兰花芙蓉虾
中文介绍主料：基围虾400克；
辅料：鸡蛋5个、西兰花100克、营养豆腐2盒；兰花芙蓉虾
调料：盐、味精各8克，白糖2克，生姜、葱末各5克，料酒15克；
兰花芙蓉虾的烹饪制作方法：
将鸡蛋调好味备用，豆腐挖空造圆柱形，基围虾去头去尾，挑去虾线，剁碎加盐、蛋清制成球型，放在豆腐小孔内，再放入鸡蛋中上笼蒸熟，西兰花与蒸好的芙蓉蛋摆盘，勾明芡即可。
口味特点：口感细腻嫩滑。
烹饪操作关键：芙蓉蛋一定不要蒸老，加水要适量。
英文解说Ingredients: 400 grams of shrimp;
Accessories: 5 eggs, 100 grams of broccoli, nutrition tofu 2 boxes;
Seasoning: salt, MSG 8 grams, 2 grams sugar, ginger, diced green onion, 5 grams, 15 grams of cooking wine;
Orchid Hibiscus shrimp production of cooking methods:
Spare the eggs taste good tune, made hollow cylindrical tofu, shrimp go head to tail, pick to shrimp line, minced salt, egg white into ball, put holes in the tofu, then add eggs on the cage steamed broccoli and steamed egg on plate hibiscus, you can hook Ming qian.
Taste characteristics: tender and delicate taste.
Cooking operation key: Hibiscus old egg must not be steamed, add water, in moderation.