Scrambled Eggs with Shrimp and Corn

Overview

There is a saying that it is called making eggs blindly. This time, I really put shrimps and eggs together, and also volunteered to add corn to make the dish a little chewy and crude fiber. I used the things in the refrigerator to match that. Anyway, I just picked it up and cooked it as long as it did not produce toxins. Haha.

Tags

• hot dishes
• home cooking
• pregnant women
• dinner with friends
• spring recipes
• summer recipes
• lunch
• corn
• corn starch
• egg
• high alcohol
• shrimp
• vegetable oil
• pepper
• salt

Ingredients

Steps

1. 1 Thaw the shrimps, remove the tails, and marinate them with 1/4 teaspoon of salt, 1/3 teaspoon of pepper, 1/2 tablespoon of strong wine and 1/3 teaspoon of cornstarch;

   

2. 2 Pour in the corn, stir-fry over medium heat to dry out the water and cut the corn, set aside;

   

3. 3 Beat the eggs, add 1/3 tsp salt, 1/3 tsp pepper and 1 tbsp vegetable oil, beat evenly with a fork and set aside;

   

4. 4 Heat the pot over medium heat, add an appropriate amount of oil, add the shrimps and stir-fry until they are seven to eight times cooked;

   

5. 5 Add about 1 tablespoon of oil, pour in the corn and egg liquid, and stir-fry evenly.