Ingredients: 90g of shrimp paste and 3 eggs.
Accessories: spring onion 1 root, 30g oil, a little salt (or 5ml soy sauce), cooking wine 10ml.
Ingredients, three earth eggs and an onion were originally a good home-cooked dish, but today with this bottle of shrimp sauce, the taste is very different.
1. Beat the eggs into a bowl, chop the shallots, open the shrimp paste, and taste it. It's a little salty. Add two tablespoons to the bowl, add a handful of chopped green onion and a tablespoon of cooking wine to remove the fishy smell.
2. Beat the eggs and shrimp paste into egg liquid as well as possible, and then leave a little green for later use. Because the shrimp paste is not too salty, you can only add a little salt to taste it. If you like the color of scrambled eggs to be more attractive, add a little light soy sauce instead of salt.
Pour a little more oil in the hot pot than usual and heat it to 60% to 70%. Pay attention to the oil temperature must be a little higher, not so hot as to smoke, and the bottom of the egg liquid will be burnt at once.
4. When the oil temperature is 60% to 70% hot, pour in the egg liquid, and you will see the egg liquid rise when heating, which looks very attractive.
5. Gently shake the bottom of the pot so that the egg liquid does not stick to the bottom of the pot. 1989 When the egg roll is cooked, turn it over, and turn off the heat immediately. Finally, sprinkle some green chopped green onion to add flavor and color. Serve it while it's hot. Much more delicious than ordinary scrambled eggs. Tip: It is better to use a non-stick pan, which is easier to operate.