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Camp cooking can be as elaborate or simple as you would like it to be. If you want to prepare fast and simple but nutritious meals as you are camping, camp cooking doesn’t even need to need a flame. But if you’re thinking about fueling your camping excursion with a feast, camp cooking can allow you to make warm, healthy foods that are as good as you can create them at home in your own kitchen.

Camp cooking does not need to be limited to sandwiches and baked potatoes wrapped in aluminum foil. Almost any cooking process you use in the kitchen could be duplicated around the campfire. For example, use a toaster or pit cooking to bake your meals. You might also easily fry foods in a bowl over a grill, or boil, braise and roast. What sort of camping cookware is best for you? Camp cooking and cleanup may be easy or a hassle, and it all starts with great camping gear.

Some pots/pans come in places that mate jointly or"nest" for storage and even allow you to tuck a spoonful of fuel inside them. This really comes in handy once you’re seeking to save space while camping.

Following are some camping items to take with you if you are planning on preparing some meals around the campfire. These common kitchen items allow you to replicate yummy meals while you are out of doorways.

• Salt and pepper • Other of your favorite herbs and spices • Cooking oil • Pot holder • Hand-held can opener • Aluminum foil

• Cutting knives • Cutting board • Mixing bowl • Paper or plastic silverware, plates and cups

When you have only a couple campers and are looking for some easy camp cooking, try the simple and speedy technique of tin can cooking. All you’ll need is a clean tin can – a one gallon size may works well. Your source of warmth can be a little campfire, or when wood burning is illegal, a little buddy burner will work nicely, which may be found at sporting good stores or online. Place your meal from the tin can and simply warm the contents of your can over a fire. You will have a hot meal ready in minutes. This technique works great for soups, beans and poultry.

A more time-consuming camp cooking technique which also produces yummy food is pit cooking. It’s also a wonderful camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating rocks and coals that are buried in the floor. As the rocks cool , their emitted heat cooks the food. To pit cook, first dig a hole that’s about three times larger than your cookware. Line the pit with rocks and create a fire in the center. Once the flame has burnt rapidly for about an hour, push the warm coals and stones into the center. Layer your wrapped food covered skillets on top of the stones and coals and place on top. After a couple of hours, you will have some tasty camp food to enjoy.

We hope you got benefit from reading it, now let’s go back to stir fried shrimps with egg whites recipe. You can have stir fried shrimps with egg whites using 12 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Stir fried shrimps with egg whites:

1. Use Main Ingredients
2. You need 3 Pcs Eggs
3. Get 30 g Bacon, Diced (can be pancetta, chorizo)
4. Provide 100 ml Chicken Stock
5. You need 1 1/2 Tbsp Vegetable Oil
6. Prepare Marination
7. You need 10 Pcs Shrimp Meat
8. Get 1/8 Tsp Salt
9. You need 1/8 Tsp Pepper (Preferably White pepper)
10. Get 1/2 Tsp Corn Starch
11. Provide Garnish
12. Prepare 1 Stalk Scallion, Chopped

Instructions to make Stir fried shrimps with egg whites:

1. Wash and clean the shrimp meat, then dry them throughly with kitchen paper towel.
2. In a small bowl, mix the shrimp meat, salt, pepper and corn starch together. Let them sit for 15 mins to marinate.
3. Crack the eggs and separate the egg yolks from the egg whites, the remaining egg yolks can be used for making Crème brûlée, Ice cream, etc
4. Heat 1/2 Tbsp of oil in medium size sauce pan over medium heat. Addition of diced bacon and cook until it is starting to be golden brown.
5. Add the seasoned shrimp meat into the sauce pan, stir-fry both sides of the shrimps together with the bacon.
6. Take out the shrimps and bacon from the sauce pan to a bowl.
7. Do not wash the pan. Heat up the remaining 1 Tbsp of Oil in the sauce pan over low heat. When the oil starting to be warm, add the egg whites and wait the edges to become solid (Turn white).
8. Gently push the cooked edge to the centre with a spatula so that the uncooked egg whites will be fill up the edge again. Once the egg whites are all cooked (white colour), add the chicken stock. Avoid browning of the egg whites.
9. Add the shrimps and bacon back to the sauce pan with the egg whites. Gently mix them together and cook them until the liquid reduced by half.
10. Transfer it to a plate and garnish it with chopped scallions.

Mix the cornstarch and water in a separate bowl to form a slurry. Combine the cornflour slurry with the egg liquid. Heat the oil in the wok until it starts smoky. Combine remaining cornstarch and salt in another dish. Dredge shrimp in this then dip in egg-white mixture to coat.

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