Marathon seafood eggs
By VicentaLakin
The key sauce of today's Mara Seafood is one of the many spices I've added to make only one dish. Last summer, after eating a lot of garlic and pepper sauce and thinking about my favorite Marla restaurant, I couldn't wait to get a Mara sauce, which was hard to buy, and I did it once on the Fourth of July when HK bought it. If it hadn't been for a lot of food coming back from my mother's house on New Year's Day, I'd have cleaned up the fridge, and the mara sauce would have stayed in my fridge until it expired. Now that we've found it, we can't waste it, we've found a lot of things on the Internet, we're interested in what Chrissy's sister wrote on her blog: "Malalalian seafood fried eggs" and the mother-in-law brought in fresh squid and shrimp。
Recipe Recommendations
Steps for Marathon seafood eggs
1
(a) The ginger shall be cut into a ginger and the onion shall be purified into flowers, white and green
2
(a) Scratch the squid
3
Shrimp head, shell, shrimp line
4
The eggs are knocked into the bowl and the egg fluids are smoothed
5
(a) The water is boiled in the pot, and when the water is boiled, the squid, the shrimp, and some of the ginger
6
One minute for the squid and shrimp to extract the dry water
7
(b) Hot frying pans, with appropriate quantities of oil, with the remaining ginger, onions, and aroma
8
Put squid and shrimp in the frying pan
9
(b) Equalize the fire and transfer a few sugars
10
Pour egg fluid into a frying pan
11
(a) Flame of small fires to the condensation of eggs
12
Scrambling greens, a little fire。Marathon seafood eggs Make Tips
1. The Mala sauce is quite salty, so I didn't add any salt to suit my taste.
2. If it's not flavorful enough, add some fish sauce (as Chrissy taught me), or you can add some salt when whisking the eggs.