[mother Komori Recipe] Color, Fragrance, and Fat-reducing Meal-colorful Fresh Vegetable Shrimp Cakes

[mother Komori Recipe] Color, Fragrance, and Fat-reducing Meal-colorful Fresh Vegetable Shrimp Cakes

1. First, prepare the materials we need. The color is already very rich just by looking at it, hehe~

2. Prepare carrots and cucumber shreds.

3. When I started frying the shrimps, I chose healthy olive oil.

4. Listening to the sizzling sound of the small shrimps in the pan, the hot oil slowly brings out the aroma, and it will take about 3 minutes to fry.

5. Sprinkle a little black pepper to taste.

6. Beat the eggs into a bowl and mix well.

7. Began to deal with the "coat"-fried egg skin. Remember to heat the pan first.

8. Fry egg crusts over low fire. If it is turned on a great fire all at once, the egg skin will scorch soon. Fry until the egg skin is just solidified.

9. After the egg crust is fried, spread the ingredients. If you are afraid that the egg crust will burn when you continue to fry during this step, you can turn off the heat first.

10. Since both carrot shreds and cucumber shreds can be eaten raw, I added them directly. If you have a friend who is not used to eating like this, you can blanch shredded carrots and cucumber shreds in advance.

11. Spread the fragrant shrimp on top, the color now looks much richer.

12. The ingredients only need to be covered with half of the egg skin, because the other half must be covered with the ingredients and fried for a while.

13. The egg skin is very fragile, so you should be gentle when you operate it.

14. After covering the egg skins, fry for 1-2 minutes, and the compacted ingredients can be out of the pan.

15. Cut the quiche into pieces and serve on a plate. (I added some fresh strawberries and cooked broccoli to accompany the plate, it looks more beautiful and greasy, and tastes exquisite western food~) Sprinkle with a little black pepper to taste and freshen up. You can also add a little tomato sauce to accompany the meal. It looks good, delicious and nutritious. It's so easy to complete. Come and try it now.

Tips:

1. To judge whether the egg skin is solidified, you can use this small method: pick up the pot and shake it, the egg liquid does not move, indicating that it has solidified.
2. Some friends may think whether you can add some water to the egg liquid before frying the egg skin, so that the effect will be more tender and smooth. But Sen's mother advises not to add water, because adding water will cause the egg skin to break easily.
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If you don’t understand, you can add me to WeChat, I can share and teach.
WeChat: xiaosendemama1