Crispy fried salted egg twigs(su zha xian dan hua zhi )

Crispy fried salted egg twigs

Introduction:

Production steps:

Step 1: peel the surface of the flower branch, cut the circle, reverse and clean it, cut off the head, and clean the remaining feet.

Step 2: Boil the water, put the flower branches into 10 seconds, quickly boil the water, pick up and set aside.

Step 3: Helong fried flour - 2 tbsp sticky rice flour - 2 tbsp salt - 1 / 2 tsp pepper - 1 / 3 tsp chicken powder - 1 / 2 tsp water - appropriate amount

Step 4: add water to mix the powder slurry (thick), add the watered flower branches, and fish until all of them stick to the powder slurry.

Step 5: heat the oil, deep fry the mixture until golden yellow, and set aside.

Step 6: in a hot pot, boil in butter, saute minced garlic, add curry leaves and pepper, stir fry until fragrant.

Step 7: add the salted egg yolk and stir fry until foamy, then add the fried twigs.

Step 8: add seasoning and stir evenly.

Step 9: ready to serve.

Materials required:

Flower branch: 2

Curry leaves: 4 strings (plucking leaves)

Pepper: 3 (seeded, chopped)

Garlic: 3 pieces (chopped)

Salted egg yolk: 3 (steamed, crushed)

Butter: 1 tbsp

Sugar: 1 / 2 teaspoon

Note: warm tips: Flower Branch superheat step, must be fast, can't cook too long, once the meat becomes old, it will be very tough, very difficult to bite. There is also the most important thing is to open the slurry must not be too thin, to be thick will stick powder oh. When it's fried, it's golden on both sides. In fact, it's not difficult to eat. I hope you like it. ^_^

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Zha Xian Dan Hua Zhi