Wash the shrimp, cut the shrimp gun and shrimp feet with scissors
Put a little oil in the pot and heat it, pour the river prawn into the pot and stir fry.
Add a little salt to taste, then slowly use the small fire to pass the river shrimp through, the transparent river prawn is very dry and very fragrant, you can do more in one place in the crisper, save it in the refrigerator, you can save it for a week or so, cook Soup can add a few fresh, or fried winter melon tofu is very delicious, this is an essential food reserve for the house
Prepare eggs and leeks to wash
Eggs are beaten into deep-mouth bowls, salt, starch and water are added. In fact, it is better to mix water and starch into water starch. But for more intuitive, I will add starch, and starch does not need too much. To play a better role in coagulation, remember that if you add dry starch, you must stir it carefully until the small particles in the egg liquid disappear completely.
Cut the leeks into thin sections and add to the egg mixture.
Take a pan and brush a thin layer of oil. Don't brush too much, just a thin layer.
Pour the egg mixture evenly into the pot and turn the pan to make the egg liquid turn into a round shape. At this time, you can turn it into a small fire and arrange the fried river prawn neatly and evenly on the surface of the egg liquid.
An important step has come, the fire has been turned into a small fire, in order to make the quiche ripe at the same time, then cover it with a lid and keep it for 2 minutes.
You can open the lid when you see the initial formation of the egg cake. Shake the pan and you can see that the quiche can be easily moved in the pan.
But this time there are some uncooked places on the surface and in the middle of the quiche. It is only necessary to turn over the face. The novice is the best to turn over the quiche. It is very simple. Take a flat-bottomed crust on the quiche.
Then lift the pan and reverse it. The egg cake is easily turned over onto the plate. The surface of the river shrimp becomes the bottom surface, and the bottom surface becomes the surface again. It is very simple.
The rolled egg cake is carefully placed in the pan and the original surface and the middle portion are fried with a small fire.
In the same way, use the plate again to buckle on the quiche.
Once again, bring the pan, reverse, and the surface is fried into a golden and attractive river prawn leeks. It is a success. Is it to keep the egg or slice it? It’s up to you.