Accessories: 50g shrimp skin.

Seasoning: vegetable oil 20g starch (corn) 6g salt 3g coriander 10g each.

How to make horseshoe dried rice eggs;

1. Peel and wash horseshoes;

2. Wash and chop the shrimps;

3. Add water into the starch bowl to make wet starch;

4. Wash the coriander for later use;

5. Beat the eggs into a bowl, add water chestnut powder, dried laver, refined salt, water starch and water and mix well;

6. Heat the oil in the wok, pour in the egg mixture and stir fry quickly until cooked, and sprinkle with coriander.

For more information about horseshoe seaweed eggs, please see Mint.com Food Bank /shiwu/matihaimijidan.