French bread paired with apple, black pepper, and fresh shrimp

1. First, cut the cloth inside into toast slices that are approximately 2cm thick

2. Wash the fresh shrimp and remove the mud line. Remove the shell from the tail and leave the shrimp tail intact (which is more beautiful, it is easier to remove the shell after freezing the fresh shrimp until it is hard). Then add white wine and salt to marinate it (regular meal grade is enough, if not, change to some cooking wine or red wine at home, only a small amount will not make a big difference)

3. Wash tomatoes and apples and cut them into slices for later use

4. Mix the materials in material B and stir evenly

5. Put the bread slices into the egg milk mixture and fully saturate both sides

6. Put an appropriate amount of butter into the pot, heat it until it melts, and then put in bread slices

7. When frying until one side turns golden yellow, the opposite side turns golden yellow on both sides

8. Put apple slices and tomato slices into a pan that has been fried with bread slices (fry on both sides for a while, not too long, otherwise the tomatoes will rot. I think it's better to cut the small tomatoes in half and fry them later because the tomato seeds in the large tomatoes are easy to fall out of the slices, making it difficult to fry. If they are fried for too long and too soft, it's difficult to cut them into small pieces. You don't need to cut the small tomatoes anymore, just fry them and put them on the bread slices.) Take out and cut them into small pieces

9. Leave a little butter in the pot and fry the marinated shrimp over low heat

10. Fry the shrimp until both sides are golden brown and slightly charred. Sprinkle a little black pepper on both sides, turn off the heat, and mix well

11. Take a slice of bread and add diced tomatoes and apples (you can squeeze a little salad dressing on top, or omit it)

12. Put shrimp on top of the fruit grains (I also sprinkled some chopped parsley for aesthetics)