Ingredients for Shrimp and Scrambled Eggs: Sea shrimp 12, native eggs 4, salt to taste, cooking wine[...]
Ingredients for Shrimp and Scrambled Eggs: Sea shrimp 12, native eggs 4, salt to taste, cooking wine 2 teaspoons, black pepper half teaspoon, egg white 1, cooking oil to taste, cornstarch 2 teaspoons, water 2 teaspoons, spring onions 1.
Steps for making Shrimp and Scrambled Eggs: Step 1: To be honest, I’m not good at identifying shrimp varieties. I’m not sure if these are tiger prawns or not. In any case, tiger prawns or shrimp bought from the market are suitable. Peel the sea shrimp, remove the black thread from the abdomen (since the shrimp are large, I cut them in half; if the shrimp you buy are not that large, you don’t need to cut them), add 1 teaspoon of cooking wine, half a teaspoon of black pepper, and a little salt, mix well, then add an egg white and mix until evenly coated.
Refrigerate for at least 20 minutes. Step 2: Mix water and cornstarch to make a water starch. Beat the native eggs with a manual whisk, then add a little salt, 1 teaspoon of cooking wine, and the previously mixed water starch. Whisk again several times; the more you whisk, the higher the fluffiness of the egg mixture when fried. Step 3: Heat the pan with oil, don’t be stingy with it, as less oil will result in a dry egg.
Stir-fry the shrimp until it changes color. Step 4: Pour in the egg mixture, quickly flip once the bottom sets, and toss the pan several times during cooking. The cooking time should be short, but ensure all the egg mixture sets (otherwise, it will have a fishy taste). It’s hard to explain the nuances here; the more you cook, the more you’ll get the feel for it! Sprinkle with chopped spring onions before serving, and eat while hot.
Step 5: Unlike Western cuisine, the essence of Chinese cooking requires exploration and research in practice, and the amount of seasonings varies greatly due to regional taste preferences. As I always say, practice makes perfect. Cooking Tips for Shrimp and Scrambled Eggs: 1. Use fresh tiger prawns or shrimp, not frozen ones, as they don’t have a good texture. 2. If the shrimp are not too large, you don’t need to cut them into pieces.
3. Whisk the egg mixture several times to effectively increase its fluffiness. 4. Adding starch is to make the final product smoother; there’s a big difference in texture with and without starch. 5. Use enough oil; not enough oil is not conducive to egg formation, and the finished egg will be dry. 6. Adding egg white to the shrimp is to form a membrane on the surface, which prevents water release when stir-frying the shrimp.
Try it and see. There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘home-cooked dishes’ to directly view my recipes!
