{"id":53,"date":"2021-09-25T22:27:26","date_gmt":"2021-09-25T18:27:26","guid":{"rendered":""},"modified":"2021-09-27T14:50:13","modified_gmt":"2021-09-27T14:50:13","slug":"return-to-cantonese-cuisine","status":"publish","type":"post","link":"https:\/\/331333.xyz\/index.php\/2021\/09\/25\/return-to-cantonese-cuisine\/","title":{"rendered":"Return to Cantonese cuisine"},"content":{"rendered":"<p>Ingredients:<br \/>\nShrimp 12<br \/>\nEgg 3<br \/>\nPepper onion<br \/>\nCorn starch 2 tablespoons<br \/>\nSalt<br \/>\nWhite pepper 1g<br \/>\n1 spoonful of cooking wine<br \/>\nDirections:<br \/>\nPrepare main ingredients: 12 shrimp, 3 eggs, 1 small onion.<br \/>\nAdd a white pepper, salt, a little wine, 1 spoon of corn starch.<br \/>\nCray evenly, and finally poured into 1 spoonful of edible oil mixed, marinate for 15 minutes.<br \/>\nCorn starch plus 2-3 spoon water is water, and the egg is pouring into the bowl.<br \/>\nPour the corn starch into the egg, add a little salt to scatter, and the small onion takes the green leaves part.<br \/>\nAdd a proper amount of oil in the pot and put the shrimp into the fried.<br \/>\nWhen the color is discolored (the amount of oil is plotted, I will pour the egg in the egg.).<br \/>\nPour the egg liquid (with fire).<br \/>\nThe egg liquid is pushed with a shovel, and the egg liquid is solidified and the pan is closed.<br \/>\nIn the pan, sprinkle with chives decorative impact.<br \/>\nThe shrimp is fresh, the egg is smooth, the taste is great, and the ordinary shrimp is completely different, it is worth a try.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Shrimp 12 Egg 3 Pepper onion Corn starch 2 tablespoons Salt White pepper 1g 1 spoonful of cooking wine Directions: Prepare main ingredients: 12 shrimp, 3 eggs, 1 small onion. Add a white pepper, salt, a little wine, 1 spoon of corn starch. Cray evenly, and finally poured into 1 spoonful of edible oil&#8230; &raquo; <a class=\"read-more-link\" href=\"https:\/\/331333.xyz\/index.php\/2021\/09\/25\/return-to-cantonese-cuisine\/\">read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-53","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/53","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=53"}],"version-history":[{"count":1,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/53\/revisions"}],"predecessor-version":[{"id":156,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/53\/revisions\/156"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=53"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=53"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=53"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}