How to make egg floss

Preparation method

1. Use fresh eggs or duck eggs, beat the egg liquid into a container, and stir evenly.

2. Filter the egg liquid with gauze or rice sieve.

3. Add refined salt and rice wine to the filtered egg liquid and stir evenly.

4. Pour the oil into the pot and bring to a boil, then use an egg strainer or sieve to pass the mixed egg liquid through the egg strainer or sieve until it becomes strands and flows into the oil pan. Fry in oil and serve as egg shreds.

5. Immediately remove the fried egg shreds from the oil pan and filter the oil.

6. Pour the filtered egg shreds into another wok, then add sugar and MSG, mix evenly, and then fry. When frying, it is better to use a slow fire. , it usually takes about 3 to 5 minutes to fry and dry it into loose egg pine. How to eat Egg pine is generally eaten as a nutritional supplement. A common way to eat it in the south is as a dish with rice porridge, and sometimes as an ingredient in cold dishes to increase the beauty of the dish. It is more of a convenience food when traveling abroad.

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1. Selection of materials

1. Choose fresh eggs with no debris or mildew on the surface.

2. Edible oil, such as lard or vegetable oil, must be fresh and must not be fried.

3. Use refined salt and soft white sugar for salt and sugar.

2. The recipe uses 10 kilograms of shelled egg juice, which requires 1 kilogram of sugar, 1 kilogram of oil, 200 grams of salt, 20 grams of MSG, and 500 grams of rice wine; or 1.5 kilograms of sugar, 800 grams of oil, and 150 grams of salt. grams, 15 grams of MSG, and 500 grams of rice wine. Or add appropriate seasonings according to local tastes, but they must be ground finely.

3. Process

1. Wash and shell the eggs, remove the egg liquid containing foreign matter, and filter to prevent eggshells and other impurities from being mixed in.

2. Add rice wine and salt to the egg liquid, and stir thoroughly to form a whole egg liquid with the same color.

3. Pour the oil into the pot and heat it, bring to a boil and set aside.

4. Use a homemade liquid leaker or a colander sold in the market (hole diameter 2 to 3 mm) to evenly filter the egg liquid into the boiling oil pan, fry it into shreds and float to the oil surface, Quickly stir in the pot with chopsticks and other objects until golden brown, take it out, drain off the remaining oil, and use gauze and other objects to absorb the remaining oil.

5. Tear or twist the rough egg pine products into thin strips by hand or machine.

6. Add sugar, MSG and other ingredients, stir-fry over low heat for 3 to 4 minutes, and you have the finished product.