How to make the new crispy yellow cabbage, the crispy yellow cabbage made is particularly large and

Beat 4-5 eggs into a bowl, add a small amount of water, so that the eggs are more tender, be sure to stir well.

Take an appropriate amount of dry starch, the proportion of starch is about half that of an egg. Stir the starch with minimal water and set aside.

Then the starch and egg mixture are together and stir well.

Once the pan is heated, pour in the appropriate amount of cooking oil. Half of the egg mixture is enough to fry a cake. And so on. Cut the fried omelet into small diamond-shaped slices.

Use the bowl of the egg mixture you just beat and mix well with the remaining egg mixture in the bowl (you don't need to keep the egg mixture, just use the remaining bit that has not been poured clean). Heat oil in a frying pan. The oil temperature should not be overheated, and when you see the oil smoking, put in the prepared small diamond-shaped egg slices.

Fry over medium heat until crispy and golden brown and the egg slices are drum-shaped on the surface, then remove.

Add a small amount of oil to the pot and heat it, put the sugar in the pot, and stir it with a spoon in one direction without stopping. The sugar slowly changes color, be careful to keep it on low heat, and when bubbles the size of millet grains come out of the syrup, it will be fine. Such bubbles, after seeing it, you have to pull out the silk immediately, because the syrup paste is very fast.

Pour the freshly fried egg slices into the pan and stir-fry them constantly, until the egg slices are stained with syrup and ready to serve.

Soft and crispy, the taste is sweet, and it is suitable for all ages.

The method of crispy yellow cabbage is actually relatively simple, and the cost of crispy yellow cabbage is low, and the operation is not complicated. Because of its delicious taste, it is also a delicious dish. The elderly at home can eat some crispy yellow cabbage in moderation.

Nutritious and easy to digest, it is best to make crispy yellow cabbage that is not oily or greasy, so that crispy yellow cabbage will taste fragrant, and there is no need to worry about getting fat.

the preparation of crispy yellow cabbage;

1.Beat the duck eggs in a bowl, remove half of the egg whites, and save for stirring. Beat the rest and add a pinch of salt.

2.Add a little oil to the pan, pour in a little egg mixture when it is hot, and spread well. Try to be round, I won't be round.

3.Fold the omelet over before the egg mixture in the middle has set, pat it with a spatula and press it to let them stick together.

4.Once all the eggs are spread, cut into diamond-shaped pieces.

5.Bubble the egg whites, add the starch soaked in advance, and stir well. Don't get a pimple.

7.Pour out the oil in the pot, add a small bowl of water, put in the sugar, boil over medium heat, and keep stirring with a spoon until the sugar is sticky and the color begins to turn yellow.

8.Remove from the pan.

Crispy yellow cabbage:Ingredients: 100 eggs, 200 oil, 100g sugar, 100g flour, appropriate amount of sesame seeds.

1. Mix the eggs and noodles into a thin paste, and mix them into a pick-up egg paste liquid.

2. Heat the pot, smear a thin layer of oil and pour it into the egg liquid to form a pancake.

3. When the egg cake is not fully ripe, lift one side and buckle it on the other side and press it, so that the egg cake is round and bonded, and the two sides are cooked out of the pot for later use.

4. Cut the omelet into wide strips and then change it into diamond-shaped pieces.

5. When the oil is heated in a chain pan, add the cut eggs and fry the slices until the middle is bulging and the appearance is crispy.

6. Put a little base oil in the pot, add an appropriate amount of sugar, and slowly fry over medium heat until it changes color. When the syrup is bubbly, add the fried quiche slices.

7. Wipe a little oil on the bottom of the plate and sprinkle a little sesame seeds out of the pan.

Raw egg starching, it tastes particularly crunchy, but also sweet, not greasy, the elderly and children love to eat, okay, don't talk nonsense, now I will share the practice with you.

Crispy yellow cabbage is a characteristic dish, it is made of raw eggs and tapioca starch as the main material, and with oil, sugar and other auxiliary materials, its method looks complicated, but the operation process is indeed very simple, just pay attention to the following aspects, to ensure that the crispy yellow cabbage is crispy and delicious, and the taste is soft.

First pour 1 bowl of tapioca starch into the bowl, the appropriate tap water is not over the tapioca starch, and then stir with wooden chopsticks, the starch water is still for 20min, and the starch water has already been deposited after 20 minutes, and the water on the top is particularly clear, which is also the first point that should be paid attention to when making crispy yellow cabbage, and the starch water is deposited well. Next, throw away the water deposited by starch water and set aside.

Beat 3 eggs into a small plate, stir the raw eggs, and then put in the same tapioca starch as the raw eggs, stir the starch water before putting it, stir it with chopsticks again, and then add 1 spoon of wheat flour, this step is the second point that needs to be paid attention to when making crispy yellow cabbage, the function of this small spoonful of wheat flour is to make the crispy yellow cabbage more crunchy, you must remember to add it! Stir the egg mixture with a fine broom and then think about it, so that the egg mixture will become more and more delicate.

Let's prepare a stir-fry pot in advance, put a little less oil, we first refine the pot, then wipe off the oil in the pot with toilet paper, try the ambient temperature in the pot, feel the baking hands, put the pot aside, and then put a spoonful of batter into the pot, shake the wok to make the batter flat, under the premise that the dough is not completely cooked, fold it up in the pot, and then beat the dough with the back of the soup spoon to make the dough stick together completely, which is the third point to pay attention to when making crispy yellow cabbage. Hong Yang also needs to say here that when making the dough, everyone should leave a little less egg liquid, and after the dough cake is ready, it needs to be stained with another layer of egg liquid!

Put the finished dough cake on the cutting board, beat it again with your hands, and shoot out all the gas inside, so that the crispy yellow cabbage can be raised when it is fried, and after the dough is beaten, remove the edges, and then cut all into smaller diamond-shaped pieces. After all the diamond-shaped pieces have been cut into the wheel, pour them into the batter that has just been left behind, and mix them well with your hands.

Pour oil into the pot, when the temperature is 3 hot, put in the small diamond block, and then roll it slowly with a broom, you will find that a little bit of the diamond block is bulging, after the diamond block is fried, take it out and put it on the plate for reservation.

Add 1 tablespoon of water and 1 tablespoon of white sugar to the pot again, boil and dissolve the sugar over medium heat, and then wait until the sugar changes from large bubbles to bubbles, when the color of the sugar changes to sesame oil color, then put in the diamond-shaped blocks that have just been fried, and then quickly turn them over twice, so that each diamond-shaped block is evenly stained with sugar paddles and can be out of the pot. This step of boiling syrup is also very important! Their crispy yellow cabbage is ready, this dish looks inconvenient, I think the method is very simple, the food is also simple, just deposit the tapioca starch, pat the dough well, boil the sugar paddle well, it will be successful, you can try it when you have time!

You can add a little tapioca starch. You can also add some eggs to it, and novices need to pay attention to the choice of ingredients when making them.

This is because there will be a variety of ingredients in it, there will be some eggs in it, put in wheat flour, the taste is relatively good, the novice system is loose when the key is waiting for a draft is to pay attention to the combination of ingredients, pay attention to the addition of ingredients.

You can add some cassava starch, then it is better to prepare, Ming Zhenlu can add some eggs to it, novices need to pay attention to the choice of ingredients when they don't make it.

Crispy yellow cabbage is a special food in Northeast China, mainly the food of Harbin region, mainly popular in Northeast China, and is known for its crispy taste, sweet taste, bright color and other characteristics, and it is still delicious to eat. The method of crispy yellow cabbage is more complicated and requires several steps, first frying, then frying, and finally boiling sugar and pulling silk.

To make crispy yellow cabbage, you must first prepare eggs, generally one egg is enough for one person to eat, and if there are many people, you can prepare two more. Then prepare some starch, the proportion of starch is generally half of the egg, that is to say, if you have an egg, prepare half an egg's weight of starch. Then it's a matter of preparing some cooking oil, sugar and sesame seeds, and you're ready to go.

First of all, we will beat the eggs, put them in a bowl for later use, and then process the starch, first of all, put the starch that is ready to be liquid into the bowl, and then add a small amount of water to stir, and wait until there are no particles after stirring, pour the starch water into the eggs, stir together, mix the egg liquid and starch juice, and then you can start the pot to burn the oil. We put in a small amount of oil, and then when the oil is hot, pour in the stirred egg mixture, start frying, and fry it over low heat. Wait until the chicken is clever and the egg wash is fried into an omelet, and then it can be taken out of the pan.

Cut the omelet into small pieces, preferably into diamond shapes, and set aside. Then heat the oil, this time adding more oil, and wait until the oil is hot to start frying. We put the diamond-shaped pieces of egg cake in hot oil and fry them until they are bulging and ready to come out of the pan, and then we can re-fry them, this time to make the crispy yellow cabbage even crispier.

Finally, there is the wire drawing, which is the most difficult. We first put some oil in the pot, then put in the sugar, then add some water, and boil the sugar juice. When the sugar boils, you have to start stirring, wait until the sugar is not soaked, put in the crispy yellow cabbage for silk pulling, generally quickly stir-fry it, and finally sprinkle some sesame seeds to decorate, and our crispy yellow cabbage is completed.

Crispy yellow cabbage is the special food of the Northeast region, mainly the food of the Harbin region, mainly popular in the Northeast region, and is known for the crispy taste, sweet taste, bright color and other characteristics of Hengla, it is still very good to eat Sun Li.

The cuisine of the Northeast region is mainly fried, and you can coat it with some starch on the outside, which makes it taste better.

Crispy yellow cabbage is a local delicacy in the Northeast, break up the egg stall cake of the closed Hui servant and cut it into pieces, dilute the starch in the sedan car, and the egg slices are covered with starch, and then roll on the dry powder with a little fried powder, and the fried egg slices can be dug up with less fried egg slices in the pot.

Ingredients: 5 eggs, sugar.

Excipient starch. The steps of the preparation of crispy yellow cabbage.

1.Crack 5 eggs in a bowl and remove about 2 egg whites.

2.Beat the eggs.

3.Put a little less oil in the pan, scoop an appropriate amount of egg mixture with a spoon and pour it into the pan, turn it in a circle, and spread it into a thin egg cake.

4.While the top of the quiche is not fully cooked, lift one side and fold it to the other, fold it in half, and then gently press it with a wooden spatula to fit as closely as possible. Pour out of the pan and set aside, and spread out all the egg mixture into such an omelet.

5.Take a piece of quiche and cut it into diamond-shaped pieces.

6.Cut all the egg skins into diamond shapes.

7.Put the egg whites and the same amount of starch in a blender and stir well in a few seconds.

8.Heat oil in a pan. to 50% heat to low heat; Dip the sliced quiche one by one in the paste that has just been made with egg whites and starch and fry it over low heat. Fry until the drum is removed.

9.In order to make it crispier, fry it all again.

10.Put a small amount of oil and sugar in the pan. Stir with a spatula until the sugar is completely melted and thickened, and then pour it with a spatula to form a slippery layer.

11.Put all the fried egg pieces into the sugar pot, stir-fry a few times and put them on a plate, and the crispy yellow cabbage is ready.

Tip: The sugar should not be too little, otherwise the slurry will not be evenly hung.

Eggs are stir-fried into slices with sugar starch, cut into slices and fried.

Bringing the best food to everyone.

The classic crispy yellow cabbage is also known as the shredded egg, and you can also make it by mastering the key steps of home-cooked methods.

Today I will share a Northeast dish, crispy yellow cabbage, which is an old Northeast dish, which is made of egg cakes, and then cooked, and finally hung on the sugar paddle, which is a brushed dish, a dessert dish loved by women and children. Since this dish is a kung fu dish and takes a long time to prepare, the raw eggs must be spread out and fried slowly over low heat, and finally a sugar paddle must be hung. Rushing to make this dish is too delayed and slow, so this dish is rarely carried out nowadays, and few restaurants sell this dish, and the chef does not like to make it.

Today's hand-in-hand take you this old dish in the Northeast, 2 eggs can make a **, the dishes made, soft and crispy, soft and delicious, know how to do it for the family, the Spring Festival is also a good dish, especially loved by everyone, the following to share the following method: [crispy yellow cabbage] required information: 2 raw eggs, 2 tablespoons of tapioca starch, 1 tablespoon of wheat flour, appropriate oil, 5 tablespoons of white sugar, the process of practice:

Prepare the required information, enter the water into the dry starch, the water flow should not pass the tapioca starch, stir, and let it be placed for ten minutes to make the tapioca starch deposited, and after the water and tapioca starch are layered, the water on the surface of the water starch is not necessary. Knock the eggs into a bowl, beat evenly, add a small amount of water to the wheat flour, dilute the wheat flour, and adjust it to thickness.

Put the flour paste and water starch together in the egg mixture, stir without small bumps. If it is a general pot, brush a layer of oil, not too much oil, run into the pot, pour in the egg liquid, and then rotate the pot to make the egg liquid flow in the pot and flow into a round egg cake with a hole size of about 25 cm.

While the surface of the quiche has not yet condensed, uncover the edge of the quiche, fold the quiche to produce a semi-circular quiche, and gently pat the quiche with a large spoon to drain the gas inside, so that the quiche condenses into one after foldingRemove the quiche, place it on a stone slab, cut off the thinner part of the quiche edge, and cut the quiche into diamond-shaped pieces. Heat oil in a pan and add warm oil to the omelette, cook over low heat, and the omelet will gradually rise.

After the egg cake is surging, keep stirring the egg pieces with a hand spoon, and constantly use the spoon to pour the hot oil in the pan on the egg pieces, until the egg pieces are fried until the color is golden brown, the shell is raised, and it is not easy to shrink. Grind the egg pieces and drain the milk. Pour out the oil in the pot, leave a small amount of oil, add white sugar, add 1 tablespoon of water, stir constantly with a spoon during the heating period, and melt the sugar over low heat.

After the white sugar melts, it bubbles at first, and then shrinks until all the water volatilizes, the sugar paddle slowly becomes viscous, the bubbles slowly shrink, and the sugar paddle turns yellow, it's almost on the line, and the sugar is boiled.

Put in the fried egg pieces, quickly fry well, so that the sugar paddle is evenly wrapped on the raw eggs, turn off the heat, put it out on the plate, and a plate of crispy and sweet mountain bucket crispy yellow cabbage is ready. Tip: Add flour and starch to the egg liquid, and the egg cake is gluten and not easy to break.

The fried raw eggs are crispy and fragrant and do not shrink. When fried, it should be cooked over low heat, and it is very easy to burn and shrink when it is red.