Fried egg with leek(jiu cai chao chai ji dan )

Fried egg with leek

Introduction:

"It's pure local eggs (called Chai eggs). Chickens are raised in the mountains. It's pollution-free, green, healthy and delicious. From the appearance of the eggs, the native eggs are smaller and lighter, and the fresher ones have a thin white film. And the eggshell is dark. If you are not sure, you can open the eggshell after purchase. The golden yolk is native egg; the light yellow yolk is foreign egg. Through a few comparisons, you will accumulate experience, and it is easy to identify two different types of eggs in the future. 2. Real native eggs are more delicious than any kind of eggs sold on the market. Real native eggs, even boiled in white water, are very delicious. 3. Although the native egg is small, the yolk is not smaller than the foreign egg. Foreign eggs are big, with a lot of egg white and water, which can be seen when they are fried. The oil pan is squealing. 4. The egg white of native egg is clear and sticky, with a slight greenish yellow. The yolk is golden and does not sink to the bottom. A toothpick inserted in the middle of the yolk can stand up. Its eggshell is tough and thick, with high calcium content, which is not as brittle and thin as other eggshells. Peel the cooked egg and knead it in your hand. Even if the egg is flat, the protein will not crack. It is still a complete egg. "

Production steps:

Materials required:

Chai egg: 4

Fresh leeks: moderate

Salt: right amount

Oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Ten minutes: Making

Taste: Original

Chinese PinYin : Jiu Cai Chao Chai Ji Dan