Low powder 100g

Water100g

80 grams of cream

Yeast 3 g

Starch 15g

Some white shrimp (according to size)

Porphyra powder or fish floss.

Some ketchup and salad dressing

A little salt

A little black pepper

How to pull eggs with cream shrimp (oven version)

Because the original baking powder was replaced by yeast (my mother said baking powder was best not to be used, but I didn't understand the specific reasons, but I heard my mother say it was absolutely correct), so I mixed and melted yeast, water and cream earlier, then added low powder (sieving), starch and other powders, fully stirred with a manual eggbeater and put them aside for use, and prepared a small spoon.

Wash and peel the white shrimp, pick the shrimp line and pay attention to the tail, mainly for the sake of looking good. Because my shrimp is very big, I cut one into two pieces from the shrimp waist and marinate it with salt and black pepper for later use.

Quail eggs are ready.

Grease the bottom of the baking tray.

Use a small spoon to put the batter, one and a half minutes is enough, too much is easy to overflow and not easy to bake. Don't worry about accidentally rubbing on the edge, it's all the same after baking!

Put shrimp

Put eggs, quail egg skin is easy to fall in, so be careful!

After the oven is preheated for 5 minutes, it takes about 15 minutes for the upper and lower floors 190 degrees (depending on your oven temper). After baking, cool and demould!

The ingredients are ready. Tomato sauce, without additives, is small and expensive. It is made of salad dressing. You can refer to Junzhi's formula. This is very simple and healthy. Most of the products sold outside are genetically modified, so it is best not to use them.

Spread salad sauce or ketchup first, then sprinkle with seaweed. Eat after eating!