Shrimp with Smooth Egg

1. Peel the fresh shrimps, remove the shrimp lines, soak them in light salt water for 20 minutes, remove them and drain them.

2. Marinate the shrimps with corn starch, cooking wine, egg white, sugar, and salt for 10 minutes, then blanch them in boiling water for 30 seconds.

3. Beat the eggs into egg liquid, add salt and white pepper to taste, then put the blanched shrimp into the egg liquid, add chopped green onion and water starch and mix well. Water starch is the key to "smooth egg". If you don't add water starch, you won't be able to achieve this smooth, soft and tender texture.

4. Heat the oil pan to 50% heat, turn down the heat, pour the egg liquid into the pan, wait until the bottom of the egg liquid begins to solidify, then turn off the heat, and use the remaining heat in the pan to fry the eggs. Be sure to pay attention to the heat. If the eggs are overcooked and the eggs are completely coagulated, they will become overcooked and lose their tenderness!

Shrimp with smooth eggs is a very classic Cantonese dish. It is characterized by tenderness, smoothness and freshness. Therefore, the heat and time must be mastered when cooking, so that the shrimps and eggs can be especially smooth, tender and soft. The taste is so tender that it drips with water. It is very suitable for children to eat.

The umami flavor of the shrimp itself is blended into the eggs, and no MSG is needed. It is extremely delicious and extremely delicious.