Scotch eggs (su ge lan dan )

Scotch eggs

Introduction:

"This is the famous Scottish egg! Let's share the special joy of Scottish egg

Production steps:

Step 1: mix minced pork and seasoning until sticky.

Step 2: remove the shell of the boiled egg. Spread the plastic film, spread a layer of minced meat and an egg, then roll up the plastic paper to make the minced meat wrapped in the egg firmly, and put it in the refrigerator for a while.

Step 3: take out the pork eggs, dip in the egg juice and roll a layer of bread bran. I use golden bread bran from the supermarket. If it is not available in China, ordinary bread bran can be used instead. Or you can chop some dry bread yourself.

Step 4: deep fry the eggs until golden brown over low heat. Drain the oil and serve with salad dressing.

Materials required:

500g minced pork

Cooked eggs: 6

Egg liquid: a little

Bread bran: 1-2 cups

Salad dressing: right amount

Salt: 1 teaspoon

Soy sauce: 2 teaspoons

Sugar: 1 teaspoon

Black pepper: 1 teaspoon

Starch: 1 teaspoon

Oil: 1 teaspoon

Note: 1. The meat stuffing must be sticky to wrap the egg. 2. If you want to taste crispy, you can fry for the first time, drain and pick up, and then wait for the oil temperature to rise before putting in the egg for the second time. 3. Try to choose a smaller egg. I think quail eggs may also have a good effect.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Original

Chinese PinYin : Su Ge Lan Dan