Shrimp slippery eggs are nutritious. Shrimp slippery eggs are a traditional famous dish, belonging to Cantonese cuisine. The main raw materials are eggs and shrimps. The ingredients are very simple, which is always available in ordinary families. Soft scrambled eggs with crisp shrimps are very delicious, and the technology is frying. Fresh shrimps are cut from the back and the mud intestines are removed. Add a little salt and starch to the peeled shrimp, grab it evenly to remove mucus, wash it and dry it with kitchen paper. Grab the fresh shrimp with 1 egg white, starch, salt and cooking wine, and put it in the refrigerator for later use. Blanching broccoli is too cold. Add salt to 3 eggs and beat well. Remove the oil pan, slide the shrimps, change color and pour in the egg liquid. Add broccoli when the egg mixture is almost solidified, add a little salt and stir well.
After washing, the shrimps should be drained of water. If the water is not drained, it will not adhere to the marinade when pickling. The shrimps must be marinated with egg white and corn starch to form a protective film on the surface of the shrimps. When frying, the shrimps should be scalded before frying. If they are directly fried with eggs, because the eggs are easier to cook, the shrimps will be cooked and the eggs will be old. Adding water starch to the egg liquid will make the eggs taste smoother and tender, and all the ingredients will be seasoned in advance.
The general practice of sliding eggs with shrimps 1. Mix shrimps with a little salt and put them evenly for 5 minutes, then wash the salt off (you can wash the mucus on the surface with salt first, so that the fried shrimps will be crisp and delicious); Use kitchen paper to soak up the water in shrimps. If the water is not soaked up, it is not easy to attach the marinade when pickling. After the dried shrimps are mixed with salt, cooking wine and egg whites, add corn starch and marinate for a while. Beat the eggs, add seasoning (salt 1/2 tsp, a little white pepper) and mix well. Cut the shallots into chopped green onions, and stir the water starch evenly. Boil a pot of boiling water, put the marinated shrimps into the pot, and blanch them until they are cooked for seven minutes (about 30 seconds). Put the scalded shrimps into the egg mixture, add chopped green onion and water starch and mix well. Take the oil pan and put in 2 tablespoons of oil. When the oil is hot, pour in the egg juice mixed with shrimps. Don't turn it over at first. When you feel the solidification around the egg liquid, use a spatula to quickly circle the eggs and disperse them. When most of the egg liquid is solidified, immediately turn off the heat and put it on the plate to prevent the eggs from being too cooked and not smooth enough.
Practice 2, wash and peel the fresh shrimp, and pick out the shrimp line from the second and third sections of the back with a toothpick; Add raw flour, salt, pepper, egg white and Jiang Mo, and mix well to make it starched and tasty; Boil a pot of boiling water, put in the flavored shrimps, and take them out immediately after discoloration; Prepare water starch according to one spoonful of starch and two spoonfuls of water, and then prepare other raw materials; First, add the right amount of salt and pepper to the eggs, then add the chopped shallots and water starch and stir well; Heat the pot, add oil and then turn the pot, so that the hot oil is evenly spread on the inner surface of the pot, and then add the egg liquid; After the edge of the egg liquid begins to solidify gradually, gently push the egg liquid to the center with a wooden shovel; Continue to repeat this action until the eggs and shrimps are slowly baked in the center of the pot until they are eight or nine ripe, and then turn off the heat; Use the waste heat to make the egg liquid completely cooked and then put it into the plate.
The Origin of Shrimp Slippery Eggs Shrimp with Slippery Eggs is a simple and classic dish in Cantonese cuisine. Materials and seasonings are very common and are always available in the family.
In Japanese China cuisine, Tenshindon is one of them? Famous dishes? . It's like another version of rice wrapped in eggs: spread crab meat and eggs into an omelet, cover it with rice, and then pour a thick layer of sauce.
Although it is named after Tianjin, there is no such food in Tianjin, China. If you really want to find a relative for this dish in China food, Guangdong fried shrimps with slippery eggs seems to be a closer option. About the origin of this dish, it is widely said that it was created by the third generation of shopkeepers in Laixuan after the end of World War II, forced by food shortage. It is said that it is called Tenshindon because it uses the rice from Tianjin Station.