Shrimp with smooth eggs, this delicious dish with good color and aroma, seems to be a delicious gift from nature. When the tender eggs meet the sweet shrimp, it is like a wonderful symphony, playing on the tip of the tongue. The smooth and tender egg, like delicate silk, gently wraps each shrimp, and the shrimp is like a pearl in the sea, sweet and delicious, which makes people have an endless aftertaste.
In fact, you don't need complicated cooking skills to make shrimp with smooth eggs. Simply use fresh shrimp, remove the shell and intestines, rinse with water, and then use a kitchen paper towel to absorb the water to maintain the tender taste of the shrimp. Next, marinate the shrimp, add a little salt, white pepper and cooking wine, mix lightly and marinate for a few minutes to allow the shrimp to fully absorb the flavor of the seasoning.
Then, crack the eggs into a bowl, add salt and white pepper to taste and stir well. The eggs here should be fresh, so as to ensure the smooth texture of the egg mixture. Next, pour the marinated shrimp evenly into the egg mixture and mix gently to allow the shrimp and egg mixture to fully combine.
Finally, heat the pan with cold oil, pour the shrimp egg mixture into the pan, and slowly stir-fry over medium-low heat. In the process of stir-frying, pay attention to the control of the heat to avoid stir-frying. When the egg mixture gradually solidifies and the shrimp become bright, it can be served out of the pan.
The smooth egg shrimp made in this way is not only attractive in color, but also smooth and delicious in taste. With each bite, you can feel the tenderness of the egg wash and the sweetness of the shrimp, which is intoxicating. Whether it's a home-cooked dish or a feasting meal, shrimp with eggs can bring you a sense of well-being.
Ingredients: 12 fresh shrimp, 3 eggs, 3 slices of ginger, 2 shallots, appropriate amount of white powder
Seasoning: Appropriate amount of salt, appropriate amount of rice wine, appropriate amount of white pepper
1. Beat the eggs, add salt and beat evenly, mince the ginger and green onions, separate the green onions from the white and green onions, peel the shells of the shrimps, remove the intestinal mud on the back, and remove the whiskers from the shrimp heads. Add salt to the shrimp and mix well with rice wine, add white flour and cold water and stir evenly for later use.
2. Stir-fry the shrimp head in a hot oil pan until fragrant, add the shrimp after the shrimp head is fragrant, fry the shrimp on both sides until golden brown, then add the minced ginger and minced green onion and stir-fry together.
3. After stir-frying until fragrant, add water to the same height as the ingredients, add salt and pepper, and take out the shrimp head after boiling for 30 seconds (in order to boil the essence of the shrimp head into the soup, but do not use the shrimp head).
4. After the shrimp head is taken out, turn to low heat to thicken, and the consistency is about like a thick soup, not too much.
5. Finally, add the egg mixture, don't stir too quickly, slowly turn the eggs under the bottom, and let the egg liquid on the top contact the heat source, keep the doneness consistent, cook to your favorite degree of doneness, and sprinkle some green onions after the pot is completed, and the shrimp head can also be used for decoration.
Uncle's tip
1. Stir-frying shrimp heads can make the whole plate of fresh shrimp taste rise, and students who are troublesome can skip it and fry the shrimp directly.
2. For students who want to make rice bowls, you can add a little more water and seasoning.