Slippery egg shrimp is tender in taste, delicious in taste and rich in nutrition, and is a tender and refreshing cantonese dish.
by summer_ Summer_
Fresh shrimp 200g
2 eggs
Salt to taste
Pepper to taste
Starch to taste
Water to taste
2 scoops of vegetable oil
1, fresh shrimp shelling and head removal, pick out the shrimp line, clean,
2, peeled shrimp add an appropriate amount of cooking wine, salt, pepper,
3, add a little starch to marinate for about half an hour,
4, beat the eggs into the basin, with egg soy or chopsticks to break up,
5, 2 tablespoons starch plus appropriate amount of water, mix into water starch, add to the egg mixture,
6, put in the pickled shrimp, shrimp if the water is too much, use kitchen paper to suck the water,
7, add vegetable oil to the pot, heat over high heat,
8, pour the egg liquid into the pot, turn the heat to medium, then do not stir the egg liquid,
9, after the bottom of the egg liquid has a little solidification, quickly use the spatula to slide open and fry,
10, scramble until the egg liquid is all solidified, the shrimp turn red, you can come out of the pot.
11, finished product drawing ~
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