Raw materials:
250 g shrimp
500 grams of pig Spodiopogon
3 egg
Water sea cucumber
Black mushrooms, water chestnuts, ham, the net amount of lard
Law -
Two all shrimp, sea cucumber, water chestnuts, black mushrooms, ham Qieding, Zhuo-controlled water and then dry Zhuangpan add salt seasoning 5 minutes, together with egg white and starch transfer system are filling;
Net oil into the pig 5 8 cm square piece, placed on the filling Zhakou wrap, and even get egg white paste;
5 into a hot pan very badly burned, one by one into shrimp package, golden Zha Zhi remove each into a 4-shaped flowers were, Zhuangpan mold.
250 g shrimp
500 grams of pig Spodiopogon
3 egg
Water sea cucumber
Black mushrooms, water chestnuts, ham, the net amount of lard
Law -
Two all shrimp, sea cucumber, water chestnuts, black mushrooms, ham Qieding, Zhuo-controlled water and then dry Zhuangpan add salt seasoning 5 minutes, together with egg white and starch transfer system are filling;
Net oil into the pig 5 8 cm square piece, placed on the filling Zhakou wrap, and even get egg white paste;
5 into a hot pan very badly burned, one by one into shrimp package, golden Zha Zhi remove each into a 4-shaped flowers were, Zhuangpan mold.
原料：
虾仁250克
猪大油500克
鸡蛋清3个
水发海参
冬菇、荸荠、火腿、猪油网适量
制法
虾仁一切两段，海参、荸荠、冬菇、火腿切丁，焯水控干后再装盘，加调料腌5分钟，再加蛋清、淀粉调均制馅;
将猪网油切成5张8厘米见方的小片，放上馅包好扎口，沾匀蛋清糊;
油锅烧至5成热，将虾包逐个放入，炸至金黄色捞出，每个改成4瓣呈荷花形，装盘即成。