Ingredients

  • Shrimp 20 pieces
  • Quail eggs 20 pieces
  • Low gluten flour 50g
  • Chengfen (wheat starch) 8g
  • Baking powder 1.5g
  • Water 85g
  • Shredded seaweed Appropriate amount

Steps

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1. Main ingredients.

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2. After buying the live shrimp, put it in the quick-frozen layer of the refrigerator. Take it out and rinse it with water when cooking.. This keeps the freshness of the shrimp and makes it easy to peel.

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3. Weigh 50g low-gluten flour, 8g flour, and 1.5g baking powder and mix them together.

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4. Sieve.

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5. Add 85g of clean water and stir until there are no particles.

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6. Stay still for half an hour.

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7. After softening the frozen shrimps taken out from the refrigerator, peel off the shells and remove the shrimp lines, leaving only the tail shell.

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8. Marinate with cooking wine, light soy sauce, and salt for 15 minutes.

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9. Heat the mold and apply a thin layer of oil.

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10. Pour in the batter. The batter should not exceed 1/3 of the mold cavity, otherwise it will overflow when adding eggs.

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11. Add shrimp.

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12. Break in the quail eggs.

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13. Adjust the shrimp tail so that the shrimp tail stands up.

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14. Frying over low heat is another dish that tests your patience. I used an electric ceramic stove at 250 degrees and fried it for about half an hour. Afraid of the eggs being undercooked, I added a lid halfway through.

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15. Sprinkle the nori powder.

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16. That’s nonsense.

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17. Fresh shrimps holding quail eggs.