Scottish fried eggs
By VicentaLakin
The first Scottish egg was a success, and the next time I'm going to try a quail egg, the finished product will be smaller。
Recipe Recommendations
- eggs of 6
- pork belly 350 grams
- scallion appropriate amount
- ginger appropriate amount
- bread crumbs appropriate amount
- cornflour appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
Steps for Scottish fried eggs
1
Prepare the food, take an egg to disperse. I've got a bone egg here2
Five flowers are cut in pieces (this time is saved in the gallows, too much), ginger and onions are cut in pieces with a bit of water in the juicer to rinse and filtration, five flowers with soy sauce, wine, pepper powder, a bit of raw powder mixed up, while pouring in onion juice, a little more, so that the meat is fully absorbed, not too much onion acre, too much onion acre, too much meat is unsophisticated3
The eggs are boiled in water for about seven minutes, depending on the size of the eggs4
And when the eggs are boiled, be careful when they are skinned, and the eggs are easily broken when they are not ripe. Put an egg in a powder, and then a meat, and make it into the shape you like, and then a powder, then roll it in the egg fluid, and then wrap it up with bread5
The boiler's hot, it's about 180 degrees hot, it's too hot, it's too hot to fry6
It's been a while since I've blown up a little bit. It's still yellow. It's made of eggs7
I'll put extra meat in the balls, roll it in the bakery, blow it to the yellow, and the food won't be wasted