Tiger skin eggs with soy sauce(chi xiang hu pi dan )

Tiger skin eggs with soy sauce

Introduction:

"Tiger skin eggs with soy sauce - another way to eat eggs. In fact, this method has been used for a long time. After deep frying, the skin of boiled eggs is golden like tiger skin, so there is a saying of" tiger skin eggs ". After deep frying, the skin of the egg is crisp and has a different taste. There are also many recipes for tiger skin eggs, such as sour and spicy tiger skin eggs cooked in vinegar, fish flavor tiger skin eggs cooked in Sichuan, sauce flavor tiger skin eggs cooked in Shandong, etc. However, we have done all these recipes, because the above methods all have soup, so the taste of tiger skin egg is strong, the protein is clear and sweet, and the soup is rich and palatable. Today's dish doesn't use the soup, but uses Douchi and red pepper to flavor. The tiger skin egg made in this way has the flavor of Douchi, which is also very good. "

Production steps:

Step 1: after the eggs are cooked, peel and set aside.

Step 2: pour the oil into the pan, heat the oil 80% and then add the peeled eggs.

Step 3: deep fry in low heat and turn golden into tiger skin.

Step 4: take out the fried eggs and control the oil.

Step 5: use a knife to split the fried tiger skin eggs.

Step 6: cut the red pepper into small sections and slice the ginger.

Step 7: leave the bottom oil in the pan, add the red pepper, Douchi, ginger, and saute until fragrant.

Step 8: pour in tiger skin eggs and stir fry gently.

Step 9: sprinkle a little salt, stir well, then out of the pot.

Materials required:

Eggs: Several

Red pepper: right amount

Vegetable oil: right amount

Refined salt: right amount

Douchi: right amount

Ginger: moderate

Note: 1. It is not easy to peel fresh eggs after they are cooked, which is commonly known as "love skin". After fresh eggs are bought, they will not "love skin" after a few days at room temperature. 2. Fried eggs, oil temperature 70% heat can be. 3. After adding the Douchi, turn off the fire to prevent the Douchi from scorching. 4. Because Douchi has salinity, like light can not put salt.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Chi Xiang Hu Pi Dan