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香草心 蝦
This recipe is from my little friend (達奇.雞), who gave me the idea how to made this shrimp heart.

http://dakikihehe.mysinablog.com/index.php?op=ViewArticle&articleId=985877

1. 把買回來的大蝦蝦洗乾淨
2. 去掉蝦頭, 蝦腳, 尾巴和蝦殼, 別忘了要用竹簽從背部清理走蝦蝦的腸子
3. 用廚房紙為處理好的蝦蝦吸去多餘的水份
4. 把兩隻蝦蝦頭對著頭尾對著尾緊緊的用竹簽穿好, 就像圖畫一樣
要迫得不能動, 煎的時候才不易變形啊 o(≧▽≦)/
5. 用平底鍋把油燒熱, 然後把蝦蝦串兩面也煎成美麗的金黃色 (當然也要熟啊~
如果用上牛油, 加上香草一起煎, 就成了香草牛油煎大蝦了
6. 把竹簽小心翼翼地拿走就會完成的la
我想, 香草大蝦配茄汁意粉會不錯的啊~
7. 其實我還沒有做過ah...
如果大家煮好了, 可以拍張照片給我看嗎? o(￣▽￣o)
這個是原來的介紹啊, 不過我看不懂日文...-____-"





Ingredients:
1 cup all purpose flour, ½ cup ground almonds, 2 teaspoon baking powder, Pinch of salt, 1/2 cup sugar
Grated zest of one lemon, ½ cup Greek yogurt, 3 large eggs, ¼ teaspoon pure vanilla extract
½ cup olive oil
Directions:
preheat oven to 350 F. butter an 8 inch round cake pan ( I use a heart shape pan).
Whisk together the flour, ground almonds, if you are using them, baking powder and salt.
Put the sugar and zest in a medium bowl and with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs, and vanilla and whisk until the mixture is very well blended. Add the dry ingredients, then switch to a spatula and fold in the oil. It will have a thick, smooth batter. Scrape the batter into the pan and smooth the top.
Bake for 50 to 55 minutes or until the cake begins to come away from the sides of the pan. use a toothpick inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature.



心心相印
(for the white radish : cut radish into heart shape, put into a pot with some water and beet extract, cook for 10 minutes, arrange on the plate)
Get the fish paste from the fish market, use green onion, soy sauce, salt, white pepper, sesame oil mix it well, made a double heart shape, pan-fried the fish patty , made sauce with chicken stock , beet extract, cornstarch and pour the sauce around the heart.




Beet juice





Valentine cushion

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