Onion-flavored shrimp and egg wedges

Overview

I remember when I was a child, my mother would make some egg wedges during the Chinese New Year. They were yellow and semi-circular, symbolizing the swelling of our purses and wallets. Sometimes the stuffing was pork, sometimes fish. I still remember the New Year dishes made by machine. At that time, my mother was cooking, and I helped by helping out, and I also learned this dish. The dish was not an expensive or high-tech dish. It was just poached egg wedges, which was full of my mother's love. Now that the economic conditions are better, I can cook this dish all the time, but my mother can no longer eat it. I dreamed about my mother and father last night. I wonder how they are doing well there?

Tags

• snacks
• chives
• cooking wine
• corn starch
• egg
• shrimp meat
• vegetable oil
• pepper
• salt

Ingredients

Steps

1. 1 Peel the shrimps, remove the fins from the shrimps, cut them into pieces, and cut the green onions into tiny pieces;

   

2. 2 Don't chop with a knife, use a knife to press and pull apart, and crush the shrimp into mud;

   

3. 3 Put the shrimp paste in a large bowl, add green onion, 2/3 tsp salt, 1/4 tsp pepper, 1 tsp cooking wine, 1 tsp cornstarch;

   

4. 4 Stir in one direction until the shrimp meat becomes sticky, which is called shrimp glue in Cantonese;

   

5. 5 Beat the eggs and beat them evenly;

   

6. 6 Put a mini pot on the stove, apply a thin layer of oil and turn on low heat;

   

7. 7 Spread the egg liquid evenly on the pan, evenly and not too thick;

   

8. 8 Put the shrimp meat on one side of the egg, not too much, so that the foreskin has enough space to wrap it;

   

9. 9 Use chopsticks or a spatula to turn over the side without shrimp glue. If you are worried that it will not stick, you can add two or three drops of egg liquid to help it stick to the mouth. Gently turn the egg corners over and fry both sides until golden brown, ready for consumption.