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
Porphyra egg yolk cake
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