Lirong West Toast

Name: Lirong West Toast
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets Toast; 1 piece egg; Some Creamy Chestnut Paste; a little oil

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The last two slices of toast, the freshly made chestnut scented chestnut paste, are combined to form a west toast, and this last toast is settled.
Li Rong is a little bit dry, but it doesn't affect making West Toast. Of course, you can also add a little milk/cream/butter to moisturize the chestnut paste, but for lazy people, all this is called superfluous.
Fry the west toast and cut it open. The slightly dried Li Rong is sandwiched in the middle, with distinct levels and no boundaries. . . . "

Ingredients

2 tablets Toast
1 piece Egg
Some Creamy Chestnut Paste
a little Oil

Lirong West Toast

1. Ingredients: 2 slices of toast, 1 egg, appropriate amount of milk-flavored chestnut paste, a little oil

2. Beat the eggs and set aside.

3. Cut off the four sides of the toast,

4. Spread chestnut paste on one of them,

5. Cover with another piece.

6. Heat the pan, pour a little oil,

7. Put the toast with jam in the egg liquid, so that the six sides are covered with egg liquid.

8. Put it in the pot and fry slowly,

9. Fry one side, turn it over,

10. Fry on six sides until golden brown, out of the pan.

11. Cut diagonally into quarters.

Tips:
The creamy chestnut paste can be replaced with other puree paste.
Use low heat when frying, so as not to burn.
The size of the cut pieces can be adjusted at will or not cut.