Sands Angel Face
1.
Use fresh salted duck eggs to remove the yolk and wash the egg whites on the surface.
2.
Pour a small amount of rice wine and steam it in a steamer for 15 minutes.
3.
After steaming, press the egg yolk into a puree while it is hot.
4.
After pressing, set aside.
5.
In a pan, put butter.
Heat over medium heat.
If the fire is too strong, the butter will turn black.
6.
After it has melted, add the minced egg yolk.
7.
stir fry
8.
Season with a little sugar and wine.
9.
To make sand, you must fry the salted egg yolk into small bubbles, so that the taste will be sandy.
10.
To make sand, you must fry the salted egg yolk into small bubbles, so that the taste will be sandy.
11.
To make sand, you must fry the salted egg yolk into small bubbles, so that the taste will be sandy.
12.
Boil hot water and add a pinch of salt to the water.
A pinch of salt in the Italian population, a pitch, is the amount of salt held by three fingers.
13.
Put the fresh angel noodles in boiling water.
14.
Stir with a fork. If you like hard or refill, you can cook for 2 minutes.
If you like soft, just cook for 3 minutes.
15.
Immediately transfer to the salted egg yolk sauce and stir.
Remember not to get too cold!
16.
17.
Mix evenly and then serve.
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Tips:
The advantage of Kuo Leng He is that it makes the noodles more refreshing, but the downside is that it doesn't have any juice. Just like a human skin, when it is rolled into ice water, the pores will naturally shrink, so even the best sauce will not be easily absorbed by the noodles, so the Italians are generally not cold.
