Frozen shrimps are thawed in twos and four eggs.
Beat eggs: Beat eggs into a bowl, add salt, sugar Jamlom, monosodium glutamate Jamlom and pepper Jamlom.
Just break the egg yolk with chopsticks, and don't foam it.
Boil the oil in a hot pan twice, pour it out for the first time, and leave it in the pan for about one or two times. Add shrimps and stir-fry until it turns red, smooth the bottom of the pan, circle the egg paste into the pan (in case of fire), throw it into the pan and stir it quickly, turn off the fire before the egg paste is completely solidified, and stir it again by using the remaining temperature of the pan. Salt and pepper Shajian fish Shajian fish wash dried water, add a small amount of salt, marinate with pepper for 5 minutes, add beaten egg yolk, sprinkle with cornmeal, fish well, put in a hot oil wok, fry until golden brown, take out the oil, leave a small amount of oil in the wok, add chopped red pepper, salt and garlic, add Shajian fish and seasoning powder, turn well and serve on a plate. Sauté ed shrimps with scallion, cut into chopped green onion, and soak the shrimps in water until soft. Put the rice noodles in boiling water until soft, rinse them with cold water, then put them in boiling water and boil them, then take them out and drain them. Heat wok for oil, add chopped green onion, stir-fry the onion until it turns black, then turn off the shrimp and salt, stir-fry for 1 min, pour in rice noodles and mix them evenly with chopsticks, and serve. Dig out the blue part of the soup melon with a skinning knife. After the water is softened by adding salt, rinse it with water and drain it. Put the fish green pill 15 in a hot wok, add ginger slices, garlic slices and salt until fragrant. Stir-fry the fish green pill for a few times, pour in (Shi Yunsheng) clear chicken soup, boil it, and fish it out. Seafood soaked in rice, cook hard rice (less water), break it up and put it in a soup bowl for later use. Heat wok, add oil, stir-fry ginger slices and fresh Bai Bei for a few times, boil water and bring to a boil, take out shells, add shrimps, fresh squid pieces, crab slices and small pieces of rock sugar, boil and bring salt to taste, and add celery and pepper to the rice.
The old duck stewed with melon and barley is a famous old fire soup in summer in Guangzhou. It has the functions of relieving summer heat, clearing away heat and removing dampness. Half a duck is peeled and chopped into large pieces and half a catty of lean meat, boiled in boiling water, washed and frozen for later use. 0/.5kg of wax gourd/kloc-with skin attached (skin must be attached). Wash and cut into large pieces, Coicis Semen, Zhaozhao Fructus, lentils, candied dates and rock sugar. Heat wok, add oil, ginger slices and salt, add duck and lean meat to wok, and stir-fry until the meat is slightly burnt. Add boiling water with strong fire. Change it to medium-small fire pot 1 hour, open the lid, add the cut wax gourd with skin, boil it with strong fire, turn it to medium-small fire pot 1 hour, then change it to strong fire pot 15 minutes, and season with salt.