Ingredients shrimp a package; dry red pepper; soy sauce; oyster sauce; red oil (chili oil); peppers; green onions, ginger and garlic; cooking wine Method

shrimp thawed at room temperature, intestines (some intestinal pumping shrimp should also be checked over)

Heat the pan and cool the oil, the oil into the fifty percent heat into the green onions, ginger and garlic popping aroma, and then into the dry red pepper, peppers, chili oil!

Then pour in the shrimp, dripping with cooking wine, soy sauce, oyster sauce.

Stir fry until the shrimp change color and put a little salt, chicken out of the pan. Stir well

Place two tablespoons of oil in a pan and heat over medium-low heat. Pour in some of the egg mixture, as much as will fill the bottom of the pan

While the egg mixture is still wet, use a spatula and chopsticks to help roll the omelette up and put it to one side of the pan

Pour more egg mixture in the empty part of the pan

When the egg mixture is half-consolidated, immediately roll the omelette up over the top of the pan. Repeat the above steps until all the egg mixture is used up, and roll up into a thick egg yaki. Turn off the heat and leave it in the pan for a while to set. Then take out with a knife and cut into sections on a plate

Steamed loofah shrimp

Ingredients Live shrimp 200g; loofah half of about; green onion and garlic moderate Directions

Loofah peeled, cut horizontally into small segments, spread in the dish.

Fresh shrimp washed, peeled shells, shrimp head, garlic cloves cut into paste, moderate amount of lay on the loofah segment.

Mix vegetable oil, soy sauce, salt appropriate amount, pour on the shrimp. Finally, you can add a little green onion decoration.

Steam under water for 5~6 minutes