Shrimp fillet with Scallion

Shrimp fillet with Scallion

Introduction:

"I remember when I was a child, my mother would make some egg horns for the new year. They were yellow and semicircular, which symbolized the swelling of our purse and purse. Sometimes the stuffing was pork, sometimes fish, and I was worried about making new year's dishes. It's still fresh to this day. At that time, my mother cooked, and I learned how to make this dish. It's not expensive or high-tech, just a purse Egg corner, full of mother's love. Now that the economic conditions are good, we can make this dish from time to time, but mom can't eat any more. Last night, I dreamt about mom and dad. I don't know how they are doing on it? "

Production steps:

Step 1: shell the shrimp, pick out the shrimp money, and cut them into small pieces;

Step 2: don't chop with a knife, use a knife to press and pull apart, and press the shrimp into mud;

Step 3: put shrimp glue in a large bowl, put onion, 2 / 3 tsp salt, 1 / 4 tsp pepper, 1 tsp cooking wine and 1 tsp corn starch;

Step 4: stir in one direction until the shrimp is sticky. Cantonese call it shrimp glue;

Step 5: beat the eggs evenly;

Step 6: put a mini pot on the stove, spread a thin layer of oil, and turn on the heat slowly;

Step 7: put the egg liquid evenly on the pot, evenly, not too thick;

Step 8: put shrimp meat on one side of the egg, not too much, so that the foreskin has enough space to cover it;

Step 9: turn over the side without shrimp glue with chopsticks or spatula. If you are worried that it won't stick, drop two or three drops of egg liquid to help stick to the mouth. Gently turn over the corner of the egg and fry it on both sides until it's golden.

Materials required:

Eggs: 2

Shrimp meat: About 75g

Chives: 1-2

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Corn starch: right amount

Proper amount: vegetable oil

Note: first, for convenience, the meat does not need to be fried in advance, but shrimp is used, because shrimp is easy to be cooked, and fish is also easy to be cooked. However, if the pork is fried into the egg corner, it is difficult to ensure that it is fully cooked. If the meat is fully cooked, the egg skin will be too old and hard. Therefore, most of the time, the pork (or with ingredients) will be fried first, and then put into the egg corner, and the pork is a must It can be eaten only when it is well cooked; 2. When making shrimp glue, first cut the shrimp grains, and then roll them with a knife. Don't chop them with a knife. If you chop them with a knife, it will destroy the fiber of the meat, and the glue won't be very good; 3. Put an appropriate amount of green onion in the shrimp glue, which can chop off the fishy smell of shrimp and make the stuffing more fragrant; 4. If you don't have a mini pot at home, you can directly use the frying pan, the fire should not be too big, and the time for putting egg liquid and meat should not be too long Can be separated too long, otherwise the surface of the egg is cooked, put the meat, there will be no meat on the other side of the flip will not stick.

Production difficulty: Advanced

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh