I. Materials
Rice flour 100g, dried eel 50g, shrimp skin 30g, egg 1 piece, leek 30g, mung bean sprout 30g, shallot 1 piece, soy sauce 1 spoon (15ml), Shaoxing rice wine 1 piece.
Second, practice.
1. Soak the fine rice flour in cold water for 10 minute to soften it.
2. Soak the dried eel and dried shrimp in hot water for 10 minute, and then cut the dried eel into 0.3 cm thick filaments.
3. The dried shrimps in China are drained for later use.
4. The egg smashed into the bowl and scattered.
5. Wash onion and leek separately and cut into sections.
6. Choose the roots of mung bean sprouts and wash them for later use.
7. Heat the oil in the wok to 70% heat with medium heat, pour in the egg liquid and quickly wipe it with a spatula, and take it out for use after the egg liquid is completely solidified.
8. Heat the remaining oil in the pot to 60% heat with strong fire, add leeks, dried eels and dried shrimps to stir fry, add rice flour to stir fry, and add Shaoxing rice wine, soy sauce and white sugar to stir fry evenly.
9. Put the leek segments and mung bean sprouts into the pot and mix well. Add the eggs and mix well again. Add salt and stir well before taking out the pot.