Shrimp thick egg fever
By VicentaLakin
Recipe Recommendations
- eggs of 3
- milk 90 grams
- Muyu flower appropriate amount
- laver appropriate amount
- dried shrimp appropriate amount
- teryaki 1 scoop
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Shrimp thick egg fever
1
(b) Add dried shrimp to an appropriate amount of water bubble for a short period of time, so that the smelted shrimp can be cut to the ground
2
Three eggs and milk
3
Add a spoon of gravy and proper salt
4
(a) Back-up when dispersed
5
(b) Heated the pot and oiled it on the bottom
6
with spoons and a proper amount of egg fluid
7
Shake the pot so that the egg fluid is evenly laid on the bottom
8
(a) When the egg fluid is fixed, the skin of the egg is folded with chopsticks, stacked at the end of the container, with some shrimp on it
9
Brush oil at the bottom of the pan, and be aware that the base of the omelet should also be painted with oil
10
(b) Rewinding an appropriate amount of egg fluid, and using chopsticks to provoke the first done egg roll at the bottom, and also to allow the egg fluid to flow into it
11
And folded egg skins with chopsticks on the last egg roll, two or three times
12
(b) Placing the egg rolls on sushi bamboo curtains in a stereotyped form
13
Cut off the sides and split them into two segments
14
(a) Seams in the middle
15
Put it in the plate with a bit of woody flowers on it。