1.
1. Shallots, chopped green onions
2. Shell the shrimp, open the back to remove the shrimp thread, add a little salt, half a teaspoon of starch
3. Half a spoonful of egg white, marinate for five minutes.
The egg white is taken from the three eggs in this recipe.
2.
1. Wash the soaked white fungus and tear off the small flowers, blanch it in a pot of boiling water for one minute, remove it and let it cool, drain the water for later use
2. Add half a spoon of cooking wine to the eggs and beat them up
3. Add the egg mixture to the drained white fungus and stir well
3.
1. In a flat-bottomed non-stick pan, sauté the shallots in a hot pan with cold oil over low heat
2. Put the shrimps in, stir-fry the shrimps on medium and low heat, and make them change color, about ninety minutes old, and serve them all for later use.
3. Put some oil in the pot, pour in the white fungus egg liquid and fry until it is 80% cooked, and some of it is not solidified
4.
1. Pour the shrimp and stir fry a few times
2. Add a teaspoon of salt and stir well.
Tips:Shrimp and egg frying time should be controlled properly, too long and easy to grow old.
