Cantonese cuisine: shrimp with smooth eggs(yue cai hua dan xia ren )

Cantonese cuisine: shrimp with smooth eggs

Introduction:

"Delicious shrimp and eggs, after simple cooking, are super delicious shrimp with slippery eggs. In Cantonese cuisine, it is a simple and classic traditional dish. The smooth egg liquid is wrapped with fresh shrimps, which is delicious and nutritious. It looks very simple, but it's not easy to do it well. The key is to make the egg fluffy, soft and tender, instead of making a plate of scrambled eggs or spreading out a piece of egg cake. "

Production steps:

Step 1: raw material picture: shrimp, egg, scallion.

Step 2: wash the shrimp, remove the mud line from the back, pour into the bowl, add cooking wine, salt and egg white to marinate.

Step 3: add starch and stir well.

Step 4: put the pot on the fire, heat the oil in the pot, and scatter the shrimps. Don't take too long. Take out the shrimps as soon as they scatter.

Step 5: break the eggs, put them into a bowl, add a little salt, cooking wine, and starch, beat them into egg liquid, and fry them in an oil pan.

Step 6: add the shrimps. When the edge of the egg begins to solidify gradually, use chopsticks to gently push and pile the eggs toward the center of the pot instead of breaking up the egg as usual. Let the eggs and shrimps cook in the middle of the pan slowly, and turn off the heat when octopus is ripe.

Step 7: after turning off the heat, let the pot stay on the stove, and use the waste heat to make the egg liquid fully cooked.

Materials required:

Shrimp: right amount

Eggs: right amount

Starch: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Note: 1. In the egg liquid to add some strong water starch, stir evenly, so that the egg fluffy smooth some. 2. Shrimps will be very smooth and tender after sizing with egg white starch. 3. Add shrimps when the egg liquid is 45% hot in the pot. 4. The oil should be more when the shrimps are scattered, and I put some less, which is also delicious and not greasy.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Hua Dan Xia Ren