[malazhan seafood scrambled egg](ma la zhan hai xian chao dan )

[malazhan seafood scrambled egg]

Introduction:

"Today, malazhan sauce, the key seasoning of malazhan seafood scrambled egg, is one of the many condiments that I add just for one dish. When tongcai was on the market last summer, I ate a lot of fried garlic and pepper. When I thought of my favorite Malay restaurant's signature dish [malazhan fried tongcai], I couldn't wait to buy malazhan sauce. It was really hard to buy. Finally, I bought it in HK. After I bought it, I made it during the National Day holiday, and then I forgot it in the refrigerator. If I hadn't brought a lot of food from my mother-in-law's house on New Year's day, I would have cleaned the refrigerator thoroughly, and this bottle of malazhan sauce would have stayed in my refrigerator until it expired. Now that we've found it, we can't waste it. We've found a lot of methods on the Internet and are very interested in [malazhan seafood scrambled eggs] recorded in sister Chrissy's blog. Moreover, the ingredients brought back by my mother-in-law's family just include fresh squid and sea shrimp. What are you waiting for? Try it now. "

Production steps:

Step 1: peel the ginger and cut it into minced ginger, wash the green onion and cut it into green onion, white onion and green onion;

Step 2: wash the squid;

Step 3: remove the head, shell and thread of shrimp;

Step 4: beat the eggs into the bowl, and beat the egg liquid evenly;

Step 5: Boil the water in the pot. After the water boils, put the squid, shrimp and some ginger in the pot;

Step 6: blanch squid and shrimps for 1 minute, remove and drain water for use;

Step 7: heat up the wok, add proper amount of oil, and add the remaining ginger, scallion and malazhan sauce to saute until fragrant;

Step 8: pour the squid and shrimps into the frying pan;

Step 9: stir fry evenly and add a little sugar;

Step 10: pour the egg liquid into the frying pan;

Step 11: fry in low heat until the egg is set;

Step 12: Sprinkle with green onion and stir fry a little.

Materials required:

Eggs: 2

Fresh squid: 200g

Shrimp: 200g

Jiang: a little

Shallot: a little

Malazhan sauce: 1 tbsp

Sugar: a little

Edible oil: right amount

Note: 1. Malazhan sauce is salty, I don't add salt according to my taste; 2. If it doesn't taste good enough, add some fish sauce (sister Chrissy taught it), or add some salt when mixing egg liquid.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: other

Chinese PinYin : Ma La Zhan Hai Xian Chao Dan