Beef and Egg Tongs
1.
Ingredients needed.
2.
Beat two eggs into a bowl, put a little salt, and beat into egg liquid.
3.
Cornstarch mix thoroughly with a little milk
4.
Add to the beaten egg and mix thoroughly.
5.
Scoop out the bubbles.
6.
The finished egg liquid.
7.
Heat the cast iron pan and brush the oil.
8.
Pour the egg liquid and spread it all over the bottom. It cannot be too thick or too thin.
9.
Put beef sauce.
10.
When the bottom of the non-stick pan is solidified, quickly fold it into a crescent.
11.
Three folds in half. I took pictures so I turned slowly.
12.
Turn it over and fry it yellow. When both sides are browned, you can get out of the pan.
13.
Continue to repeat the previous steps of pouring the egg mixture, add beef sauce, fold in half, and fry on both sides.
14.
Set out the pan.
15.
Can't help but try a fresh one first.
16.
I made this a few days ago, and I didn’t take photos to post the recipe, but I made it up today.
17.
Every time a recipe is posted, it is taken with a mobile phone, and the time is limited without too much decoration, and it is presented truly.
Tips:
1. The egg skin made by adding starch to the egg liquid is tough and not easy to break, it won't be dry, and the taste is more tender.
2. Corn starch is made more tender and fragrant with milk.
3. Beef sauce is made by frying beef froth, adding water to it, and then thickening it. If the sauce is a little thin and not thick enough, you can stir-fry it to collect the moisture. Boiled beef is more fragrant and softer than fried minced meat. You can make some spares at ordinary times, and you can use many dishes.
