Quick Hand Eel Egg Tart

Name: Quick Hand Eel Egg Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Hand pie crust; Some egg; Some corn; Some carrot; Some Haricot vert; Some salt; Some Sugar; Some Black pepper; Some milk

by Eel World Food

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Generally speaking of egg tarts, one would think of sweet fresh milk tarts. The tart liquid is made with milk, eggs and sugar, and some dried fruits are usually added, but the overall taste is still sweet.

Today we made a salted egg tart with our hands on the pie crust. The crisp crust with the scent of green onion is wrapped in eel and vegetables, and there is a touch of milk. It is a good choice for afternoon tea or breakfast~"

Ingredients

Quick Hand Eel Egg Tart

1. Preparation materials: hand pie crust or flying pie crust, eggs, corn, carrots, green beans, salt, sugar, black pepper, milk.

2. The eel is roasted by children in the world, and the meat is more delicate.

3. Add milk, a little sugar, a little salt and freshly ground black pepper to the eggs, stir well, and then strain them for later use.

4. Defrost the crust and the eel in advance. When the eel is half-hard, take it out and cut into small cubes (you can use the microwave oven to turn for 3 to 3 minutes to take out, and it will be more dry when baked).

5. Soften the crust (I use a hand-cooked cake with a green onion fragrance) and press it into a round shape with a mold. Then put the pressed crust into the egg tart mold and compact it slightly.

6. Then put the blanched miscellaneous vegetables in, and then put in the children's grilled eel.

7. Then pour the egg tart liquid one by one into the egg tart mold, eighth full.

8. Then put a piece of pie crust on the top and pinch the edges.

9. Preheat the oven to 190 degrees, and bake the egg tarts for 15 minutes (various ovens have different temperaments, so you need to observe them from time to time).

10. Bake until the crust is bulging and golden brown.

11. Let it cool for a while after baking, the crust itself has oil content, which can be easily demoulded~

12. The crust is crispy and crispy, the salty and sweet with green onion, the inside is delicious eel and sweet vegetables, and the silky egg after solidification, the taste of the mouth is surrounded by the tongue, the aroma is overflowing, and the lips and teeth are left after eating. Fragrant, endless aftertaste.