When it comes to Hong Kong-style refreshments, what comes to mind first? Is it a tender shrimp dumpling? Is it a delicious abalone sauce tofu roll or a mildly salty radish cake? For me, I would say it's the slippery egg shrimp in front of my building.
There, slippery egg shrimp is a must-order dish every time, tender eggs and chewy shrimp, bright colors and rich nutrition, at a glance, I feel very appetizing.
Later, after eating more, I began to study and explore on my own, and after repeated attempts, I finally made a slippery egg shrimp that could be compared. Without further ado, in order to make it easy for everyone to understand the words that will be involved in cooking, before we begin to introduce the practice, let's first understand some of the professional words we will mention in the text.
Generally speaking, the oil temperature is expressed by "into", and the oil temperature is about 23 ° C.
Thirty percent hot, the temperature is generally about 60-80 ° C, the general oil surface is no green smoke, no sound, the oil surface is relatively calm, when the raw materials are under the pot, a small number of bubbles appear around the raw materials.
Fifty percent hot, the temperature is generally about 120 ° C, the oil surface is slightly green smoke, the oil is turned from the four sides to the middle, when the raw materials are under the pot, a large number of bubbles appear around the raw materials, no explosion.
In addition, before making slippery egg shrimp, these two tips also need to know:
1, delicious slippery egg shrimp is not fried, but slid out.
2, as long as the ingredients are fresh enough, how to do it will not be difficult to eat.
But to make the shrimp crispy egg smooth, in addition to the above two tips, you also need a little skill.
1. The main ingredient of the slippery egg shrimp - shrimp, need to go through three steps of cleaning, sizing and sliding;
2, the egg liquid needs to add a little warm water, so that it will be more delicious, at the same time, in the scrambled eggs to be fast and accurate;
3: After the shrimp are fried, remember to put it in the egg mixture to cool down
Ingredients: shrimp to taste, eggs to taste
Seasoning: white wine, salt, white pepper, starch, a little oil
method:
1, with freshly peeled shrimp or frozen shrimp, wash and drain, in order to speed up, save time, you can also use kitchen paper towels to absorb water.
2: Pour in a small amount of salt, white wine and starch in turn, grasp the shrimp evenly, then pour in the oil, grasp well, cover with plastic wrap and refrigerate for a while.
3: Beat the eggs into a bowl, add a small amount of salt and white pepper, and then beat in one direction.
4, pour oil in the pot, medium heat, the oil temperature to about 30% heat, put the shrimp into the pot to fry, shrimp on both sides of the discoloration immediately put up, drain the oil and pour into the egg liquid, the oil continues to stay in the pot.
5: Pour a small amount of warm water into the egg mixture and stir well.
6, the pot is hot, high heat, the oil temperature is about 50% hot, pour in the egg liquid shrimp, quickly stir-fry, wait for the egg liquid to condense slightly, immediately turn off the heat, and then gently push the egg liquid, use the remaining temperature of the pot to fry the egg into a gel shape, out of the pot sprinkled with green onions and plate.
Xiaoyi's Secret:
Shrimp and eggs can be made in a 1:1 weight ratio, for example, 200 grams of shrimp will prepare 200 grams (about 4) eggs, of course, if you like to eat shrimp, you can put a little more shrimp, this can be adjusted according to personal preferences, no more to say.
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