Crispy bastard(su pi hun dan )

Crispy bastard

Introduction:

"People who don't like preserved eggs should never eat them. They taste so strong that you can't stand them. Egg is a common food. There are thousands of ways to make it. When it comes to taste, everyone has their own merits. Everyone is unique and tastes are not the same. So it's hard to say which is better or which is worse. This method is very interesting, the taste is also very interesting, like the original preserved egg friends can try. The skin is crispy, and the meat is tender and smooth. A bite of the egg and preserved egg in it, together with the crispy skin and smooth pork, plus a little tomato sauce or Thai sweet chili sauce, is really very good. "

Production steps:

Step 1: grind pork, diced onion, fresh milk, soy sauce, sugar, egg yolk, pepper, stir well, add bread powder, put into the refrigerator for 30 minutes, set aside.

Step 2: after 30 minutes, take out the meat and set aside, and cut the cooked eggs.

Step 3: combine half an egg with half a preserved egg (because the preserved egg yolk is sticky, it's easy to coat it with cornstarch).

Step 4: take out the meat, flatten it, wrap it in the egg, wrap it in the patty, squeeze it tightly by hand, don't crush the egg too hard. (people with big hands are easier to operate. Let them operate.)

Step 5: after kneading, coat the outside with flour, and then coat with protein solution.

Step 6: wrap it with powder.

Step 7: put it into hot oil and fry it in small bubbles to avoid aging meat.

Step 8: pick up and put it on the kitchen napkin to absorb oil.

Step 9: after splitting, dip the lettuce leaves with salad dressing or ketchup.

Materials required:

Preserved egg: moderate amount

Cooked eggs: right amount

Onion: right amount

Pig ground meat: right amount

Bread flour: moderate

Fresh milk: right amount

Yolk: right amount

Protein: moderate amount

Flour: right amount

Soy sauce: right amount

Sugar: right amount

Pepper: right amount

Note: when 1 bag of meat is stained with oil, the meat will not touch hands. If you have a small hand, you need to wrap it with both hands. You can't wrap it while cooking. When you wrap it all, the first few breadcrumbs and skins are already stuck on the plate and will break as soon as you take them.

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: other

Chinese PinYin : Su Pi Hun Dan