Sakura Shrimp and Mushroom Sauce | Erao X Boiled for You | Local Series

Producer Tammy, who has been engaged in the catering industry for more than 30 years, has worked in major catering groups. In 2000, he returned to Hong Kong and opened a number of (囍菜) Thai-style Hainanese chicken specialty stores. The secret boneless Thai-style Hainanese chicken is very popular and has become a source of coal. They rushed to report on famous restaurants and participated in various large-scale cooking competitions to win awards. In recent years, they have opened private kitchens and cooking instructors to share the food with customers. Sakura Shrimp and Mushroom Sauce uses Sakura Shrimp, Fresh Mushrooms, Dried Vegetables, Onions, etc., which can bring out the fresh and sweet taste. It can be used for stir-fry, steamed seafood, fried rice, or add noodle soup to bring out the sweetness of the sauce. . Ingredients: Pleurotus eryngii, fresh winter mushrooms, cherry prawns, beets, bean paste, oyster sauce, fish sauce, shallots, garlic, ginger, sweet red pepper powder, chicken powder, sugar, salt, wine, vegetable oil -------------------------------------------------- - "Thai Baked Fish" material: One fish / 2 lemongrass / 1 chili / 1 golden fish / 1 lime. seasoning: Two tablespoons of sakura shrimp tangy sauce. practice: 1. Clean the fish and open the fish belly. Do not cut off the dry water and sprinkle a little salt on it for later use. 2.Lemongrass/chili cut into sections/lime slices/golden do not replace the leaves and set aside. 3.Put the aconite on the tin foil, spread the sakura shrimp tangy sauce evenly over the fish body, and then put the lemongrass/chili/lime/jinbuhuan to fold the tin foil into a bag. 4. Put a little water in the wok and put it in the wrapped tin foil bag, cover and cook for ten minutes to finish serving.