Crab Eggs
1.
Reference map of small tea spoon
2.
Prepare main and auxiliary materials
3.
Separate the egg white from the yolk
4.
Put ginger in the egg white, then add 1 teaspoon of salt, 1-1.5 tablespoons of sugar (you can also add an appropriate amount according to your personal taste) beat the egg white evenly, as much as possible, otherwise it will become agglomerated after burning. Beat the egg yolks
5.
Preheat the pot on high heat. Put your hands on top of the pot and you can feel obvious heat. Put the oil in (about 6 tablespoons) and wait for the oil temperature to rise. Don't put the eggs in cold, just a little bit of oil temperature.
6.
Put the egg whites into the pot first, and constantly stir the scrambled egg whites, and stir-fry the egg whites until they become agglomerated.
7.
After the egg whites are knotted, pour the egg yolks and stir fry together, and finally add vinegar (about 2-3 spoons, add according to personal preference)
8.
After the egg whites are knotted, pour the egg yolks and stir fry together, and finally add vinegar (about 2-3 spoons, add according to personal preference)
9.
Out of the pot and plate
Tips:
The color of the egg is the same as in step 8. The finished product can be out of the pot with the same color. Don’t fry too old vinegar. Use rice vinegar, Kangle vinegar, and old vinegar.
