Onion shrimp

By VicentaLakin

Onion shrimp
Remember, when I was a kid, I did egg horns, tumbled, half-rounded, symbolizing our purses, purses swollen, and sometimes pork, and sometimes fish, and when I was worried about the old foods made by the machine, it was fresh, when I was cooking, and I learned it, and it wasn't very expensive and highly technical, it was just an egg horn. Now that the economy's ready, you can cook it, but Mom can't eat it, and she dreamt last night about Mom and Dad

Recipe Recommendations

  • eggs 2 only
  • shrimp meat
  • chives 1-2 trees
  • salt appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount
  • corn starch appropriate amount
  • vegetable oil appropriate amount

Steps for Onion shrimp

  • Make Onion shrimp step 0
    1
    Shrimp skinning, picking out shrimp money, cutting into grains and onions into particles
  • Make Onion shrimp step 1
    2
    Don't chop it with a knife, pull it on the side, and crush the shrimp grain into mud
  • Make Onion shrimp step 2
    3
    (b) Placing shrimp glue in large bowls, with onions, with salt two-thirds spoons, pepper one-quarter spoons, wine one spoon and corn starch one spoons
  • Make Onion shrimp step 3
    4
    (a) Shrimp slurry in one direction, which is called shrimp glue
  • Make Onion shrimp step 4
    5
    Break the eggs, evenly
  • Make Onion shrimp step 5
    6
    And a mini-cook shall be placed on the furnace, and a thin layer of oil shall be cast, and the fire shall be slow
  • Make Onion shrimp step 6
    7
    (i) Placing the egg fluid equally on the pot, evenly and not too thick
  • Make Onion shrimp step 7
    8
    Put shrimp on the side of the egg, not too much, and make the wraps fit enough
  • Make Onion shrimp step 8
    9
    The side without shrimp glue can be turned over with chopsticks or pot shovels, which, if it is not able to stick, can be helped with two or three drops of egg fluid, with a light turn of the corner, and can be used for food。

    • Onion shrimp Make Tips

    1. For convenience, the meat does not need to be pre-cooked. I used shrimp because it cooks easily; fish is also easy to cook. However, if you choose pork to make fried egg pockets, it is difficult to ensure it is fully cooked. If you fry until the pork is completely cooked, the egg wrapper becomes overcooked and tough. Therefore, it is common to stir-fry the pork (with seasonings) first before placing it inside the egg pocket; pork must be thoroughly cooked before eating. 2. When making shrimp paste, first cut the shrimp into small pieces, then crush them with the flat side of the knife. Do not mince them with the blade. Mincing destroys the meat fibers, and the resulting paste will not be as firm. 3. Adding an appropriate amount of scallions to the shrimp paste can eliminate the fishy smell and make the filling more fragrant. 4. If you do not have a mini pan at home, you can use a regular wok directly. Do not use too high heat. The interval between pouring the egg mixture and adding the meat cannot be too long, otherwise the surface of the egg mixture will set. After putting in the meat, the side without meat will not stick when folded over.

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