The secret of scrambled eggs with shrimp is smooth and tender, and you can easily grasp it after reading this article

 Scrambled eggs with shrimp

200 grams of shrimp, 3 eggs, 3 shallots. Cooking wine, starch, salt to taste.

Here's how:

Prepare the ingredients and run an egg away.

Add an appropriate amount of salt and cooking wine to the shrimp, mix well and marinate for 10 minutes.

Heat oil in a pot over high heat, add the shrimp and stir-fry until the whole color changes, then put the shrimp, oil and soup out and let it cool for later use.

Use a slightly larger spoon for meals with one spoonful of cornstarch and two spoons of water to stir well and set aside. At the same time, chop the shallots into chopped green onions and set aside.

Crack the eggs into a bowl and stir in a pinch of salt until the egg whites and yolks are completely combined.

Pour the shrimp, soup and starch water into the egg mixture and stir well.

The soup can make the eggs more delicious, and the oil and water starch can make the eggs smoother.

Heat the wok, then add oil to heat, heat enough, smoke starts to come out, turn off the heat and quickly pour in the egg mixture.

The edges of the egg wash are formed, quickly broken and stir-fried evenly.

Add chopped shallots and mix well to add flavor and garnish.

The eggs that are scrambled with this method of turning off the heat with hot oil in a hot pan are really very tender and especially effective, so try it!