Coated with a layer of fried shredded potatoes on the surface of the prawns smeared with a layer of salad dressing, the balls are formed into balls and placed on a plate, this dish is golden in color, charred on the outside and tender on the inside, and at the same time has the sweet and delicious taste of the shrimp meat and the crispy taste of fried shredded potatoes.

When cooking this dish, you need to pay special attention to the shredded potatoes to cut very finely, and when frying, use chopsticks to keep the shredded potatoes loose to prevent sticking. Remove the shredded potatoes immediately when they are dry and discolored, otherwise they will be fried.

The dish cooked by Wang Fatzi, whether it is the modulation of taste or the control of the heat, has reached the realm of perfection.

When you bite into it, the shredded potatoes that are fried to a golden brown and crispy color sizzle in your mouth.

Immediately afterwards, the salty, fresh and tender flavor of the salad dressing began to spread slowly. Next is the dough coating that is included on the outside of the fried shrimp, which gives diners a different crispiness than the fried shredded potatoes wrapped in the outermost layer. Finally, there is the delicious shrimp meat......

Layer after weight of deliciousness, wonderfully, alternately in the mouth, people will eat a golden shrimp ball, will uncontrollably pick up the second ......

Mo Ning nodded again and again while tasting it, giving Wang Fatzi a perfect score.

Over there, what is cooking is a dish of steamed eggs with clams.

Take the fresh, spit out the mud and sand of the clams, wash them and set aside.

Add an appropriate amount of water and ginger slices to a pot and bring the clams to a boil.

Place the boiled clams on a plate and position them according to the shape of the petals.

Be careful not to pour out the water in which the clams have been boiled.

Take a clean bowl, beat the eggs, add an appropriate amount of salt and a little cool, boil the water of the clams, stir evenly, and then remove the bubbles floating on the egg liquid.

Gently pour the egg mixture into the clam plate, and try not to spoil the shape of the clams, so as not to affect the appearance of the dish.

Cover the plate with plastic wrap, then put it in the steamer, turn the heat to medium heat and steam for 10 minutes, after the pot is out of the pot, pour a spoonful of light soy sauce, add a few drops of sesame oil, and garnish with a little chopped green onion.

This dish is characterized by the delicious and tender egg custard, the sweet and attractive clam meat, and the nutritious dish that can be enjoyed by all ages.

Mo Ning also affirmed the dishes cooked by Hua Xi, scoring a score of ninety-nine.

"Xiao Xi, your cooking skills have improved a lot compared to when you first entered the academy and took the entrance exam. You're now enough to run a storefront on your own. Mo Ning looked at Hua Xi with satisfaction and smiled.

Hua Xi blushed a little embarrassedly, and secretly decided in her heart that when she was free, she must make this steamed clam egg for her parents and family, as well as Liang Hu and Uncle Liang and Aunt Liang to taste it.

On Mo Xun's side, the cooking dish is a classic steamed scallop with garlic vermicelli.

Brush the scallops, clean out the excess parts, leave the flesh in the center, and soak them in salt water for half an hour after processing. Soak the vermicelli in hot water for half an hour and set aside. Diced the minced garlic, red bell pepper and shallots.

After these preparations are done, pour oil in the pot, heat the oil, put the minced garlic into the pot, stir-fry over low heat for about two minutes, fry the garlic fragrance and put it out, and then stir the red bell pepper, an appropriate amount of soy sauce, salt and fried garlic together, and set aside for later use.

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