meitian’s lifelong love recipe collection event. Thinking back to this day fifteen years ago, I met the father of my child at the beautiful Daya Bay Nuclear Power Plant in Shenzhen. From the time they met and got married to now a family of three with a child, I recall that sweet, warm and romantic time, and I am still full of happiness. The most unforgettable thing for me is that when I was in love with my child's father, my child's father gave me a photo of himself, with a few words on the back, which said, "I am ugly, but I am very gentle." When I saw it, I felt that this man was silly and a little cute, and I was also moved by his candid foolishness, so I fell in love with him stupidly and accidentally. And entrusted to me for the rest of my life. I made this dish today, firstly, to participate in Meitian’s lifelong love recipe collection event, and secondly, to commemorate the 15th anniversary of my relationship with my child’s father🌹🌹
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Ingredients
Steps
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Prepare the main ingredients, shrimp and Shanghai greens.
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Wash the shrimp, remove the shells and heads, keep the tail, and make a small slit in the middle of the shrimp without cutting off both ends.
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Insert the tail of the shrimp through the middle belly. As shown in the figure
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After shaping, place on a plate, add soy sauce, cooking wine, pepper and salt and set aside.
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Remove the leaves and stems from Shanghai Green and cut into heart shapes.
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Bring water to a boil.
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Add vegetable stems and blanch until cooked.
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Remove and set aside.
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Blanch the shrimps as well.
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Remove and set aside.
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Take a flat plate and arrange the vegetable stems as shown in the picture.
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Then place the shrimp on top of the vegetable stems.
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Add a little oil and water to the pot, chicken powder and salt and bring to a boil. Add a spoonful of cornstarch mixed with a little water to thicken the soup.
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Pour the soup over the surface of the shrimp to finish.
