Shrimp-covered eggs
By VicentaLakin
Nanchi Zhou Zhou has a famous phrase: "The early spring, the late autumn, the late autumn." Precipice is the best, after late autumn, the worst in the summer, with the words "precious and smelly." In addition, hepato-temperature hyperactivity in the spring affects spleen stomach digestion. More cuisine enhances the abdominal abdomen and improves liver function。
Recipe Recommendations
- leek 200 grams
- eggs of 2
- shrimp skin 20 grams
- oil appropriate amount
- salt 2/3 teaspoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for Shrimp-covered eggs
1
Main drawing。
2
The herring washes clean the water and cuts it to 4 cm. Eggs scattered. The shrimp skin is immersed in water for five minutes, then clean water is controlled。
3
The boiler is hot and hot, the egg is mixed, and then the lumps are ready for use。
4
It's hot and hot again, and it smells like shrimp。
5
It's made of cuisine。
6
When you get a little softer, you fall into an egg block。
7
Intended salt, evenly covered。