Drawn eggs
This dish is served in many Northeast food restaurants. Its scientific name is Crispy Yellow Cuisine. I guess it's probably named because it tastes crispy and golden color.
Recipe Recommendations
- eggs of 2
- starch appropriate amount
- sugar 2 tablespoons
- sweetening
- wire drawing
- ten minutes
- ordinary
Steps for Drawn eggs
1
Prepare 2 eggs and equal amount of starch.
2
Pour the eggs into the starch and stir well. Allow the starch to fully blend into the egg.
3
Apply a little oil to the pan, heat it up and place it on top of your hands to feel slightly warm.
4
Pour in the egg liquid, keep low heat, and spread out into an egg cake.
5
Wait until the bottom of the egg skin solidifies and the surface has not yet solidified, gently lift it up and fold it in half into a semicircle. Gently press it with a shovel.
6
Wait until the egg liquid is completely solidified before taking it out and placing it on the cutting board.
7
Cut into thumb-sized pieces. Fig.
8
Place the chopped egg slices into the mixed bowl, turn carefully, and stick with the remaining egg liquid. (You don't have to leave the egg liquid in the bowl here deliberately)
9
Start the oil pan, heat the lamp oil until it is 50% hot, add in the egg slices and fry them over medium to medium heat until golden brown. If the heat is too high, the skin will be burnt, and there will still be moisture inside. If it is served, it will collapse. The shape is not good and the taste is not good.
10
Leave the base oil, add white sugar, and cremate. You can control the amount yourself. We have children at home who can't eat too much sugar, so I put 2 spoonfuls in it.
11
When the white sugar turns into an amber liquid, pour in the fried egg slices and stir quickly.
12
Pour syrup on each piece and you can serve the pot.
13
Serve and wait until it cools completely before eating. The taste will be good.
14
The last time I made it, there was no finished picture of a single layer of egg skin folded in half.