The years are merciless, and life is full of flavors. The adult world has held too much helplessness. Place the rest of your life in the "bitter, spicy, sour and sweet tea" of "chai rice oil salt sauce vinegar tea". Take a wisp of human fireworks and stroke a heart full of sores. It turns out that "coarse tea and light rice" can also make people happy.
【Shrimp skin egg cake】
At the beginning of March, the spring breeze warms up. The "divine beasts" of the family have also ushered in the school season. The dismantled baby has finally been put back on campus, the mothers have also started work, and life is back on the right track of "busy". No matter how busy, the baby's three meals a day, the mother must take good care of, especially if there is a picky baby at home, the mothers will have to bother more.
In early spring, everything grows, and it is also the "peak season" for babies to grow their bodies, so while the daily diet is balanced, it is also necessary to appropriately increase some calcium-rich foods. Today, I will share with the mothers a seasonal seafood in March ~ fresh shrimp skin, rich in calcium, or pure natural and wild. Spring "growing season", this seafood is often eaten by the baby, the umami is full of calcium, stronger than bone broth.
Shrimp skin, also known as hairy shrimp, is a small sea shrimp with a body length of about 3 to 4 cm. It is widely distributed in China's coastal areas, and whenever the spring flowers bloom in early March, they will be caught and sold by fishermen in large quantities. Become a fresh dish on people's tables.
Although this shrimp has a thin skin and a small head, it is a wild seafood grown in pure seawater, and the taste is more delicious. Moreover, after cooking, it is eaten with skin, and its calcium content is relatively rich, which is very suitable for teenagers who are growing up. In March, this seafood is on the market, pure seawater wild without artificial breeding, the first place in early spring should not be missed. Next, share with friends, use it with eggs to make this delicious ~ shrimp skin egg cake, interested mothers to take a look at it!
【Ingredients】
【Ingredients】: 100 grams of shrimp skin, 1 egg, 2 coriander, salt.
The amount of salt can also be added according to personal preference.
【Step 1】
【Steps】
1: Wash the prepared shrimp skin and set aside. At the same time, wash and chop the parsley and set aside. Then, take another egg and pound it into a bowl and beat it for later.
【Step 2】
2: Pour the washed shrimp skin into a bowl, add chopped coriander, mix well with egg mixture and salt, mix well and set aside.
【Step 3】
3: Pour an appropriate amount of oil into the pot, when the oil temperature is 60% hot, scoop a spoonful of shrimp skin egg paste with a spoon and pour it into the pot. Then, with a vegetable spatula, spread the egg paste into small cakes about 3 to 5 mm thick. Fry the pancake until it is set, then turn it over until both sides are golden brown, and the shrimp skin and eggs are cooked thoroughly, and then you can come out of the pan.
The small cakes that have just come out of the pot are rich in umami, and the bite is soft and salty, and the children and big friends are very fond of eating. Serve on the table, my picky eaters, all eat discs! If you like it, try it too.
【Tips】
1. Fresh shrimp skin is pure seawater wild seafood, which has its own salty taste and umami taste is better. It is not advisable to add too many spices to the dish, and the original umami taste is more sufficient. Therefore, when using it with egg pancakes, just add some salt according to personal taste.
2. When cleaning the shrimp skins bought, try to stir the water in one direction with chopsticks, so that it is easier to wash the sediment in the shrimp skins.
3, there are babies who do not like the taste of coriander at home, and mothers can also use chopped chives to replace chopped coriander, or add some mushrooms, the taste is also very good. Personal advice, for reference only.
4, when frying small cakes in the pan, it is advisable to open medium-low heat and fry slowly, so as not to open the fire, the eggs are easy to be fried too old, losing the tender taste.
I am Muzi Ink Dye, an original author of graphics in the field of gastronomy. Share home-cooked food online every day, look forward to your attention, we will "taste coarse tea and light rice, watch the fireworks of the year", can we do it? See you tomorrow!