Eggs 鸡蛋
Butter 黄油
Shrimp 虾
- Whip the eggs until thoroughly mixed.
将鸡蛋打至完整均匀
- Heat the pan and place a piece of butter.
热好锅后放置一块黄油
- When the butter is melt, place shrimps in the pan and wait till them dry.
当黄油化开时在锅内加入虾，等到水分蒸干
- Add the mixed eggs into the pot, use a spoon to scoop the edge of the pan.
将打好的蛋液加入锅内，在等待蛋液固化时用勺子刮蛋饼的边缘，以免其粘锅。
- Flip the pancake to other side, wait till 3 minutes or all the egg liquid turns solid.
将蛋饼翻面继续煎，等待剩余的蛋液固化
- The dish is ready to serve.
完成
- The recommended eggs amount is around 4-6, adding few eggs will make the pancake too thin, adding too many eggs will cause remain egg liquid.
建议打鸡蛋时使用4-6个鸡蛋，使用过少鸡蛋会导致饼太薄或太小，使用过多鸡蛋可能会导致有剩余的蛋液。
- It is advised to use a pan that food won't stuck on it.
建议使用不粘平底锅来烹调本菜。
- The ideal output while serving will be the pancake did not break and stay in one piece.
出菜时最佳效果是蛋饼在烹调过程中未粘锅、保持完整。