Colorful Shrimp Fried Rice
1.
Prepare all the ingredients
2.
Krill and shrimp are mixed with cooking wine and white pepper, then marinate for ten minutes
3.
Clean the shiitake mushrooms and cut them into small pieces. Peel off the skins of the carrots and cucumbers, cut them into small pieces with a knife, and cut the shallots into chopped green onions.
4.
Knock a soil egg into a bowl, add 1 teaspoon of fine salt, cooking wine, a little water and chopped green onion, and beat well. Put oil in the pan, heat it up, pour in the egg liquid, wait until most of the egg liquid is solidified, then stir fry with a spatula, shovel as much as possible, and then set aside.
5.
Add a spoonful of cooking oil to the pot. After the oil is hot, add the mushrooms and carrots and stir-fry for a while.
6.
Put the marinated Antarctic krill into the pot and continue to stir-fry evenly.
7.
Pour a little cooking wine along the side of the pot to remove some of the fishy smell of krill.
8.
Pour the leftover rice overnight into the pot, stir-fry for a while, stir-fry the rice and heat it up.
9.
Pour the scrambled eggs into the pot, mix the scrambled eggs with the rice and stir fry evenly.
10.
Add cucumber diced.
11.
Add a pinch of salt to taste
12.
Add chopped shallots and stir fry evenly
Tips:
When scrambled eggs, add a little water to the egg liquid to make the scrambled eggs more fluffy and tender
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