Seafood Omelet

Seafood Omelet

Introduction:

"It's seafood. In fact, it's frying the aquatic products in the refrigerator together with the eggs. It's not bad. It's fragrant."

Production steps:

Step 1: cut the meat into pieces, dice the shrimps and shellfish, add 1 / 3 tsp salt, 1 / 2 tsp pepper, 1 / 8 tsp sugar and 1 tbsp brandy, mix well, and let stand for about 15 minutes;

Step 2: cut the scallion into sections obliquely;

Step 3: add 1 / 4 teaspoon salt to the egg and beat evenly;

Step 4: pour the marinated shrimp, crab, shellfish and scallion into the bowl filled with egg liquid, mix well;

Step 5: open a large pan, medium heat, add a little oil, shake the pan, let the oil evenly spread the bottom of the pan, when the pan is hot, pour in all the ingredients of the egg bowl;

Step 6: don't stir fry in a hurry, wait for the egg to solidify, and the meat inside is cooked;

Step 7: turn it over, instead of turning the whole piece over, you can use a shovel to cut it open and turn it over, and fry both sides of each omelet into golden bone color.

Materials required:

Eggs: 2

Crab Stick: 75g

Shrimp: 75g

Scallop meat: 50g

Chives: 2

Salt: 1 teaspoon

Pepper: 1 / 2 tsp

Brandy: 1 tbsp

Sugar: 1 / 8 teaspoon

Precautions: first, add a little strong wine when marinating seafood to remove the fishy smell and enhance the flavor; second, don't use too much fire when frying eggs. If the fire is too strong, the surface will be burnt and the meat inside will not be fully cooked.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh