egg skin
Main ingredient: eggs. Accessories: starch, cooking wine, shallots, etc. 1. Beat the eggs, be sure to stir well. 2. Appropriate amount of starch, pour in cooking wine. 3. Stir well, the amount of starch should not be too much. 4. Pour into the egg mixture and mix well. 5. Brush a thin layer of oil in a frying pan and heat it up. 6. Pour the egg liquid into the pot. If the amount is not well controlled, you can use a large soup spoon to scoop some egg liquid into the pot. 7. Shake the pan so that the egg liquid is evenly spread on the bottom of the pan. The egg liquid solidifies quickly, and the action should be fast. After the egg liquid is completely solidified, turn over and fry again. 8. Put the fried egg skin on a plate to cool. 9. After shredding, you can
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Accessories: starch, cooking wine, shallots, etc.
1. Beat the eggs, be sure to stir well.
2. Appropriate amount of starch, pour in cooking wine.
3. Stir well, the amount of starch should not be too much.
4. Pour into the egg mixture and mix well.
5. Brush a thin layer of oil in a frying pan and heat it up.
6. Pour the egg liquid into the pot. If the amount is not well controlled, you can use a large soup spoon to scoop some egg liquid into the pot.
7. Shake the pan so that the egg liquid is evenly spread on the bottom of the pan. The egg liquid solidifies quickly, and the action should be fast. After the egg liquid is completely solidified, turn over and fry again.
8. Put the fried egg skin on a plate to cool.
9. After shredding, it can be used for stir-frying, salad dressing, and soup. It is delicious and beautiful.
Tips on how to make sloppy egg skin
There are two keys to making a good egg skin:
1. Add starch prepared by 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 less prone to breakage.
2. You can't pour the oil into the pan, but to brush the oil, a thin layer is enough. Too much oil is easy to foam the egg skin, affecting the appearance. It doesn't matter if the pot is not shaken well and a hole is formed during the process of spreading the egg skin, and shredding it has no effect at all. If you need the whole egg skin, turn off the heat immediately after the hole is formed, pour a little egg liquid on the hole, and continue to fry. If you need the egg skin to taste, you can add a little salt when you beat the egg liquid.
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