Star snack on the street made at home(jie bian xing ji xiao chi zi ji zai jia zuo dan bao )

Star snack on the street made at home

Introduction:

"There is a delicious street snack in many places, that is, egg castle, with noodles on both sides and fried food with eggs and meat stuffing in the middle. This kind of food was only 1 yuan in the first time, but now it's 2.5 yuan. It's not related to the price. Even if the long-term price is more than double, I can afford to eat it. It's just that the hygiene and safety are worrying. I want to make it by myself, but I don't have the tools. But I can't fail to make it by myself at home. Let's share the production process, so that all my friends who like egg castle can enjoy it Eat your own safe and delicious egg castle. You just need a secret weapon. Haha, tell me. It's a round little fried egg mold. "

Production steps:

Step 1: mix pork stuffing, pepper, soy sauce, salt and a little water to marinate for a while.

Step 2: put the flour, eggs and water into a bowl and stir them into a paste.

Step 3: put the fried egg mould in the non stick pan, pour in the vegetable oil and preheat together.

Step 4: put the egg into the mould, prick the yolk, fry until the bottom is set, with some sugar on the top.

Step 5: take out the eggs first.

Step 6: put the mold back into the pan, pour in 40g flour paste and fry for about seconds.

Step 7: put one side of the egg candy in the batter.

Step 8: take it out for standby after molding and demoulding.
Pour 40g flour paste into the egg mould, add meat stuffing and fry over low heat.

Step 9: immediately put the pastry with eggs in the fresh meat paste, cover it over low heat and fry for 5 minutes.

Step 10: prick the small eyes of the dough with a knife to make the meat better cooked.

Step 11: fry on both sides until golden yellow, and then remove from the pan when the inside is well done

Step 12: brush with chutney, sprinkle with sesame and cumin. Fry over low heat for about 10 minutes.

Materials required:

Flour: 100g

Eggs: 50G4

Water: 150g

Pork stuffing: 50g

Scallion: 10g

Salt: 1.5g

Pepper: 5g

Soy sauce: 5ml

Hot and sour sauce: right amount

Cumin: moderate

Sesame: right amount

Note: be sure to use non stick pot, oil and egg preheater together to prevent sticking. Use a low heat to fry. Make sure you put in half of the dough before it's dry, so that it can stick together and become a whole.

Production difficulty: ordinary

Technology: decocting

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jie Bian Xing Ji Xiao Chi Zi Ji Zai Jia Zuo Dan Bao