Spread egg skins

1

Beat the eggs and be sure to stir well.

2

Add appropriate amount of starch and add cooking wine.

3

Stir well, not too much starch.

4

Pour into the egg mixture and stir well.

5

Brush a thin layer of oil in a pan and heat it up.

6

Pour the egg mixture into the pan. If you don't control the amount well, you can use a large soup spoon to scoop some egg mixture into the pan.

7

Shake the pan so that the egg liquid is evenly spread on the bottom of the pan. The egg liquid solidifies quickly and moves quickly, so no photos were taken. After the egg liquid is completely solidified, turn over and fry again.

8

Place the fried egg skins on a plate to cool.

9

After being shredded, you can be used for stir-frying, cold salad, and soup. It is delicious and beautiful.

There are two keys to frying the egg skin: 1. Add starch prepared from cooking wine to the egg liquid. Cooking wine can remove the fishy smell of eggs and make eggs easier to shape. Starch makes the egg skin more elastic and difficult to break. 2. You cannot pour the oil into the pan, but brush it with oil. A thin layer will do. If there is too much oil, the egg skin will easily foam and affect the appearance. It doesn't matter if the pan is not shaken up and holes are created during the process of spreading the egg skins. It doesn't affect it at all. If a whole egg skin is needed, turn off the heat immediately after a hole occurs, pour a little more egg liquid on the hole, and continue to fire and fry. If you need a flavored egg skin, you can add a little salt when beating the egg liquid.