STEP 1/13
Add cooking wine to the egg.
STEP 2/13
And sprinkle some salt, please.
STEP 3/13
Prepare the seasoned eggs by dissolving them finely.
STEP 4/13
Remove shrimp to the tail completely.
STEP 5/13
Place the peeled shrimp in a pan covered with olive oil and bake them evenly back and forth.
STEP 6/13
Blanch perilla leaves in boiling water for 2 minutes.
You can use raw perilla leaves, but the strong texture of perilla leaves is alive, so it might be a little different.
STEP 7/13
Prepare blanched perilla leaves by washing them in cold water, squeezing them out, and spreading them out. I'm done preparing the ingredients.
STEP 8/13
I'll officially start making egg rolls now. Pour the shrimp into the pan, leaving only three spoonfuls of egg water.
STEP 9/13
And put the blanched perilla leaf on top.
STEP 10/13
Place the grilled shrimp on top and wait until the eggs are half-cooked.
STEP 11/13
When the eggs are soft-boiled, sprinkle the remaining egg water over the new advantage and cover with a lid and cook.
You have to do this so that the shrimp doesn't fall off.
STEP 12/13
And then roll it up. Bake the color of the surface as you like.