Classic egg corner
By MaudConroy
Recently, I often dream of my mother. The three of us love to remove the old word Lao Ma Zi. When we call it affectionately, we think of the meat stuffed egg horns she used to make when we were children. I was so anxious that I had no time to defrost the meat, so I used shrimp instead. I just happened to have a mini non-stick pan. The diameter is about five inches, just enough to make an egg corner. It is so convenient. I miss Mom. Mom also wants me to eat well in the sky and cook more beautiful dishes. I wonder if she can see me writing this post?
Recipe Recommendations
- egg 3 only
- shrimp appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Classic egg corner
1
First flood the shrimps with refined salt, cooking wine, corn flour, and pepper noodles in advance.
2
Beat the eggs, add a little salt, and stir well.
3
Cut the green onions into small pieces.
4
Prepare the mini saucepan and rub a thin layer of oil on the bottom of the pot.
5
Don't use too high heat in the pan, pour in more than one or two tablespoons of egg liquid, turn the pan to spread the egg liquid evenly on the bottom of the pan, add shrimp and chopped green onions, and put the ingredients aside as much as possible. If you like meat, you can use two or three shrimp.
6
Use chopsticks to help the small spatula fold the unstuffed side to the opposite side to form a semicircle. Then use the spatula to hold the joint for a few to ten seconds to consolidate it. If the joint does not stick when folding, add a few drops of egg liquid to the side. Just stick it, and then turn it over and fry it slightly.
7
This is the finished product.