Slicky shrimp rice
By VicentaLakin
Half an onion, one bowl of white rice, two eggs, three shrimps. I'll make my own daily food
Recipe Recommendations
Steps for Slicky shrimp rice
1
Shrimp to the shell, to the tails, to the dry water. Prevention of the contraction of shrimp at full maturity operation I: a smooth slash of 5-6 blades on the side of the stomach。
2
Shrimp tail cut off a few millimeters。
3
Squeeze the shrimp tail and clean up the water. This way, the oil is not splattered and burns are minimized。
4
Prevent shrimp from convulsing in two at full maturity: the shrimp back, press it from the beginning to the end, and you hear and feel the sound of the shrimp's sprawl。
5
Number one, flour。
6
Second, egg fluid. Here's an egg。
7
Third, the bakery is thicker than possible, and more sauce can be absorbed when it's cooked with onion juice。
8
Just blow the shell to gold. Actually, my bakery is so tight that it doesn't fall off。
9
And friends who like soaky are ready to eat, and remember to squeeze your favorite salad sauce, ketchup, and follow the sauce... and those who like soft, soft shrimp, chubby sauce, please continue the next step。
10
One quarter of the onions cut fine, added water, soy sauce, odor, wine, 3:1:1. I didn't add a bit of salt。
11
Cooked soup juice into a small pan and put it in a fried shrimp. Pumping an egg in the egg fluid of the shrimp just now and mixing it up so that it can be distinguished。
12
In the middle of the fire, the egg fluid is slowly poured into the small pot, boiled for a minute, until the onion juice is largely absorbed by the egg juice and shrimp, and the finished product is carefully prepared for rice。
13
It's over。Slicky shrimp rice Make Tips
This time, reminds me of the best photo shoot time for shrimps: one, after the shrimp is blown up, step 9 takes out a few squeezing salad/tomato sauces, shatters seaweeds and sets of plates. When the shrimp is juiced, the egg fluid is gradually condensed, step 12, and the onions are taken. When the shrimp is fully boiled and laid on rice, the movement of the "pare" affects the overall shape by shaking. It's a time when eggs, shrimp, onions, though a sticky whole, come out very easily, and I've got the biggest fried shovel, but it's kind of loose (step 13, short of an egg fluid on the lower right), and you've got to figure out what to do to keep the prototype。