Leek and egg floss(jiu cai dan song )

Leek and egg floss

Introduction:

"Egg floss belongs to Zhejiang cuisine, but it's not a big dish. The preparation is simple and nutritious. It's more delicious with leeks. "

Production steps:

Step 1: knock the egg into the bowl.

Step 2: add a spoonful of salt to the egg mixture, and stir well with the beater.

Step 3: put the oil in the pan and heat it to 40%. Hold the fine mesh sieve in hand and aim at the oil pan. Pour in the beaten egg evenly on all sides.

Step 4: screen in one direction.

Step 5: egg fluffy quickly.

Step 6: turn it over with chopsticks and take it out with a little looseness.

Step 7: put in a sieve to control the oil, and use a shovel or spoon to squeeze. It's better to have oil absorption paper to absorb the oil.

Step 8: put in the fresh-keeping bag and roll it to make it more delicate.

Step 9: wash leeks and cut them into small pieces.

Step 10: leave a little oil in the pan and add a spoonful of salt.

Step 11: after salting, stop fire, add leek powder, stir fry a few times, out of the pot.

Step 12: find a small round bowl, the dip bowl I use, and put the egg floss first.

Step 13: add leeks.

Step 14: compact and invert the plate.

Materials required:

Leek: 100g

Eggs: 4

Red pepper: half (not required)

Peanut oil: 200g (actual consumption: 50g)

Note: do not fry too many eggs at a time. You can fry them in several times. The egg floss is filiform, which is better.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Dan Song