Boiled eggs with shrimp sauce, cabbage and sea flavor(pin chu da hai wei dao de xia jiang bai cai cuan ji dan )

Boiled eggs with shrimp sauce, cabbage and sea flavor

Introduction:

"Shrimp sauce is one of the seasonings commonly used in South Korea, China's coastal areas, Hong Kong and Southeast Asia. It is a sauce food made of shrimp added with salt, fermented and ground into a thick shape. It tastes salty and is usually sold in the market after being made into canned condiments. Some shrimp paste is dried and sold in blocks, which is called shrimp paste or shrimp cake. Its taste is delicious and has a unique fragrance, and its taste is stronger than shrimp paste. Because shrimps contain a lot of calcium, in the process of fermentation, they are decomposed into calcium which is more easily absorbed by human body. There are many ways to eat shrimp sauce, such as eating raw, steaming, frying and pancake. Today, I'm going to use it to make a soup dish and experience the ultimate delicacy of shrimp sauce! "

Production steps:

Step 1: shred the Chinese cabbage, beat the leek and egg in a bowl and stir well

Step 2: aged shrimp sauce

Step 3: add the shrimp sauce to the mixed dish

Step 4: add peanut oil and saute the scallions

Step 5: then add the mixed materials for ship making

Step 6: make it brown on one side

Step 7: cook the other side

Step 8: fry both sides until yellow, add in the soup and blanch over medium heat

Step 9: take out the pot and fill the bowl

Materials required:

Cabbage: 200g

Eggs: 4

Leek powder: 50g

Shrimp sauce: 15g

Peanut oil: right amount

Note: this dish is salty enough, so there is no need to add salt. 2. Try not to stir the shrimp sauce. It's easy to decompose the eggs by the salt of shrimp sauce when it's stirred too early. It's easy to stick to the pot when it's fried again.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Pin Chu Da Hai Wei Dao De Xia Jiang Bai Cai Cuan Ji Dan