All the processed anchovy shrimp, the shrimp tail is placed on the plate, and the tail shell is slightly upturned, Yuan Zhou picked up an egg with one hand and knocked it directly on the edge of the bowl he held in his left hand. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

"Sniff"

A crisp little sound.

The egg whites instantly began to spill evenly on each shrimp's body, and the tail shell did not splash at all, while the whole egg yolk stayed in the bowl.

This hand is surprising at the same time, but also takes it for granted, after all, one-handed knock has been seen several times, but this is the first time I have seen this method of shaking the egg liquid by relying on the wrist.

Yuan Zhou turned around and took two steps back, uncovered the lid of the sea salt with one hand, held a spoon in the other hand and took out half a spoon, and sprinkled it evenly on the shrimp tail according to the gourd drawing.

The shrimp tails need to be marinated for a few minutes, and Yuan Zhou began to take out the side dishes of the anchovy shrimp during this time.

The side dish of anchovy shrimp is peas, use the most crisp and tender peas in the first season of peas, peel off the pods, carefully take out the peas, do not hurt the skin, pour in a pot of water, wash and drain the dried peas into boiling water, after rolling a few times, directly take them out, and put them into the cool snow lotus water.

This snow lotus water is provided by the system, collected from the first snow on the snow lotus, pure and unpolluted, with a trace of the cold fragrance of the snow lotus, turned into water and put it in a less cold way, it is best to soak the peas.

A few minutes to process the peas, just the right time to marinate the river prawns.

Take out a small pot and put it on the stovetop, burn until it smokes slightly, and immediately pour in a little grease.

As soon as it is put into the pot, the grease emits a slight fragrance, but it does not smell like any grease, not to mention the fishy smell, but there is a little light fragrance.

"Boss Yuan's range hood is really good, it doesn't have a greasy taste at all, and it has a fragrance. Wu Zhou looked at Yuan Zhou and sighed with emotion.

"It's not the range hood that's good, it's the oil that's good. Wu Hai said speechlessly.

"It's the same. Wu Zhou didn't think what he said was wrong at all, after all, there was no smell of oil smoke when Yuanzhou fried rice, and it should be said that he had never smelled oil smoke.

Yuan Zhou saw that the oil temperature was about the same, and immediately picked up a shrimp, patted a thin layer of white powder on the shrimp, put it into the oil pan and began to oil it.

Every fried shrimp has become a half-moon shape when it is fished up, the tail shell is raised high, and it is already two points like a phoenix tail when it is placed on the plate, and the fried oil Yuan Zhou directly poured it out.

Changed to another wok, continue to pour a little oil from the oil pot that just poured the oil, start to heat the oil, drain the peas and stir-fry a few times, pour in half a bowl of clear soup again, a few finely chopped well salt, a little rice wine, and add the sauce.

When the soup turns milky white, immediately pour in the river prawns with controlled dry oil and stir-fry.

"Whoa"

Stir-fry with one hand, pick up the vial with the other hand and pour it evenly with clear grease, the stir-fry time is very short, and after a while, Yuan Zhou will put the shrimp into two white discs, of course, it also requires technology to serve the vegetables.

Yuan Zhou is very good, not to mention the uniform eight per plate, even the shrimp tails are neatly arranged in a circle, the middle is empty, Yuan Zhou took out a brown one, one finger thickness like a tree trunk thing, straight and straight in the center of the plate.

Pick up the lilac radish and start carving, the radish crumbs fly regularly to the pool below, and the exquisite sycamore flowers are born in Yuan Zhou's hands.

As soon as he made a mistake, Yuan Zhou decorated the sycamore flowers on the trunk of the tree, with a few green vegetable leaves, just like a flowering sycamore tree, with a circle of white shrimp tails and red tail shells, with lifelike sycamores.

The heat on the dish rises, looking at all this like a burning flame, like a phoenix tree, reborn from the fire.

"Anchovies for two. Yuan Zhou took it out and handed it to Wu Hai and Zhao Yingjun respectively.

"Boss Yuan, you shrimp, you look really good. Wu Hai took his plate and spun around, amazed.

"I wanted to taste it, but I thought it wouldn't look good if I sandwiched a piece. Zhao Yingjun looked at the overall beautiful and smooth work, but he didn't know where to put the chopsticks.

"It's okay, if you don't eat I'll help. Wu Zhou, who was watching from the sidelines, said unceremoniously.

"No, I'll come with the first chopsticks. As he spoke, he picked up a shrimp directly.

Zhao Yingjun had a relationship when he went on a business trip, it can be said that he became anchovy shrimp and lost anchovy shrimp, because he had special feelings for the dish of anchovy shrimp, or he would not order a dish of more than 1,000 dishes to eat.

The shrimp on the chopsticks is white at the front, and the closer it is to the tail shell, the more bright red it becomes, like a flame of vivid red.

Stuffed into the mouth, bite, shrimp **** teeth, tender and smooth, the best thing is that it is delicious and abnormal at the same time, but with a trace of light aroma, just like the taste of flowers.

Chewing carefully, the shrimp meat is fused with various flavors, and these fused flavors not only do not rob the shrimp itself of its sweetness, but also highlight that the only thing missing is the fishy smell.

"Not only does it look like a phoenix tail, but it also tastes as fresh and sweet as a phoenix tail. Zhao Yingjun took a bite of shrimp and sighed infinitely.

"It's delicious, it's delicious, so many words, I'll eat another one?" That's right, Wu Zhou took advantage of Zhao Yingjun's savoring it, and he had already picked one up and stuffed it into his mouth.

"Say it's good to have one, just one. "Zhao Yingjun is like Wu Zhou fifteen minutes ago, just like he owed.

"No, I ate it too fast just now and didn't taste it. Wu Zhou looked at the anchovy shrimp in front of him, and his heart felt like being scratched by a cat, and the curling aroma was like a small hook, hooking people to eat.

"You think you're Zhu Bajie eating ginseng fruit, no. Zhao Yingjun decisively refused.

"Stingy. The clear soup noodles ordered by Wuzhou did not come, so he immediately set his eyes on Wuhai on the side.

Wuhai was very sensitive, and he found out at once, grabbed the plate and dragged it away, and didn't forget to say, "I'm not familiar with you." ”

"We were chatting just now. Wu Zhou directly pointed out what Wuhai had just ridiculed himself.

"Delusion. Wu Hai decisively denied it, turned his head, and ate his anchovy shrimp.

"Two servings of clear noodle soup. When Wuzhou was looking left and right, Yuan Zhou served clear soup noodles.

"Eat noodles, don't think about anchovy shrimp. Zhao Yingjun picked up a bowl of clear soup noodles and handed it directly to Wuzhou.

"I still invited you to meet you. Wu Zhou said silently.

"That's because you got the bonus. Zhao Yingjun said in one word.

"Okay, I'll eat noodles. Wu Zhou was speechless for an instant, picked up his clear soup noodles and took two deep breaths, and found that he was much calmer, and there were delicious clear soup noodles to eat.

Zhao Yingjun took his clear soup noodles and looked left and right, smelled the fragrance again, put it aside, and happily ate the anchovy shrimp.

Eight anchovy shrimp can't be eaten for long even if they chew slowly, and at this time, Wuzhou has long been happily eating his clear soup noodles.

Zhao Yingjun is still very entangled, after all, he really doesn't like to eat noodles, whether to eat or not, this is a problem.