Chinese Food
Shrimp and smooth eggs - good ingredients are really good.
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Big brother came to see me from Shandong. He brought a lot of seafood. Half a kilo of Portunus crab. 10 cm long prawns. It's all wrapped in ice by plane. In order to live up to the freshness of this material, I have been struggling these two days. Steamed, fried, made into tempura and so on. Early steaming good milk yellow package. Want to make a little porridge. See this shrimp. Then take out a few eggs. One of the ingredients is exquisite. The nutritious stir fry will be fresh out of the pot. After the daughter ate, she was full of praise. She said that the shrimp meat is q-shaped. It's sweet but not fishy. The eggs are tender, smooth and fragrant. She ate more than half of them at one go. She has a bad appetite for breakfast. It's really rare.
Cooking ingredients
Cooking Steps
Step1:To be honest, I don't know shrimp. So I don't know what kind of shrimp it is. Is it Jiujie shrimp? Anyway, you can buy nine section shrimps or Kiwi shrimps from the market. Peel off the shell of the shrimps. Pick out the black shrimps line (because the shrimps are big, so I'm the second one. If the shrimps you buy are not so big, you don't need to cut them). Add 1 teaspoon of cooking wine, half teaspoon of black pepper and a little salt and mix them evenly. Then add an egg white and mix well. Refrigerate in the ice box for more than 20 minutes.
Step2:Water and raw powder are mixed to form water starch. Beat the eggs with a hand beater, add a little salt, 1 teaspoon of cooking wine and water starch mixed in front of them. Then beat the eggs with a hand beater several times more. If you beat the eggs more times, the omelet will be fried with a higher degree of swelling.
Step3:If you want to put oil in a hot pot, it's not delicious if you have less oil. Add in shrimps and stir fry until discolored.
Step4:Pour in the egg liquid. Turn over the bottom as soon as it coagulates. During the process, weigh the spoon several times. The time of frying is short. Make sure that the internal egg liquid coagulates completely (otherwise, it will smell fishy). The middle of the scale is not clear here. If you like to eat more, you can find the feeling. Sprinkle chopped scallion on the plate. Serve hot.
Step5:Chinese recipes are no better than western ones. A lot of essence needs to be explored and studied in practice. The amount of seasoning is far different because of the difference between the tastes of the north and the south. It's the same sentence. Do more, practice more.
Cooking tips:1. It's OK to peel shrimps with fresh shrimps or shrimps. It's not recommended to use frozen shrimps. The taste is not good. 2. If the size of shrimps is not big, they can not be cut into shrimps. 3. Beat the egg liquid several times as much as possible, which can effectively increase its bulkiness. 4. The purpose of adding starch is to make the taste of the finished product more smooth and tender. 5. Enough oil is needed. Less oil is not good for the formation of eggs. Well made eggs will be more firewood. 6. The purpose of adding egg white to shrimps is to form a film on the surface. It is not easy to get water when frying shrimps. I don't believe you can try it. There are skills in making delicious dishes.
