Shredded preserved egg
Introduction:
"Shredding" is a cooking method in which the semi-finished product is fried and then put into a liquid sugar pot which has been boiled until it can be shredded, so that the raw materials can be soaked in the sugar liquid to make a dish
Production steps:
Step 1: shell the preserved egg and cut it into small pieces.
Step 2: mix flour and starch into a paste, ratio 7; 3.
Step 3: evenly wrap a layer of starch.
Step 4: drag the batter to fry in the oil pan.
Step 5: deep fry until crisp, remove and drain.
Step 6: pour out the excess oil, leave a little oil at the bottom of the pot, and give the right amount of sugar.
Step 7: stir fry the sugar over medium low heat.
Step 8: turn the heat down and stir fry until it dissolves.
Step 9: the fried syrup is light yellow (Amber), and the effect of raw materials is the best.
Step 10: pour in the fried preserved eggs.
Step 11: stir fry quickly, let the sugar juice evenly wrap on the preserved egg, and leave the heat.
Step 12: start drawing!
Materials required:
Preserved egg: moderate amount
Starch: right amount
Edible oil: right amount
Sugar: right amount
Flour: right amount
Note: eggs should not be eaten with turtle, plum and brown sugar. Put a little oil on the plate in advance to prevent sticking.
Production difficulty: ordinary
Process: wire drawing
Production time: 20 minutes
Taste: sweet
Chinese PinYin : Ba Si Pi Dan
Shredded preserved egg
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