Shrimp milk and eggs

1

Preparation of food products: prawns wash their skins, pick out shrimp lines with toothpicks in the penultimate section, and wash them repeatedly。

2

The eggs are scattered and added to the milk, and the ratio of eggs to milk is 1:2, with full and even mixing。

3

The key step, filtering egg fluids, filtering the egg fluids, is the thinness and smoothness of the evaporation. Prepare the containers, put them in the treated shrimp, and filter the egg fluid directly into the containers. I filter them with a net filter that filters the soy milk, and the rest is foam and non-disturbed egg clears。

4

Today, the pot is used to try the firepower of the electric pottery, so that the pottery can be added to the appropriate amount of water, put on the shelf, and put the filtered egg fluid on the shelf。

5

It is usually best to cover the film, there is no film left in the house, and it is evaporated directly into the pot, and the fire opens for seven minutes. Feels like you're using a porcelain pan to heat up faster. The temperature can be reduced to 4 when burned。

6

Out of the pot. It's nice to have a little stench, a little taste, and the old people like it, and they don't need any more sauce。

1. Remember the key steps, which must be filtered with egg fluids, preferably covering the membrane to prevent water vapour drops and placing small holes on the membranes. The filtration of egg fluids allows for the evaporation of fine, smooth eggs and, if not, the use of kitchen paper to suck out foam and bubbles in the omelet. 2. The time of the steamed egg is appropriate depending on the length of 7-10 minutes of the egg fluid. Three, and the last, I usually add a little raw or very fresh sauce. I'd like to put a juice on the omelet with some personal foods like steamed fish oil and perfume。