Zhejiang cuisine.... Egg floss

Zhejiang cuisine.... Egg floss

Introduction:

"It's not a famous dish, but it's a delicacy that people in Jiangsu and Zhejiang always prepare for children. Egg floss. I used to eat it when I was a kid. There will be chicken, but we can't eat chicken. We can only use chicken eggs to make food for us. Sometimes my mother will prepare a salty egg drop. Of course, most of the time we taste sweet. It looks like it's similar to meat floss. It tastes different when it's loose. When snacks, with small porridge, with soup noodles are good choices, and the practice and food materials are very simple. I haven't made egg floss either. I tried it this morning, and I felt good. Because I was afraid of too much oil, I used the frying style instead of the frying style, because the finished product was not very loose, but it tasted good. It wasn't oily, and it was loose. "

Production steps:

Step 1: prepare two eggs.

Step 2: add oil to the hot pot and put it into the oil compartment for standby.

Step 3: add appropriate amount of fine salt to the egg, beat until the egg yolk is fused, then pour the egg liquid into the oil grid, and leak into the oil pan through the oil grid.

Step 4: stir fry until the egg is set, then turn off the heat.

Step 5: wrap the fried egg in oil absorbent paper.

Step 6: roll it into a round bar and let the oil paper absorb the oil. It's almost necessary to use five paper cards after the phase.

Step 7: a loose egg floss finish.

Materials required:

Eggs: 2

Fine salt: right amount

Note: 1: when sifting the egg, turn it clockwise and mix it anticlockwise. 2： When frying an egg, don't fry it too old. It will directly affect the taste of the finished product. It's better for children to eat it full or tender. Of course, it's better for them to be older. 3： After the oil paper is filled with oil, make sure to change the paper.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: Original