Deep fried egg(hou dan shao )

Deep fried egg

Introduction:

Production steps:

Step 1: 1. Ingredients

Step 2: 2. Break up the eggs

Step 3: 3, add the stock and all the ingredients, beat well

The fourth step: 4, first sieve, filter out impurities and large foam.

Fifth step: 5, once again the fine screen, the foam is basically clean.

Step 6: 6, start a pan, preheat over medium heat, add proper amount of salad oil, turn to low heat

Step 7: 7, scoop in the right amount of egg, shake well, when the egg is half cooked, fold up and down, fold on both sides, and move to the front of the pot

Step 8: 8, then scoop in the egg liquid, and make the egg flow into the bottom of the egg skin piled on the edge of the pot

Step 9: 9. When half cooked, fold from bottom to top

Step 10: 10, fold both sides, and finally, fold the upper piece down

Step 11: 11, repeat until the egg is fried

Step 12: 12, done

Step 13: 13, loading

Materials required:

Eggs: 5

Soup: 100ml

Salad oil: right amount

Sugar: 35g

Salt: a little

Rice wine: 20ml

Note: 1, as small as possible at the beginning, it will be easier to fold later. 2, when folding, it's better to use a small shovel with both hands, so that it won't be hot, but the action must be light. 3, I use my own beef soup. 4, when making sushi, cut it into strips

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Hou Dan Shao