Flaming eggs

By VicentaLakin

Flaming eggs
Previously, egg dishes used to be used at banquets were either duck or cold-skinned. In recent years, the country ' s feasts have become more popular with fried eggs made of eggs and fried tiger-skin eggs, some of which are partially cut open around the east slope and steam with the east slope. There's a smell of boiled eggs inside the boiled eggs, and there's a taste of fried eggs with a sense of soccer and wind. There's light wine and onions。

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Steps for Flaming eggs

  • 1
    Now the feast is usually ten cheesy, so the five eggs are prepared at a table and made for the shell。
  • 2
    It's only two-thirds of the eggs。
  • 3
    The oil is about 70% hot, smokes a little, and eggs are blown up, and a little flip in half a minute。
  • 4
    It's the only thing that's going on。
  • 5
    Spoon oil leaks, and the boiler is filled with spare oil。
  • 6
    Hot pots are added to the appropriate amount of oil, about three caps of mineral water bottles。
  • 7
    Add fried eggs, 5 cm in diameter spoon, 1/6 to 5 spoons of soy sauce, 1/3 spoons of clean water, half a cap of wine or mineral water, one third of onions
  • 8
    Half a minute to cover the eggs
  • 9
    Pick up the pan, and the eggs are cut in half at the end。
  • 10
    Onion size
  • 11
    Egg pan
  • 12
    Onions cut flowers
  • 13
    With the rest of the juice in the pot, add five centimetres of diameter spoons, one quarter to one third of soy sauce, one spoon of fresh water, one fifth to one quarter of sweet potato powder, and a bottle of mineral water with around one sugar。
  • 14
    Juice, not too thick, a little thinner。
  • 15
    First, put flowers on the onions, then evenly pour the juice on the onions and eggs。

    • Flaming eggs Make Tips

    The eggs go to the shell, which can be boiled, and the eggs will be crushed slightly, soak in water that the shell becomes more complete. 2. Fry eggs, not to flip too often, otherwise the crust is not easy to form and is more suitable for about half a minute. 3. The amount of soy sauce shall be adjusted slightly to its salinity and its own taste. 4. Juice, which is not easily grasped by the less familiar, can be put in a bit of red potato powder and mixed. Until the thickness fits. 5. Entire juice generally requires that it be not too dense, slightly thin, and that it be evenly smooth. 6. When the onion is sprouted, the onion fragrance is boiled with the temperature of the onion. 7. The determination of whether or not to blow up is visible in colour, gold and yellow, with virtually no egg white, which can be struck with a leaking spoon, and with the sound and sound that are unique to the blast。

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