Wrapped eggs

Ingredients: 4 eggs

Accessories: 5 grams of cooked white sesame seeds, 5 grams of sugared osmanthus, 150 grams of white sugar, dry starch 75 grams, 1250 grams of cooked lard

Method:

1. Crack the eggs (3) into a bowl and beat them. Take another bowl, crack in the egg (1), add 25 grams of dry starch and water, and mix thoroughly to form an egg paste.

2. Heat the wok over high heat. Grease the pan with oil and pour it out. Leave remaining oil (15 grams) in the pan. Use medium heat and pour in the beaten egg liquid. Spread into a round egg cake with a diameter of about 9 cm, turn it over after it has set, and pour lard (10 grams) around it. When both sides are golden brown, remove from the pan and cut into egg pieces about 3 cm long and 1.5 cm wide. Add cooked lard to the frying pan and heat it over high heat until it is 70% to 80% hot. Then use low heat. Dip the egg cubes one by one into the egg batter. Put them in the oil pan and fry until the egg paste solidifies. Remove and then use Increase the oil temperature to 80% heat over high heat. Return the egg pieces to the pan and fry until the outer layer is hard and crispy. Pour into a colander and drain the oil.

3. Leave remaining oil (10 grams) in the pot, place it on medium heat, add sugar and a little water, stir-fry for about one minute with a spoon, until the sugar juice turns into a dark yellow consistency. When it becomes sticky, quickly add the sugar-osmanthus flowers, pour in the crispy egg cubes, and stir in the sesame seeds while shaking the wok. Once the egg pieces are coated with white syrup, take them out of the pan, place them on an oiled plate, and serve quickly. Dip in cold boiled water before eating.