Bacon milk smooth protein(pei gen niu nai hua dan bai )

Bacon milk smooth protein

Introduction:

"Deal with the egg white left over from making ice cream - the egg white left over from making ice cream, and then make other snacks? No energy; save it for another day? Are you not afraid of deterioration? Mix the egg white with milk, stir fry the egg white, sprinkle some crispy bacon, it's delicious, and it's good for dinner

Production steps:

Step 1: cut the bacon into small pieces;

Step 2: add salt and water to the egg white;

Step 3: add a little dry starch;

Step 4: stir vigorously with egg beater or chopsticks until there is a layer of bubbles on the surface;

Step 5: add milk;

Step 6: mix well again;

Step 7: start the frying pan, add the cool oil into the hot pan, fry the bacon granules over low heat until the bacon is crisp and oily, remove the bacon and keep the oil in the pan;

Step 8: put in the egg milk liquid, slightly increase the fire, constantly push the solidified egg liquid at the bottom to one side with the spatula, and slide the flowing egg liquid onto the surface of the pot at the same time;

Step 9: turn off the fire immediately after the egg liquid is basically solidified;

Step 10: Sprinkle with chopped bacon and remove immediately.

Materials required:

Egg white: 4

Milk: 125ml

Bacon: 2 slices

Salt: 1 / 4 teaspoon

Water: 1 teaspoon

Dry starch: 1 / 2 teaspoon

Cooking oil: 1 tablespoon

Note: this dish pays attention to the heat, the smooth protein action should be fast, two hand coordination, one hand constantly "pull", the other hand tilt frying pan, let the egg flow; once the egg stopped flowing, basic solidification, turn off the heat out of the pot. Tender is delicious. Unfortunately, when I grabbed the camera to take a picture of the process, the egg was a little old.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Pei Gen Niu Nai Hua Dan Bai