The three fresh stuffings made by the family are willing to put fresh shrimps, and the taste is so delicious.
Boil the water a little cold, about 80-90 degrees to the surface. Add water to the flour, add some cold water to the dough when not hot, and wake up for more than 30 minutes. The semi-hot dough made in this way is soft and not soft, and will not be excessively soft.
Add a little salt to the eggs, mix the cooking wine, pour the oil in the pot, open the fire, pour the eggs into the oil when the oil temperature is high, turn off the heat, quickly stir the egg liquid to spread out, and use the remaining temperature of the pot to boil the eggs. The eggs treated in this way are tender and the taste is not firewood.
Sea white shrimps are shelled to the shrimp line, each divided into two, adding cooking wine, white pepper, salted for more than 20 minutes. (It is not recommended to chop the shrimp, so that it is delicious.)
Amaranth chooses this kind of leaves very narrow, and the taste is much more delicious than wide. Wash and drain thoroughly.
Chopped leek, add cold egg, add appropriate amount of cooking oil, about 10 grams, mix well (first put oil to avoid leek water), then put a little salt and sugar. The purpose of sugar is to freshen, and one point is enough.
The face that is awake is divided, the skin is as thin as possible, and the area is large, so that the stuffing can be thin. Add the leek eggs and finally add the processed shrimp.
Wrap the stuffing like a bun and gently flatten it.
Pour the oil in a pan, simmer, and put in a pie. Covered and cooked. Turn twice in the middle. Note that the position of the pie is adjusted to be evenly heated. Leek and shrimp are especially easy to cook, be careful not to heat for a long time, the leek is not good.
The super supreme fresh shrimp and leek egg tarts, which are large in size and filled with lots, are finished.
It can also be made into a chile box shape.
It’s fun to eat stout shrimp.