Candied Eggs

Candied Eggs

1. Put 10 grams of starch in the small bowl and use a few drops of water to pour it out. The purpose is to not break easily when spreading the egg skin

2. Beat the eggs in a small bowl and beat evenly

3. Heat the pan and apply a little oil. Pour in an appropriate amount of egg liquid, turn the pan to flatten the egg liquid into cakes

4. When the egg liquid is not completely set, fold the egg skin to make it stick together. So 4 eggs are dusted with two egg skins, leaving part of the egg liquid in the small basin

5. Put the folded egg skin on the chopping board

6. Cut rhombus

7. Put it in a small basin with the remaining egg mixture, add cornstarch, stir evenly and hang on the wet egg paste

8. Put oil in the pan, add 50% heat and fry the egg slices one by one, and remove them. When the oil temperature rises to 70%, re-fry for a while for about 30 seconds, and remove it with a crispy feeling.

9. Oil control spare

10. Leave a little oil in the pot, add a little water and sugar. At the beginning, the fire melted the sugar and stirred in one direction. After the big bubble turns into a small bubble, change the fire to low, and when the foamy white sugar turns light yellow, add the fried egg skins. Stir fry evenly

11. Sprinkle with sesame seeds