Speaking of this slippery shrimp, let's tell a story. My mother took part in the cooking competition in the community and made this slippery shrimp. Although it's not a big competition, my mother's shrimp skating is the final champion, beating Sweet and Sour Mandarin Fish, a chef. Maybe simple home cooking is more touching! After eating this slippery shrimp, many people who voted said that the shrimp was crisp and the eggs were tender, which was better than those cooked by chefs in restaurants outside. They wanted to learn how to cook it. Actually, this dish is simple. Anyone can do it well as long as they pay attention to a few steps. Now Factor often cooks this slippery shrimp for my family, and the whole family likes to eat this dish I cooked. Naturally, I also got my mother's true story. So how can this dish be smooth and tender? Let's take a look at the practice!
[Ingredients] Fresh shrimp 250g eggs 4 onions 5g salt 1 teaspoon cooking wine 1 tablespoon egg white 1 tablespoon starch 1 tablespoon water starch 2 tablespoons pepper with a little oil.
"How"
1, fresh shrimp shell, remove shrimp line. Add half a teaspoon of salt to the shrimp, grab it evenly and let it stand for ten minutes.
2. Wash the salt off the shrimp with clear water. Many people cook this dish, but there is no such step. This will remove the mucus from the shrimp surface, and the shrimp will taste fresh and crisp. Then drain the shrimps and use kitchen paper to absorb the water, so that the shrimps can stick to the gravy more easily.
3. Add salt, cooking wine and egg white to the shrimp skin, then add a tablespoon of corn starch and mix well. Set aside and marinate for ten minutes.
4. Boil a pot of water, and put the marinated shrimps in the pot for 30 seconds. When the shrimp changes color, it can be taken out and drained for later use.
5. Beat the eggs, then add the remaining half teaspoon of salt and stir well.
6. Cut the onion into chopped green onion, add starch, shrimp and chopped green onion into the egg mixture, then sprinkle with pepper and mix well.
7. Add oil to the pot, heat it to 40% to 50%, and pour the mixed shrimp and egg liquid into the pot.
8. Observe that the egg liquid in the pot begins to solidify around, then quickly circle with a spatula and stir-fry the eggs and shrimps. Most of the egg liquid is solidified. Turn off the fire and take it out immediately. Don't scramble eggs. Slippery eggs and fresh shrimp are finished!
"Hint"
Make your own shrimps and eggs. Don't buy frozen shrimp in the supermarket. This kind of shrimp may be chemically treated, so it looks white and tender. My family never buys this kind of shrimp. We always buy fresh shrimps and shells and make our own shrimps with meat. As long as you master the operation method in this paper, the taste of shrimp is crisp and tender, which is many times better than that sold outside.
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