Porphyra egg yolk cake(zi cai dan huang bing )

Porphyra egg yolk cake

Introduction:

"I've long wanted to make fried milk with egg white. What should I do with the remaining yolk? I checked the Porphyra egg yolk cake on the Internet, because it's made of cassava starch. It doesn't taste crispy, but it's a bit soft and waxy. It's a bit tough and has a strong smell of laver. The children are very happy to eat it. "

Production steps:

Step 1: wash and chop laver.

Step 2: two eggs, take the yolk.

Step 3: add starch to egg yolk and stir well.

Step 4: add laver, salt and stir well.

Step 5: heat the oil in the pot, spoon the egg paste into the pot and fry it slowly over low heat.

Step 6: fry until golden on both sides.

Materials required:

Yolks: two

Laver: 30g

Tapioca starch: 1 teaspoon

Salt: right amount

Note: 1, because there is water in Porphyra, so there is no need to add additional water in the egg. 2. Laver itself has a salty taste, so the salt must be put less, just a little bit.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zi Cai Dan Huang Bing