Egg skin(tan dan pi )

Egg skin

Introduction:

"Omelette is often used in stir frying, cold dishes and soup. But the egg skin is very soft and easy to break! It seems simple, but there is also some knowledge. I'd like to share my experience with you here. If you have a better way, please share it with us. "

Production steps:

Step 1: break up the eggs and make sure they are well stirred.

Step 2: appropriate amount of starch, pour into cooking wine.

Step 3: stir evenly, the amount of starch should not be too much.

Step 4: pour into the egg liquid and stir well.

Step 5: brush a thin layer of oil in the pan and heat it.

Step 6: pour the egg liquid into the pot. If the amount is not well controlled, you can use a large soup spoon to scoop some egg liquid into the pot.

Step 7: shake the pan to make the egg liquid evenly spread on the bottom of the pan. The egg liquid solidifies quickly, so the action is fast, so there is no photo. When the egg is completely set, turn it over and fry it again.

Step 8: put the fried egg skin on the plate to cool.

Step 9: cut into silk can be used to stir fry, salad, soup, delicious and good-looking.

Materials required:

Eggs: right amount

Starch: right amount

Cooking wine: moderate

Note: there are two key points in frying the egg skin: 1. Add starch made of cooking wine into the egg liquid. Cooking wine can remove the fishy smell of eggs and make them easier to shape. Starch makes the egg skin more elastic and not easy to break. 2. Oil can not be poured into the pan, but to brush oil, a thin layer is OK. Too much oil makes the skin blister easily, which affects the appearance. It doesn't matter if the pan doesn't shake well in the process of spreading the egg skin. It doesn't matter if there are holes. It doesn't matter if it is cut into silk. If you need the whole egg skin, turn off the fire immediately after the hole, pour a little more egg liquid on the hole, and continue to fry. If you need the flavor of the egg skin, you can add a little salt when beating the egg liquid.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Tan Dan Pi