Fried Shrimp with Scallion and Egg
1.
Prepare the ingredients, thaw the red shrimp at room temperature
2.
Wash the red prawns and skewer them from the tail with bamboo skewers
3.
Put the red shrimp in 80 degree water, cover and simmer for 5 minutes, without opening the fire
4.
Fish out the red shrimp
5.
Red shrimp head, peeled, leaving the skin on the tail, soak the water with kitchen paper
6.
Beat 2 eggs, add salt and chopped green onions, stir well
7.
The WOLL wok is heated on a low heat until it is warm, and a little oil is added to moisten the pan.
8.
Put a spoonful of egg mixture into the pot and pull it into a strip, not a circle
9.
Put shrimp on one end of the omelet, with the shrimp tail exposed, roll it up with the help of a spatula
10.
Rolled omelet shrimp, roll up and serve, fry all the prawns at once, no need to put oil in the omelet later, WOLL itself is a non-stick pan, and the non-stick effect is particularly good
11.
Put the fried shrimps back into the pan again, fry them until they are golden on 2 sides, then start the pan, and then emphasize that no oil is put in the pan
12.
The fried shrimp is cut in the middle and served on a plate
Tips:
Only use salt for seasoning to keep the original flavor of the red shrimp,
Braised shrimp with hot water, the meat of the shrimp is fresh and tender.
Use very little oil to fry the omelet. Remember: cut the omelet into long strips;
Remember to use non-stick pan~WOLL
