Egg floss

Egg floss method:

Raw materials for making egg floss:

Five eggs, 1.5g refined salt, 5g yellow rice wine and 1.5g monosodium glutamate.

The processing steps of egg floss are as follows:

1. Add salt, yellow rice wine and monosodium glutamate to the egg and beat well.

2. Add oil in the pan and heat it to 40% heat (more oil). Hold a fine mesh sieve in hand and aim at the pan. Pour in the beaten egg evenly on all sides to gradually pour it into the oil. When it is heated to form silk and floats, turn it over with chopsticks, loosen it slightly, take it out and put it in a small basket to dry the oil as much as possible.

3. Put the dried egg shreds in the clean wrapping paper, roll them up, gently push and rub them, change the paper when the paper is wet, and repeat 3-4 times to make the egg shreds dry and puffy.

Characteristics of egg floss:

Rich in nutrition, suitable for children's food.

Egg floss

Egg pine is a traditional local dish in Zhejiang Province, which belongs to Zhejiang cuisine. Rich in nutrition, suitable for children's food.

Characteristics of dishes

Recipe name: egg floss

Jiangsu and Zhejiang cuisine

Type and local characteristics

practice

Material Science

Five eggs, 1.5g refined salt, 5g yellow rice wine and 1.5g monosodium glutamate.

Production process

1. Add salt, rice wine and monosodium glutamate to the egg and beat well.

2. Add oil in the pan and heat it to 40% heat (more oil). Hold a fine mesh sieve in hand and aim at the pan. Pour in the beaten egg evenly on all sides to gradually pour it into the oil. When it is heated to form silk and floats, turn it over with chopsticks, loosen it slightly, take it out and put it in a small basket to dry the oil as much as possible.

3. Put the dried egg shreds in the clean wrapping paper, roll them up, gently push and rub them, change the paper when the paper is wet, and repeat 3-4 times to make the egg shreds dry and bulky.

nutritive value

Nutrients

Rich nutrition, suitable for children's food

Food taboo

For elderly patients with hypertension, hyperlipidemia and coronary heart disease, it is advisable to eat a small amount of eggs, generally no more than one per day, not more than one per day. In this way, limited consumption can not only supplement high-quality protein, but also not affect the level of blood lipids. Damp heat constitution and phlegm dampness constitution are not suitable for eating egg floss.

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