People who don't like preserved eggs must not eat them. The flavor of preserved eggs is very strong and you won't stand it. Eggs are commonly used ingredients and can be made in thousands of ways. When it comes to flavors, they all have their own merits. Everyone is unique and their tastes are different, so it is difficult to say which is better or worse.
This method is very interesting and the taste is also very interesting. Friends who like original preserved eggs can try it. The outer skin is crispy and the meat is tender and smooth. After taking a bite, the flavor of eggs and preserved eggs blends with the crispy outer skin and smooth pork. Add a little ketchup or Thai sweet spicy sauce, and the taste is really very good.
bastard
Recipe Recommendations
- preserved eggs appropriate amount
- cooked eggs appropriate amount
- onion appropriate amount
- bread flour appropriate amount
- fresh milk appropriate amount
- egg yolk appropriate amount
- protein appropriate amount
- flour appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- pepper appropriate amount
Steps for bastard
1
Stir well the ground pork, diced onion, fresh milk, soy sauce, sugar, egg yolk, and pepper. Add the bread flour and stir. Put in the refrigerator for 30 minutes. Set aside.
2
After 30 minutes, take out the meat for later use, and cut the cooked eggs in pairs.
3
Combine half an egg and half a preserved egg (it is easy because the yolk of preserved egg is sticky) and dip it with cornflour.
4
Remove the meat and flatten it, wrap it in the egg, wrap the egg with a patty, and pinch it tightly with your hands without crushing the egg too hard. (It is easier for people with large hands to operate, so leave it to people with large hands to operate)
5
After pinching, dip the outside with flour, then dip the protein solution.
6
Wrap it in bread flour.
7
Put it in hot oil and fry it over low heat to avoid overpowering the meat.
8
Pick up and place on a kitchen napkin to absorb oil.
9
Cut open, place on lettuce leaves and dip in salad dressing or ketchup.bastard Make Tips
If you touch your hands with oil when you pack meat, the meat will not touch your hands. People with big hands are easier to operate. If you have small hands and need to wrap it with both hands, you can't wrap it while putting it in the pan. By the time you wrap everything, the bread flour and meat skins of the first few pieces will be stuck to the plate and break it when you take it.