Baked shrimp with egg yolk

Baked shrimp with egg yolk

Introduction:

"In the vegetable market, when the prawns were bought fresh, it happened that there were salted duck eggs marinated by my mother in the refrigerator, so I decided to make the prawns baked with egg yolk. The red salted egg yolk makes people have a great appetite before it is stir fried. Then the fried egg yolk sand is baked on the fried shrimp after it is oiled. The whole room is full of fragrant smell, which makes people salivate continuously. Mr. Zhang also gave awesome efforts to solve a big deal by himself, and proved that the dish was delicious with practical action.

Production steps:

Step 1: wash the prawns in clean water and drain.

Step 2: separate the yolk from salted duck eggs with an egg white separator.

Step 3: pour 2 / 3 full camellia oil into the pot, heat the oil over high heat to 80%.

Step 4: pour in the dried prawns

Step 5: fry for 30s and then take out

Step 6: turn on the fire again and reheat the oil to 80% heat

Step 7: deep fry the prawns for 1 minute and take them out

Step 8: leave the bottom oil in the pot, add the salted egg yolk, stir fry the egg yolk over low heat and start to sand

Step 9: put in the chopped scallion and ginger, stir fry until the egg yolk becomes golden, add a little salt, and then pour in the fried prawns

Step 10: stir fry until each shrimp is evenly wrapped with egg yolk

Materials required:

Skin shrimp: one jin

Salted egg yolk: 3

Salt: right amount

Scallion: right amount

Ginger: right amount

Note: 1, fried shrimp skin must try to drain water, so as to avoid hot oil splashing when frying. 2. The firepower of the stove at home is not enough, so deep fry the prawns once more, so that they can be crisp and tender, and the taste of prawns can be fully preserved. 3. When frying salted egg yolk, use low fire, high fire can easily paste the yolk. 4. The salted egg yolk is already salty, so you hardly need to put salt in this dish.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh