Sweet Traditional Dish---toasted Eggs
1.
Prepare 3 eggs. Knock two into a bowl and stir into egg liquid (forgot to take pictures)
2.
Put oil in the hot pot, shake the pot so that the pot is evenly covered with oil, and the remaining oil can be poured out.
3.
Pour the egg liquid into the pot and pour it in as evenly as possible.
4.
Shake the pan to make the egg liquid evenly cover the pan and try to make the egg skin even. (It is best to use a flat-bottomed non-stick pan)
5.
Cut the egg skin into diamond-shaped slices.
6.
Knock the remaining egg into the bowl. After stirring, add the starch and stir to form an egg paste. The egg paste should be scooped up and fall in a straight line. It should not be too thick.
7.
Put the cut egg skins into the egg batter and evenly batter.
8.
Put about 100 grams of oil in the pot to heat
9.
The battered egg skins are fried in batches.
10.
Drain the fried eggs and set aside.
11.
Pour out the remaining oil in the pot, leave a little base oil, and add sugar.
12.
Heat on medium heat, stir while heating, and fry until the sugar is completely melted and light brown, and when bubbles are forming, use a spatula to scoop up the sugar juice and pour it down to form a straight line. Put in the fried eggs and dip the sugar evenly Out of the pot immediately after the liquid. The time requirement is very strict, so there is no time to take pictures. This step is the key to silk drawing. If the sugar is not enough, the silk cannot be pulled out, it becomes a sugar stir-fry, and it becomes bitter after time has passed.
13.
Serve it while it’s hot. You don’t use much sugar, so you don’t need to pull the wire, but it won’t stick together easily and it won’t be too sweet.
