Hakka traditional food: fried egg skin(ke jia chuan tong mei shi qing chao dan pi )

Hakka traditional food: fried egg skin

Introduction:

"Egg skin is a necessary food for the Spring Festival, and every family can make it. Sweet potato powder, comb powder, etc. are OK. We tried Taigang combed cornmeal. It has better color and taste

Production steps:

Step 1: half a catty of sweet potato powder (home-made) + three eggs + one third of a spoonful of salt (KFC spoon) + 250 ml of water (water dissolved by Gardenia jasminoides)

Step 2: coriander

Step 3: heat the pan, add a little oil, pour in a spoonful of potato powder (children's shoes can fry egg cakes ~ ~) and shake the pan

Step 4: turn over and fry

Step 5: lift the pan and fold it after cooling. Shred, ready to use

Step 6: the egg skin made in this picture is made by me with Taigang combed cornflour, with good color and good taste. But I prefer sweet potato flour

Step 7: add a little oil (according to personal preference) into the pan after frying the egg skin, then add chopped pepper and shredded ginger (it's OK not to put them) to stir fry until fragrant, add the egg skin and stir fry for a while, then add coriander before starting the pan.

Step 8: finished product. I take it as my staple food (*^__ ^*(hee hee

Materials required:

Sweet potato powder: 250g

Eggs: 3

Coriander: Three

Ginger: a little

Salt: half a teaspoon

Chopped peppers: a spoonful

Gardenia jasminoides Ellis: 1

Note: you can add more oil when frying, otherwise it is easy to stick to the pot. I'm afraid it's too greasy to add a little water.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ke Jia Chuan Tong Mei Shi Qing Chao Dan Pi