How to make a silk egg? An authentic way to draw eggs

1.Prepare eggs and thinner water starch.

2.Beat 2 eggs in a bowl and stir in the thinner water starch.

3.Brush a pan with a little oil, pour in the egg mixture and fry into an omelet.

4.The remaining egg and water starch and flour mix well into a paste.

5.Cut the egg cake out of the pan into a triangular shape, hang the batter, boil the oil in the pan to about 180 degrees, fry it until it swells, remove the oil and drain the oil for later use.

6.Put some water and sugar in the pot and start cooking.

7.When the sugar water turns to small bubbles, and the bubbles become non-foaming, turn off the heat until the color turns light yellow.

8.Pour in the fried eggs, quickly toss well and sprinkle with white sesame seeds.

9.Spread a little sesame oil on the bottom of the dish and add the shredded eggs.

Eggs are the easiest to make into a physical object, as long as an individual can turn eggs into food for customers, he is also the center of deliciousness. Therefore, there is no need to go through so much effort to do any Dharma records.

Prepare eggs, starch, cooking oil, water, sugar, sesame seeds. Beat in the eggs, add starch, mix into a garment, and put a little oil to ensure that the eggs do not stick to the pan. Pour the eggs over low heat, and don't listen to the song is a rubber band cloud.

After frying, turn it over and fry it on both sides, present it, cut it into diamond-shaped pieces and fry it in oil, without too much oil, use a frying pan, the fire is not too big, and the two egg cakes are as fluffy as a sponge. Boil the sugar, low heat, don't use too much water, boil the sugar, pour the yellow into the egg cake with the son, and stir-fry quickly. Finally, sprinkle in sesame seeds and put on a plate, and the crispy, delicious, nutritious and delicious shredded eggs are ready.

Cook the eggs, peel the skin, pour oil into the pot, wait for the oil to heat up in the pot and put the eggs in it for a while, pour the oil out, pour some water into the pot, put in the sugar, the sugar turns red and the eggs are poured into the pot.

Stir-fry the rock sugar for shredding!

Eggs eat to a new height, come to a piece of silk eggs, sweet and sweet Tanabata!

Ingredient list Add to the purchase list.

10-30 minutes |Garnish (intermediate).

4 eggs, 30g of water starch (powder 1: water 3), 20g of dry starch, 90g of sugar, colored chocolate needles (optional).

Cooking steps: Step 1 13

Prepare the ingredients.

Step 2 13

Add water starch to three eggs and stir well with chopsticks, be sure to mix well!

Step 3 13

Put the beaten egg mixture into a pan and spread it out into an omelet, and make it all in turn.

Step 4 13

Cut the egg skin into long strips and cut into diamond-shaped diamond-shaped slices, steps 5 13.

Add the other egg to the dry starch and stir well, steps 6 13.

Pour into a large bowl, add the sliced egg skin, mix well, steps 7 13.

Make a small half pot of oil in a pot, boil until it is 2 percent hot, and mix the egg skin well, step 8 13.

Fry over medium heat until the eggs bulge and remove.

Step 9 13

Wait for the oil temperature to rise to 40% hot, re-fry and set aside.

Step 10 13

Cool the pan and pour in the sugar.

Step 11 13

Boil on minimum heat until the sugar melts and is slightly yellow, (stir-fry the sugar with a spatula constantly) Step 12 13

Add the fried egg skin and quickly stir it evenly to see if the effect of pulling the silk is very good, (you can't pull the silk when it cools).

The last step.

Sprinkle with colourful chocolate needles for decoration.

How to make a shredded egg Well, first talk about the egg into a thin cake, then cut it into that small diamond-shaped frame, then put the flour and grab it, then make oil, boil the oil, and wrap a few eggs in the flour and this egg. Fry him, boil the sugar after scooping the well, boil the sugar eggs and turn them over twice, I see. And.

Crack three eggs into a bowl and beat. Take another bowl, knock in an egg, add dry starch and water, and mix well to form an egg batter. Heat the wok on a hot fire, slide the pan with oil and pour it out, leave the remaining oil, change to medium heat, pour in the beaten egg liquid, spread it into a round egg cake with a diameter of about 9 cm, turn it over after condensation, pour lard around it, wait until both sides are golden brown, and cut it into egg pieces about 3 cm long and 1 5 cm wide.

Put cooked lard in the wok, burn it to seven or eight percent hot with a strong fire, switch to low heat, dip the egg pieces one by one into the egg batter, put them in the oil pan and fry them until the egg paste solidifies and take them out, and then use the hot fire to raise the oil temperature to eighty percent hot, return the egg pieces to the pot and fry them until the outer layer is hard and crispy, pour them into a colander and drain the oil. Leave the remaining oil in the pot, put it on medium heat, put in the sugar and a little water, and continue to push and fry with a hand spoon for about a minute, see that the sugar juice is dark yellow thick and sticky and silky, quickly put in the sugar osmanthus, pour in the fried crispy egg pieces, and sprinkle in the sesame seeds while shaking the wok. Once the eggs are coated in white syrup, remove from the pan, place in a greased dish and serve quickly.

Dip in cold boiled water before entering.

The main point is to make egg skins not on high heat, the egg skin should be thin, and the pan should be full of oil but not excess oil. When frying sugar, the heat should not be too high, and the most important thing is to stir more to prevent paste.

This one requires a certain amount of cooking skills.

Stir the eggs evenly and spread them into cakes, then dip some noodles and fry them in oil, take them out of the golden yellow, heat the oil, put the sugar, boil them into jujube red, put the fried eggs in and stir-fry, and completely roll on the sugar solution!

Beat the egg mixture evenly, pour it into the hot oil pan and fry it, fry it and take it out, flatten it in half, then flatten it in half, fold it in half, cut it into pieces and fry it again, remove it and drain the oil for later use.

Eggs can't be used to make silk drawing, because silk drawing requires a lot of sugar to be unsuitable for making eggs.

Start by cutting the hard-boiled eggs into small pieces. Then add water with sugar. The procedure is:

Guo Zhongyu added a little oil. Cook until 30% hot shrimp six sugar. Stir-fry.

After melting, add the water. In Oh, the old town of Tangxi. Don't get old.

Add the eggs and cut them. Stir-fry quickly, then play the cards. Dip in cold water, eighty-four.

The eggs are ready.

Boil the eggs, peel them, boil the syrup, put the eggs in the syrup and stir-fry them out of the pan. Very simple.

Drawing eggs: First, open the eggs, add water starch and stir well; Fry into quiches; Mix the flour into a paste and fry until it swells; Then make sugar water and pour in the fried egg cake to form a silk drawing.

Soak the potato starch, beat the eggs and pour the water starch, fry the egg cake, cut the egg cake into a diamond shape, apply a layer of batter and fry the egg cake until golden brown, and pour out the oil. Boil the syrup, pour the eggs and stir-fry.

Open two eggs, add water starch and stir well; Fry into quiches; Take another egg and mix it with water starch and flour to make a paste; Hang the batter on the egg cake cut into triangles and fry until it swells; To make the syrup, pour in the fried omelet and sprinkle with black sesame seeds.

Add some starch to the eggs, beat them to make egg skins, change knives into diamond-shaped pieces, sprinkle some starch paste on the egg skin, fry them in the pan to get golden brown, and then use syrup to hang the fried egg skins.

Boil the eggs. Let it cool, and later peel off the skin and cut it into small pieces. Stir-fry sugar color.

Tang Shen must be able to pull out the silk. Get the heat in hand. Then join.

Appropriate amount of water. Add the cut egg pieces to the pond and stir-fry them quickly, dip them in water and eat. This way the silk can be pulled out.

Do wire drawing. Eggs are simple. Those two eggs.

Stir-fry it. Cut into slices. Then use an egg.

Beat in the batter and mix it thoroughly. Spare. Put water and sugar in the pot.

After boiling until reddish-brown. Put the eggs in and stir-fry a few times. Then sprinkle with sesame seeds.

Remove from the pan. Serve on a plate and eat in a bowl of cold water. Dip it in cold water and eat it when eating.

Four eggs are boiled, shelled, cut into pieces, add an appropriate amount of water to the pot, add 200 grams of sugar, boil the syrup over low heat, then pour in the eggs, stir-fry quickly, the syrup is evenly wrapped on the eggs, scatter the cooked sesame seeds, stir-fry slightly, and the finished product is out of the pot.

Friend, I really haven't eaten a silk drawing egg, maybe this silk drawing egg is not easy to make, so I really can't make it.

Hello, you can follow the recipe to make shredded eggs, the same way as shredded apples and shredded bananas.

Mix the eggs with the flour into a paste, fry them in oil and cut them into cubes for later use. Put the sugar into the pot, add an appropriate amount of water, boil it into a slightly yellow viscous liquid, and then put the chicken cake and mix well.

How to make a silk egg? To find out how, you can go. Check it online.

But not necessarily a shredded egg. They all love to eat. If there is value, we can refuse to go down, and do it without value.

I won't do it.

You can do this directly according to the recipe, because there are detailed methods in the recipe, and at the same time, you can become proficient in this dish by doing it a few more times!

Beat an appropriate amount of sugar into the eggs you want from the shredded eggs. and starch.

Homemade shredded eggs.

Today brings a very homely, super novice silk egg.

Shredded eggs are different from other shredded dishes and are required to be eaten hot.

Drawn eggs are just as delicious as they are cold, and they are perfect for a snack.

Moreover, the method of drawing silk eggs is simple, and the materials are also very homely.

Perfect for beginners (.).

Ingredients: 3 eggs.

Sugar 100 grams.

Milk 25 grams.

Water 70 ml.

White sesame seeds to taste.

Cooking oil to taste.

Super novice home-style egg drawing.

Beat three eggs and add 25 grams of milk.

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Stir to combine. Please click Enter a description.

Grease a pan with a little base oil and pour in the beaten egg mixture.

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Slowly fry over low heat to form a thin quiche. The technique is similar to that of a spring cake, and it can be spread in a pot.

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After baking three or four egg cakes, cut them into mahjong cubes.

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Don't waste the rest of the egg mixture, use it to wrap the omelet.

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Fry in the pan at 40% oil temperature until golden brown and crispy. The omelet will also become fluffy.

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This step is very critical, 100 grams of sugar, 70 grams of water. Bring the fire to a boil, switch to low heat, and stir constantly to boil the sugar water to this state. That is, the syrup that turns yellow.

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Add the fried eggs, sprinkle some sesame seeds, and stir-fry quickly. It must be quick here, and the syrup is quickly wrapped in eggs.

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Pull the eggs out of the pan!

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TipsWhen boiling syrup, be sure to turn the heat to low after boiling, and be sure to stir constantly during the period to avoid sticking to the pot, and be patient.

1.Beat the eggs into a bowl and stir 2 pots with a little oil, burn until six or seven percent of the heat pour in the eggs, then spread the eggs evenly in the pan, and fry them into a thin cake shape 3Fry the eggs and let them cool, cut them into diamond-shaped slices and set aside for 4

Add water to the flour and stir it into a paste, pour oil into the pot, when the oil is hot, dip the eggs in the flour paste, and then put it in the pan and fry it for 5 and fry until golden brown and remove the oil 6

Fill the pot with a little water, when the water is boiling, add the sugar and stir, when the sugar bubbles, pour the fried eggs into the pot and stir-fry a few times, hang the sugar evenly and put it out.

How to make the shredded eggs:

Ingredients: 3 eggs, 100 grams of sugar.

Excipients: appropriate amount of cooked white sesame seeds, appropriate amount of edible oil, appropriate amount of sesame oil, appropriate amount of water starch, appropriate amount of flour.

1. Beat two eggs in a bowl, pour in a little water starch and stir well.

2. Take out the pan, pour oil into the hot pan, and then pour in the egg mixture.

3. Beat an egg in a bowl and mix it with starch to form a paste.

4. Cut the fried eggs into pieces, hang the paste that was adjusted before, and put them in the pan to fry.

5. Add sugar when the pot is hot.

6. Boil the sugar until it is sugar-colored.

7. Pour in the fried eggs, quickly stir well, and sprinkle with white sesame seeds.

8. Finally, it can be put on a plate.

You're talking about loose eggs, which come in both sweet and salty flavors.

Raw materials for sweet egg floss: 1 750 g of eggs, 600 g of white sugar, 4 kg of salad oil (actual consumption of 400 g), 50 g of peeled white sesame seeds (5 servings).

Preparation: 1 Egg knock into a bowl, add white sugar, beat evenly with a whisk until the sugar melts. 2. Heat the pot on the fire, pour in the salad oil and cook until it is 40% hot, use a stainless steel colander to leak the egg liquid into the pot, and stir it clockwise with a hand spoon until the leakage is finished.

Fry until the shredded eggs are golden brown, remove them with a colander spoon, and press them with a hand spoon until they do not drip oil, pour them into a stainless steel plate covered with oil blotting paper (note: the plate is 30 40 cm) and mix well with chopsticks, then evenly sprinkle a layer of white sesame seeds, and then spread a layer of oil blotting paper on top, add a stainless steel plate of the same size, and increase the oil absorption, so 3 or 4 times, until the oil is sucked up. 3. Remove the top plate and blotting paper, cut off the raw edges around the egg loose, then cut two knives longitudinally, into 3 equal parts, and then cut it horizontally into a finger-wide strip, and put it on a plate.

Precautions: 1. Eggs should be fresh; White sugar is caster sugar without impurities. 2. After the egg liquid and sugar are beaten evenly, they should be left standing for 10 15 minutes, and then put in the oil after the bubbles are gone.

3. Heat the pot and then put the oil, the egg liquid is easy to stick to the pan when the cold pan is fried with oil. 4. The oil temperature is heated to four percent of the heat, in order to leak into the egg liquid, if the oil temperature is not enough, the egg liquid is not easy to form filaments, the oil temperature is too high, and the color is too fast to meet the requirements of dehydration and texture. 5. Stir the shredded eggs in one direction, at an even speed, and do not use too much force to prevent the shredded eggs from being crushed.

6. It is necessary to drain a pot, if you take out a part of it halfway, it is easy to form egg pieces. 7. Out of the pot, press the shredded eggs with a hand spoon until the oil does not drip oil, pour them into the plate and use chopsticks to pluck evenly for degreasing. 8. After removing the oil, cut it while it is hot, if it is cooled and then cut, it is easy to chop the egg floss.

9. After the eggs are cooled, put them in another dish covered with blotting paper and put them in a ventilated place to prevent moisture return, or wrap them in plastic wrap and store them tightly.

Dish name] salted egg floss.

Ingredients: 5 eggs, grams of refined salt, 5 grams of rice wine, grams of monosodium glutamate.

Production process] 1Add salt, rice wine, and monosodium glutamate to the eggs and beat well.

2.Add oil to the pot and burn it until it is 4 hot (more oil), hold the fine eye sieve and aim at the oil pot, evenly pour in the beaten egg liquid on all sides, so that it is gradually poured into the oil and heated into silk and float, turn it over with chopsticks, loosen it slightly, and put it in a small basket to dry the oil as much as possible.

3.Put the pressed dried egg shreds with clean wrapping paper, roll them up, gently push and rub, change the paper when the paper is wet, and repeat 3-4 times to make the egg shreds dry and fluffy.