Huangpu egg(huang pu dan )

Huangpu egg

Introduction:

"Today, the leading and supporting roles of this dish are all eggs. When it comes to eggs, everyone must be familiar with them. It is a very common food, and can be seen in almost every household's refrigerator. There are many dishes that can be made with eggs, such as fried, fried, boiled, stewed and so on. It's not difficult to make this Huangpu egg today. The key lies in the control of the raw and cooked eggs and the temperature. If the fire is not too big, the eggs will scorch easily and the eggs will not be tender enough. The eggs can't be fully cooked. Once they are fully cooked, the tenderness and smoothness will disappear. Fried to the surface of the egg liquid like silk cloth texture can be out of the pot, so that the eggs out of the most tender, smooth and delicious

Production steps:

Step 1: cut the minced garlic, then put the minced garlic and all the seasonings into a bowl, stir well, and leave for half an hour

Step 2: prepare 3 eggs

Step 3: add a little salt and stir well

Step 4: take a small bowl, add 1 tbsp of raw powder, 2 tbsp of water, stir well

Step 5: pour into the egg and stir well

Step 6: heat the pan with a little oil

Step 7: pour in the egg

Step 8: turn the pan quickly to spread the egg evenly

Step 9: fry the eggs over low and medium heat until the surface of the eggs presents silk cloth shape; fry all the eggs in turn

Materials required:

Eggs: 3

Raw meal: 1 tbsp

Water: 2 tbsp

Salt: 1 / 4 teaspoon

Soy sauce: 5 tbsp

Rice vinegar: 2 tbsp

Sugar: 3 teaspoons

Sesame oil: 1 teaspoon

Cold boiled water: 3 tbsp

Garlic: 2 pieces

Note: 1. Add some starch water to the egg to make it more beautiful, which is also conducive to the formation of egg skin; 2. Choose a non stick pan to make it better. The diameter of the pan I choose is relatively small, so I don't need to cut the egg. If you use a large diameter pan, you can cut about 6 pieces of eggs into the pan and take them out one by one. 3. Pour the egg liquid into the pan, turn the heat to low heat, and quickly rotate the pan to evenly distribute the egg liquid to all parts of the pan. In this way, the thickness of the eggs will be the same, the heat will be more uniform everywhere, and the fried eggs will taste better.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Huang Pu Dan