Cream eggs
By VicentaLakin
Fresh scallops, also called tapes, tastes good. The tape is particularly easy to mature, so it's usually quick to heat, not for long, or it's too old to taste much worse. Today I used eggs to make a tape, wrapped it in egg fluid, so that even a little longer would not affect the tender taste of the tape。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Cream eggs
1
The tape is clean
2
With salt, pepper powder, and a little vinegar after water filtering, mix it, not pickle it, and follow it. White vinegar can be good enough to remove the smell of the tape and keep it fresh。
3
A little yellow wine in the eggs, and then scattered. The yellow wine will make the eggs condensed faster, and they'll fry better but softer
4
I don't know
5
In the pot, it's fried ginger
6
Rewind the tape
7
A little more salt, a couple of seconds fast. At this point in time, the amount of salt is enough to satisfy the taste of eggs and celicans
8
Pour it in the egg
9
A little condensation at the bottom of the egg is added to the herring
10
The process of egg condensation must continue to be fried, so that the egg is wrapped together with herbs and tape, so that the egg can come out when the egg is fully condensed。