中文介紹
主料：基圍蝦400克；
輔料：雞蛋5個、花椰菜100克、營養豆腐2盒；調料：鹽、味素各8克，白糖2克，生薑、蔥末各5克，料酒15克；
蘭花芙蓉蝦的烹飪製作方法：
將雞蛋調好味備用，豆腐挖空造圓柱形，基圍蝦去頭去尾，挑去蝦線，剁碎加鹽、蛋清製成球型，放在豆腐小孔內，再放入雞蛋中上籠蒸熟，花椰菜與蒸好的芙蓉蛋擺盤，勾明芡即可。
口味特點：口感細膩嫩滑。
烹飪操作關鍵：芙蓉蛋一定不要蒸老，加水要適量。
英文解說
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.
