<h1 class="pgc-h-arrow-right" > slippery egg shrimp</h1>
This classic Chinese dish pairs delicate scrambled eggs with shrimp, and the simple, delicious and comfortable stir-fry is sure to become a new favorite on your table. To make this dish gluten-free, use dry sherry instead of Shaoxing wine.
< h1 class="pgc-h-arrow-right" > raw material</h1>
120 g (4 oz) shrimp, peeled and peeled (shrimp are best)
< h1 class= "pgc-h-arrow-right" > marinade</h1>
1/2 teaspoon Shaoxing wine
1/4 teaspoon salt (*footnote 1)
1/8 teaspoon white pepper
1/2 teaspoon cornstarch
<h1 class="pgc-h-arrow-right" > stir-fried</h1>
4 pitt and gerry's organic eggs
1/8 teaspoon salt
1 tbsp peanut oil
1 green onion , thinly sliced
Scrambled eggs with shrimp are the most popular home cooking in China because it only takes 15 minutes to whip together and is delightful. Rice is traditionally eaten as a meal and can be eaten well at any time of the day. Although egg and shrimp may seem like an unusual combination, both ingredients are delicate and delicate. So, you'll be amazed at how well they fit together and how they taste?
<h1 class="pgc-h-arrow-right" > approach:</h1>
Place the shrimp and marinade together in a small bowl. Marinate for 5 to 10 minutes.
Place the eggs and salt in a medium bowl. Beat the eggs with a fork or chopsticks until the yolk is completely cracked and the eggs begin to bubble.
Heat the oil in a medium non-stick pan over medium heat until the oil gets hot. Add the marinated shrimp. Cook for 30 seconds without touching them. When the bottom turns white, flip and cook for a while until cooked.
Remove the pan from the heat and pour in the beaten eggs. Let the eggs sit around the edges, then gently push the placed eggs to the side, then place the unplaced eggs into the pan.
Turn the heat down and place the pan back in the pan. Repeat this process so that the egg solidifies slightly and then pushes it to the side. If the eggs start to solidify too quickly, remove the pan completely from the heat and use the remaining heat to cook the eggs. Cook until the eggs are still slightly creamy, freshly cooked or at the desired level of cookedness. When you're done, immediately transfer everything to the plate to prevent overcooking.
Garnish with green onions and serve immediately. You don't need to do this seasoning, but you can also pair it with your favorite hot sauce.
< h1 class="pgc-h-arrow-right" > notes</h1>
You can use 1/4 teaspoon of kosher salt or a small amount of 1/4 teaspoon of sea salt.
<h1 class="pgc-h-arrow-right" > nutrition</h1>
One serving: 1 g, calories: 260 kcal, carbohydrates: 3.4 g, protein: 24.1 g, fat: 16.5 g, saturated fat: 4.2 g, cholesterol: 447 mg, sodium: 506 mg, potassium: 236 mg, fiber: 0.2 g, sugar: 1.2 g, calcium: 104 mg, iron: 2 mg
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