Gold-sand corn shrimp

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Prepare raw materials

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(b) Cooking water, adding a suitable amount of salt, down to the corn grains and then extracting them

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(b) Hot oil, which enters the arctic shrimp sodium when it reaches the age of seven or eight

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Crushing salted egg yolk with a spoon

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So all three basic ingredients are pretreated

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Leave a little oil in the pot and fall into the salty yogurt

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Added to the watered corn and fried Arctic shrimp

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(b) Scrambling evenly so that salty yolk is evenly covered in corn and polar shrimp surfaces

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1. It is best to choose sweet corn as it has a slightly sweet taste; canned corn is also acceptable; however, both need to be blanched—remember to add some salt, which removes the astringency of the corn and enhances its sweetness; 2. Arctic shrimp are wild deep-sea shrimp and pollution-free, so they do not require special handling; if using farmed shrimp, it is best to remove the digestive tract; when frying the shrimp, the oil temperature should be slightly higher so they cook quickly and absorb less oil; 3. For the salted egg yolks, I use cooked salted eggs, removing the shell and egg white to take out the yolk; if you buy raw salted egg yolks, you need to steam them; before stir-frying, crush them into a paste with a spoon; 4. Use a small amount of shrimp oil to stir-fry the salted egg yolk paste first; once mixed evenly, add the prepared corn kernels and Arctic shrimp and stir-fry until the salted egg yolk paste evenly coats their surfaces.