Shredded preserved egg

Shredded preserved egg

Introduction:

"Shredding" is a cooking method in which the semi-finished product is fried and then put into a liquid sugar pot which has been boiled until it can be shredded, so that the raw materials can be soaked in the sugar liquid to make a dish

Production steps:

Step 1: shell the preserved egg and cut it into small pieces.

Step 2: mix flour and starch into a paste, ratio 7; 3.

Step 3: evenly wrap a layer of starch.

Step 4: drag the batter to fry in the oil pan.

Step 5: deep fry until crisp, remove and drain.

Step 6: pour out the excess oil, leave a little oil at the bottom of the pot, and give the right amount of sugar.

Step 7: stir fry the sugar over medium low heat.

Step 8: turn the heat down and stir fry until it dissolves.

Step 9: the fried syrup is light yellow (Amber), and the effect of raw materials is the best.

Step 10: pour in the fried preserved eggs.

Step 11: stir fry quickly, let the sugar juice evenly wrap on the preserved egg, and leave the heat.

Step 12: start drawing!

Materials required:

Preserved egg: moderate amount

Starch: right amount

Edible oil: right amount

Sugar: right amount

Flour: right amount

Note: eggs should not be eaten with turtle, plum and brown sugar. Put a little oil on the plate in advance to prevent sticking.

Production difficulty: ordinary

Process: wire drawing

Production time: 20 minutes

Taste: sweet