How? how?

Ingredients: cooked egg yolk 1, shrimp skin 5g, bread crumbs 15g, white sesame 5g, pepper powder 2g, garlic cloves 1.

Seasoning: salt 1 teaspoon, sugar 1 teaspoon, monosodium glutamate 1/2 teaspoon, a little black pepper and a little cumin powder.

Steps:

1: main ingredient onion 1.

2: All composition diagrams. (Pepper and cumin powder on the left)

3: After peeling and washing the onion, cut 3 knives at the center point and divide it into 6 parts with uniform size to form the lotus petal shape.

4. Separate each petal of "Lotus", soak it in clear water for 10 minute, and drain the water.

5: Drain the onion, add 1/2 teaspoons of salt and marinate for about 10 minutes.

6: Heat the hot oil in the soup pot. When the oil is 50% hot, add onion and fry until cooked.

7: Remove and control the oil for later use.

8: Chop the garlic cloves into fine minced garlic, and grind the cooked egg yolk into pieces.

9: Start making Jinsha, fry white sesame seeds in a small wok and let it cool.

10: Stir-fry the bread crumbs in a small frying pan and let them cool.

1 1: Stir-fry fragrant shrimp in a small wok for later use. Shrimp needs to be cut several times and cut into small pieces. )

12: cold oil in a cold pan, low heat, sauté ed garlic powder and pepper, and set aside.

13: There is oil left in the pan, stir-fry the egg yolk with low fire.

14: Add sesame seeds, bread crumbs and dried shrimps.

15: immediately add salt, sugar, pepper, cumin powder and monosodium glutamate, mix well and turn off the heat.

16: Put the onion on the plate, and then put the fried golden sand on it. (Every petal on each floor is a "lotus", so when you eat it, every petal is a golden sand. )

1: When cutting "Lotus", divide it into 6 parts with the center of onion as the center. This is the same size. Soak chopped onions to remove the spicy taste of onions.

2. The outer layer of onion has large petals, and the large petals are placed on the outer layer when the plate is placed.

3. To make sands, you must fry sesame seeds and bread crumbs first, so that they have enough time to cool down, and the sands made later will be very brittle. In order to avoid different cooking time, I suggest frying separately like me. )

4: When frying fragrant garlic, it is recommended to stir fry slowly with cold pot, cold oil and small fire, so that garlic will be fragrant, crisp and not paste.

The taste of Jinsha is the key to this dish. In the last step, after mixing all the ingredients of Jinsha, the seasoning should be added at the same time. Don't stay in the pot for too long, so as not to affect the taste of Jinsha. It is recommended to mix all the seasonings first. You can pour it in when you mix sand. Turn off the fire immediately after mixing evenly.