Ace Shrimp Thick Egg Braised

Ace Shrimp Thick Egg Braised

1. Break the egg, pour the egg white into the bowl, pour the egg yolk back and forth in the shell twice and then put it into the bowl, so that it is easy to separate the two.

2. There may be a small amount of egg white in the yolk, which can increase the toughness of the outer omelet. I personally think that the egg yolk and egg white should be separated. Those who find it troublesome can simply beat the whole egg into egg liquid, but there is no good-looking gradation.

3. Add a teaspoon of shrimp paste to the egg white.

4. Add a teaspoon of shrimp paste to the egg yolk.

5. Wash three green onions and cut them into any small pieces you like.

6. Add a handful of chopped green onion to the egg yolk and egg white.

7. I just added some black sesame seeds to the egg yolk. Personally, I feel that the black sesame seeds look too dazzling and unsightly under the white background wall of the egg white.

8. Add appropriate amount of salt to the egg white protein, because the shrimp paste itself has a certain salty taste, students who are not good at it can taste it with the tip of the tongue and then add the salt. Lest you suddenly become Superman.

9. Wipe the bottom of the pan without heating with a small piece of ginger: the purpose of this is to form a protective film on the bottom of the pan, which is a super effective method to prevent food from nailing the pan. Although the pan is a stainless steel 365+ series bought by IKEA, it is not a pot itself. ⚠️⚠️Note: You can turn off the heat when rubbing the ginger slices, and you should also push the sliced ginger away with your familiar hands. Don't burn this hand! !

10. Shake the olive oil in the pot a few times to let the olive oil fall all over the corners of the pot. Don't even let go of the edge of the pot. Place your palm on the top of the pot to sense the degree of heating of the pot, and when it is obvious that there is heat, it is the best time to put the egg liquid. There is no need to heat the pot until it smokes. Children's shoes without olive oil can of course use salad oil, corn oil...I use olive oil but it just happens to have it, and I think it’s healthier.

11. Pour in the prepared egg yolk liquid on high heat, and shake gently to the bottom of the pan. Fry slowly over low heat until the yolk is slightly solidified. When the yolk does not run away randomly, turn it over and continue frying.

12. On the egg yolk omelet, pour the egg whites and fry them slowly. You can also change to high fire for frying, so you should lift the pot away from the flame. If you don't want to eat glutinous eggs, of course you have to make them with sauce.

13. When the egg whites have solidified a little, the egg rolls can be rolled up. Don't worry about the egg whites being unripe, because there will be opportunities for the egg yolks and egg whites to develop feelings. ⚠️⚠️You can use the spatula, chopsticks and other auxiliary props to roll up the egg rolls. Be careful not to burn your hands. Journeyman, you are free! ~(///▽///)

14. After the egg roll is rolled, Kuoyi will continue to fry the egg roll back and forth, left and right, back and forth with low heat. The sauce purple is used to shape and increase the beauty, and the other is to make the unripe egg rolls solidify and become ripe. Of course, there are a hundred ways to cook the egg whites, for example: "Ding" in the microwave oven. In fact, cooking also requires brainstorming.

Tips:

1. If you don't like green onion, you can put your favorite seasoning, and seaweed is also a good choice. 2. The egg white and egg yolk separated egg rolls have layers to look better, and the children's boots that are troublesome are free. 3. Rub the ginger slices and heat the pan again, the omelette is well formed and not nailed to the pan, and the baby is free when the pan is good. 4. IKEA stainless steel 365 series pots are cheap and easy to use.