Shrimp eggs, fried storks
By VicentaLakin
The least to miss in the spring is the fresh, nutritionally low and thin coffee. The salt is used to clean shrimp (salt 2 grams, starch 5 grams) and pickle shrimp (salt with a little bit, oil with a little bit of oil) into the egg fluid (salt with a little bit of salt, salt 1 g, white pepper 1 g) into the dish 1 g
Recipe Recommendations
Steps for Shrimp eggs, fried storks
1
Food packs。
2
Shrimp picks out shrimp intestines and cuts deep in the back。
3
Slurry from salt and starch。
4
Clean up the asphalt。
5
Pickled shrimp: ginger chips, half a spoon of wine, 1 g of salt, 1 g of white pepper powder and 20 minutes of flat-champling。
6
The platinum is clean, the root skin is cut。
7
Root cut-rolling blade, head cutter。
8
Eggs go in the bowl, salt 1 gram, wine and half a spoon, and spare。
9
The boiler is boiled with fresh water, which is filled with a little salt and oil and pours into the water for one minute。
10
Too cold。
11
Dry water。
12
Hot pot oil, pouring into the egg fluid and frying a few times。
13
The boiler is hot, it's hot 40%, and the shrimp is glittering until it's ripe。
14
It's the same thing。
15
Taste: In pelican oil。
16
It's salinized。
17
Finally, the eggs fell down, and the fire was even。
18
Delicious finished。
19
The finished chart。
20
The finished chart。
21
The finished chart。Shrimp eggs, fried storks Make Tips
1. The treatment of prawns is heavy on scavenging, where salt and starch are used to extract the slime from the prawn and to remove the smell, a step that requires attention to the cleaning of the starch. 2. The skin of the aluminum shall be removed, otherwise the chewing shall affect the taste, the salt and oil shall be added to the water in the water, which shall be too cold to keep the aluminum green and the mouth clean. 3. A small amount of wine is added to the egg fluid to remove the egg scab, and the roasted egg is prepared for a high temperature. 4. Shrimp must not be too hot, and 40% of the oil is too hot to go into the argon. 5. All the food is self-absorbed, it is only stork oil and salt, it must not be too complex, and it takes the taste of the food。