Shrimp and Egg

Shrimp and Egg

1. Peel the shrimps and peel out the shrimps, cut on the back, and take out the shrimp threads, so that the shrimps are also beautiful after the opening. All the processed shrimps, soak the surface moisture with kitchen paper

2. Put the shrimp in a bowl, add the remaining half of the egg white, add pepper and 1g of salt, mix well, marinate for 10 minutes

3. Beat the eggs into a bowl and save half of the egg whites for later use. Add pepper, salt and rice wine to the egg mixture

4. Put flour and yeast powder in a bowl

5. Add a little water and make a thin paste

6. Pour the batter into the beaten egg

7. Stir thoroughly

8. Preheat the plate in the oven for a few minutes, and coat the surface with butter, so that the finished product will not stick to the plate and will be more fragrant

9. The marinated shrimps are quickly fried in a wok until they change color

10. Pour the egg mixture into the plate, and put the shrimps evenly

11. Preheat the oven at 120°C for 5 minutes, and bake the middle layer of the oven for 10 minutes.

12. Take it out and apply a layer of butter on the surface, so that the surface of the baked product will not be too dry, and it will be more fragrant

13. Adjust the oven temperature to 160 degrees and bake for another 5 minutes. The eggs in the oven swell very high. It will shrink when taken out

14. The grilled shrimps are full and the eggs are slightly shrunken, but the eggs are still very soft and the shrimps are very tender.

Tips:

I was afraid that my beautiful plate would be damaged and I used an old plate. In fact, almost all dishes can be baked in the oven, so don’t worry.