The sugar-competent ridge
By VicentaLakin
The ridge is said to be a special dish of Tianjin, with soft eggs wrapped in a smooth ridge, which makes people fall in love with it. The original ridge is free of sugar vinegar, but it's always boring to eat a taste! Those who try to make sugar vinegar are more popular with their families. A soft egg is full of sweet sugar juice, and a tender ridge is impregnated
Recipe Recommendations
- eggs of 4
- tenderloin appropriate amount
- chives appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for The sugar-competent ridge
1
The raw materials are so simple that no onions can be released. Onion cut off, spinal laceration with a little salt and wine。
2
I used two spoons of sugar。
3
Five more spoons of vinegar, one spoon of raw water and half a bowl of water for sugar. (The variety of vinegars and acidity are different. I'm using the heavenly sweet vinegars, not the sour ones. If you want to reduce the proportion of vinegars with old vinegar or vinegar, the drums have to remember
4
It's a pickled spinal cord。
5
It'll be fine until it's warm。
6
The eggs are scattered with a proper amount of salt and a small amount of onions。
7
Put more oil in the pot, make eggs into omelet, lay them down into the ridge, make small fires boil slowly, keep moving the pan, and make the eggs condensate into the ridge。
8
It's basically condensing, so I'm not looking good with shovels. It's supposed to turn around. Keep the fire so that the juice is quickly absorbed by the eggs。
9
It's almost enough to get out, and it's done with onions. Looks like there's no soup, fresh eggs and ridges full of sugar and vinegar. Every time this big plate of mine doesn't exist at all, the baby eats especially good. Simple and appetizerful, and it's good for the heat. It won't take long in the kitchen to get a taste for it。The sugar-competent ridge Make Tips
The final flip of the egg is a technical skill that determines the final appearance. Mine turns out tragically every time—it's so frustrating! I suggest using more oil when frying the eggs. Don't overcook the tenderloin; once it changes color, it's ready. Since it will be wrapped in the egg and cooked in sweet and sour sauce later, it will definitely be cooked through.