Scalded Egg Skin

Name: Scalded Egg Skin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Sweet potato starch; 200g Plain Water; 90g Horseshoe powder; 150g egg; 50g pork; Some oil; 10g ginger; 15g Chives; 3g salt; 2 tbsp Soy sauce; Some fresh pepper

by Little Ai Chef

4.7 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

Boiled egg crust is a local snack in southern Jiangxi. This staple food is very traditional and local, and the taste is delicious and smooth, and the family likes it very much. "

Scalded Egg Skin

1. Prepare sweet potato starch and horseshoe powder.

2. Add clean water to the two powders to soak until there is no particle slurry, sieve to remove impurities, then add eggs, and stir the dough evenly.

3. Add a little oil to the pan. When the pan is hot, pour a tablespoon of batter and turn the pan to flatten.

4. Wait for the color of the cake surface to change from white to transparent, turn it over and fry until both sides are cooked.

5. Make all the egg skins in turn.

6. Cut the egg skin into strips for later use.

7. Cut the pork into thin slices.

8. Add a little base oil to the pot, saute the ginger, add the pork and saute until fragrant.

9. Add the broth and bring to a boil, then pour in the egg skin and boil slightly. Add chives and peppers at the end.

Tips:
1. The egg skin should not be spread too thick.

2. Be sure to stir the batter before spreading each piece of egg skin.

3. Stall the egg crusts on a small fire to avoid spreading.

4. You can use your favorite ingredients to make the soup base.