In the Hong Kong-style tea restaurant, there are many classic dishes, which look simple, but in fact test skills and cooking skills, and the shrimp with slippery eggs is one of them.
Slippery egg fried shrimp is a must-have nutritious specialty of Hong Kong-style tea restaurants, but also one of the classic Cantonese dishes, the dish is characterized by simple eggs, but fried as smooth as pudding, shrimp crisp and sweet, and this dish in the tea restaurant is not cheap, this is because it is difficult for us to achieve the same taste as the tea restaurant.
The main ingredient of the shrimp is only shrimp and eggs, looking at the dish it feels very simple, the eggs and shrimp are fried on the line, but in fact, it is not easy to make, because I want this dish to be delicious, the slippery egg should be tender enough, and there is a knack for the handling and heating of the egg.
And the teachers of the tea restaurant are making slippery egg scrambled shrimp, and eggs are never fried directly! Add a little drink, smooth egg tender, shrimp crisp, master the egg processing, heat and understand the details of the operation, at home made of slippery egg fried shrimp, can also easily do fresh and smooth tender, regardless of the taste of slippery eggs or shrimp, not old at all.
◇ "Slippery Egg Scrambled Shrimp & Material List":
200 grams of chilled shrimp, 6 eggs, salt, white pepper, cooking wine, milk about 30 grams
◇ "Production Process":
Step 1| thaw the chilled shrimp at room temperature, wash them, suck the water dry, and beat the eggs into a bowl.
Step 2| after the shrimp suck up the water, add cooking wine, salt, white pepper and mix well, marinate and remove fishy for 15 minutes.
(Whether it is fresh shrimp peeling shells to take shrimp, or quick-frozen shrimp, the production must be pickled, which is the focus of removing the fishy taste of shrimp)
Step 3| pour a little milk into the egg, a little salt, quickly beat and beat well, the above said drink is milk, which is the secret key to making the scrambled eggs tender.
Step 4| heat the oil, pour in the marinated shrimp, keep on medium to high heat and fry quickly until the shrimp change color, turn off the heat and let cool.
(As long as the shrimp is fried before and after the discoloration, you can turn off the heat, the shrimp fried old fried, will not be delicious)
Step 5| After the shrimp have cooled, put it into the egg liquid, stir it evenly, then reheat the pot with hot oil, pour in the mixed shrimp egg liquid, keep the medium heat, mix well with chopsticks and stir-fry, when the egg liquid is about to completely solidify, change the heat to a small heat and slowly stir-fry with a spatula.
(When sliding scrambled eggs, be sure to heat the pan with hot oil, otherwise the fried slippery eggs will be very crushed, but the oil temperature cannot be too high, otherwise it will also make the slippery eggs quickly fried and stick to the pan, it is recommended to use a non-stick pan)
Step 6| egg slip frying time is about 30 to 45 seconds, the egg liquid has been fully formed and a little wet feeling, as long as the performance of the egg liquid begins to completely solidify, you can shovel out of the pot, sprinkled with green onions, you can taste, shrimp crisp and delicious, eggs are smooth and tender.
——Fawn said——
Make slippery eggs scrambled shrimp, eggs are never fried directly! Add a little drink, smooth egg tender, shrimp crisp, make slippery egg scrambled shrimp, delicious key is the taste of slippery eggs, but also many friends are the easiest to fry the old fried hard failure, eggs under the pan frying, add a little milk and fully mix well, pay attention to the slow frying, you can fry the eggs tender and delicious, smooth and soft, taste a bite, only to find that the original eggs can be fried so tender.
When scrambling slippery eggs, you should be patiently stir-fried over low heat throughout the whole process, so that the egg liquid slowly solidifies, and when you are impatient, it is easy to fry the eggs to solidify and cook through the old, although it is harmless, but the taste is really not good.
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