How to make Chinese food Scrambled Eggs and Shrimp? we wanted to show you how to make an awesome scrambled egg dish, Huadan Xiaren, shrimp, and eggs.

It’s classic and pretty easy to boot but it does take a bit of technique to get nice crunchy shrimp and, of course, to arrive
at that silkiness that’s so characteristic of Cantonese scrambled eggs.

So right, to get started with shrimp and eggs you’ll need shrimp.

How to make Chinese food Scrambled Eggs and Shrimp?
How to make Chinese food Scrambled Eggs and Shrimp?

This was 200 grams of shell-on shrimp first peel them, and for this dish, small shrimp would be preferred because they end up combining better with the eggs.

How To Make Chinese Food Scrambled Eggs And Shrimp?

After peeling, you should be looking at something like 100 grams of meat.

You can devein these guys if you like when I’m cooking for myself I usually don’t bother, but a lot of people seem to be.. really…
passionate about the topic, and I’m not going to risk their ire.

Now, like a lot of sea creatures, shrimp have this thin layer of slime on them to protect from parasites and such and it’s that
the slime that can make shrimp a little mushy when cooking shell off.

So for juicier, crunchier shrimp leave them under running water for 15 minutes to rinse that stuff right off.

After that time, the shrimp should look obviously whiter.

As an aside, a soak in something like a baking soda brine also would also accomplish the same thing, but either way, pat the shrimp dry then move them over to a kitchen towel.

We want these to be really dry, and this process also helps to remove any leftover slime on the surface.

Then transfer the shrimp over to a bowl, and marinate with a quarter teaspoon salt, a quarter teaspoon sugar, a sprinkle of white pepper powder, and a quarter teaspoon liaojiu a.k.a. Shaoxing wine.

Then just give it a mix, squirt in a half teaspoon of peanut oil, a coat that well, and set aside for at least ten minutes to marinate.

Now to fry those shrimp, as always, first longyau – get that wok piping hot, shut off the heat, add in the oil, here about 3 to 4 tablespoons, and give it a swirl to get a nice non-stick surface.

Heat on high now, toss in the shrimp.

Fry for about 45 seconds or until the shrimp changed color, then dip those out, and leave the now fried shrimp in a strainer to drain
out any excess oil.

Now for the egg, the first crack opens 5 medium eggs and season that with a teaspoon of salt, a teaspoon of sugar, an optional sprinkle of MSG, and a half teaspoon liaojiu a.k.a. Shaoxing wine.

And to ensure a juicier scrambled egg, mix together a teaspoon of cornstarch with enough water for it to come together cornstarch
helps the egg retain moisture as it cooks.

Now do a bang-up job whisking those eggs really beat the snot out of them, you’re looking for the eggs to be a touch frothy and have no stray strands of egg white remain.

Then toss in your cooked shrimp, a few sliced scallions, about five grams, and finally the secret to the very best Cantonese
scrambled eggs lard.

If you’ve never had it, lard with eggs is aggressively awesome, a real classic combination in Guangdong.

That said, don’t feel obliged to use it, you can get great results without as well.

So add in two teaspoons of melted lard together with a teaspoon of toasted sesame oil, and again just skip the lard if you don’t have any on hand.

Now for scrambling, first know that there are probably almost as many ways to do it as there are chefs in China.

The technique we like most is layered scrambled eggs, to do it first add three tablespoons of lard or peanut oil and do another quick
longyau.

Then over high heat, heat the oil up until rapidly bubbling around a pair of chopsticks, or about 190 centigrade, then shut off the
heat and toss in the egg.

It’ll quickly puff up a bit, so then just scoop from the bottom, and lay it on top.

Then put the flame back on high, wait until bubbles form around the edges, about ten seconds, then take it off the heat.

The idea here is to let the uncooked egg drain off and layer our cooked portions on top of each other so they don’t get overdone.

Another ten seconds over high flame, then take it off and repeat.

A quick note that this is the whole process would be massively more convenient on a normal kitchen stove or even a standard wok burner with a ledge, you usually don’t need to fiddle around with the flame here just take the wok on and off the heat.

But regardless, once the eggs are mostly set,we’re finished, and this could even be a bit runnier if you like.

Eggs out, and your Huadan Xiaren is done.

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