Egg Shrimp
1.
Mix the shrimps with a little salt and let them stand for 5 minutes, and then wash off the salt (scratch and wash with salt to wash off the mucus on the surface, so that the fried shrimps will be crisp and delicious); use kitchen paper to absorb the water Shrimp, if the water is not absorbed, the marinade is not easy to adhere to when marinating
2.
Add salt, cooking wine, and egg whites to the dried shrimp, mix well, then add cornstarch, mix well and marinate for a while
3.
Beat the eggs and add seasonings (1/2 teaspoon of salt, a little white pepper) and mix well. Cut the chives into chopped green onions, stir evenly with water starch and prepare; Boil a pot of boiling water, add the marinated shrimps to the pot, slightly Blanch until half cooked (about 30 seconds), set aside
4.
Put the scalded shrimp into the egg mixture, add chopped green onion and water starch and mix well
5.
Pick up the oil pan, add 2 tablespoons of oil, after the oil is heated, pour the mixed shrimp egg juice, don't turn it at first, feel the egg liquid starts to solidify, use a spatula to quickly scramble the eggs in a circle, etc. As soon as most of the egg liquid has solidified, turn off the heat and serve it immediately to avoid the scrambled eggs being too cooked and not tender
Tips:
1. Shrimp should absorb the water after washing. If it does not absorb the water, it will not adhere to the marinade when marinating.
2. The shrimp must be marinated with protein and corn starch to form a protective film on the surface of the shrimp, and it will not be too old when fried
3. Shrimp should be blanched first and then fried. If it is directly fried with egg, because the egg is easier to cook, the shrimp will be cooked and the egg will be old.
4. Adding water starch to the egg liquid will make the egg taste more smooth and tender
5. All the ingredients are seasoned in advance and then poured into the pot and stir-fried together to preserve the freshness and smoothness of the shrimp and egg
