Chives and egg floss
By LynnSawayn
Egg pine belongs to Zhejiang cuisine but is not a big dish. Simple to make and rich in nutrients. It is even more delicious when paired with leeks.
- salty and fresh
- fried
- half an hour
- simple
Steps for Chives and egg floss
1
Knock the eggs into the bowl.
2
Add 1 spoonful of salt and stir until egg liquid, and use an egg beater to stir evenly.
3
Put the oil in the pan and cook until it is 40% hot. Hold a fine-eyed sieve and aim it at the oil pan, and evenly pour the beaten egg liquid on all sides.
4
Turn the sieve holes in one direction while sifting.
5
The eggs fluffy quickly.
6
Use chopsticks to turn it over and loosen it slightly.
7
Put it into a sieve to control the oil, and squeeze it with a shovel or spoon. It is best to have oil absorbing paper to absorb the oil.
8
Put it in a fresh-keeping bag and roll it out to make it more delicate.
9
Wash the leeks, control the water and cut them into the dust.
10
Leave a little oil in the pan and add 1 teaspoon of salt.
11
After salting, cease fire, add shredded leeks, stir fry for a few times and serve out of the pan.
12
Find a small round bowl. Put the egg floss in the dipping bowl I use first.
13
Add leeks.
14
Tighten it and invert the plate.Chives and egg floss Make Tips
Don't fry too many eggs at one time, but fry them in divided times until the eggs are loose into threads, which is better.