Soft fry an egg tenderly to deserve to go up ringing shelled fresh shrimps, very delicate ~~
★ cookbook just shares him to make the process of cate, not be only standard.
Dish of a hunderd schools has taste of a hunderd schools, the be fond of of everybody is different, please great include
With makings
| 200g | |
| 4 | |
| 2 | |
| 3 big spoon | |
| 1/2 small spoon | |
| 1 small spoon | |
| 1 big spoon | |
| 1 small spoon | |
| A few |
The practice of slippery egg shelled fresh shrimps
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Shelled fresh shrimps mixes to place 5 minutes equably with a few salt, next saline scour off (catch first with salt it is OK to be washed the mucus of scour off surface, fry the shelled fresh shrimps that come out to just be met so ringing and delicious) ; With the kitchen shelled fresh shrimps of blot of portion of paper general water, if do not have blot water portion, souse when adhere to not easily bloat makings
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Wiped shelled fresh shrimps adds salt, cooking wine, albumen after mix is even, issue corn starch to mix again divide evenly souse is a short while
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Egg break up joins flavoring (a few of saline 1/2 small spoon, white pepper) mix even, sweet green cuts chopped green onion, water starch agitate gets ready equably; Burn one boiler to roll water, will bloat the shelled fresh shrimps that has mixed enters boiler, slightly quick-boil is very hot to 7 minutes ripe (about 30 seconds) , reserve
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Put the shrimp meat that has ironed into egg fluid, join starch of chopped green onion, water to mix even
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Have oily pot, put oil of 2 big spoon, after oil burns heat, pour the egg juice of mixture shelled fresh shrimps, do not flip through at the beginning, the feeling begins all round egg fluid caky delimit with respect to the shovel that use boiler group group fries the egg quickly medicinal powder, wait for major egg fluid the Guan Huocheng on one caky horse dish, those who avoid an egg to fry is too ripe slip not quite tender
Small stick person
2, shelled fresh shrimps must add souse of rice starch of albumen, jade to just can be in appearance of shelled fresh shrimps forms diaphragm, when frying, won't pass old
3, shelled fresh shrimps should have been ironed first fry again, if be fried together with the egg directly, because the egg is easier ripe, shrimp roe is fried ripe, the egg often also was dropped
4, the mouthfeel that water starch joins to be able to let an egg in egg fluid is more slippery tender
5, all feeding material has flavorred to fall into boiler to mix together again beforehand fry, can retain of shrimp and egg fresh and tender with slippery mouth