The making method of "air ball" is very complicated. Is it not sticky because it is being made? Air ball? Sometimes the chef needs to constantly stir the ingredients in the pot, and the strength and speed are exquisite, otherwise it will stick to the pot or lead to? Air ball? Production failed.
First, beat the eggs into a bowl and separate the egg white from the yolk. Mix egg yolk with starch, sugar, etc., add the corresponding proportion of water, and pour into the pot. Burn the oil immediately. This oil must use lard, not the clear oil we use every day. Pour the ingredients into the pot and stir well. While stirring, constantly add a small amount of lard to avoid? Air ball? Stick a pot, spoon, etc. Finally, stir-fry until golden, bright in color and fragrant. This dish looks simple, but it is actually difficult to cook. Must be experienced hand-made, ordinary novices will cause the ingredients to burn.
After consulting the information, Bian Xiao found that it was in production? Air ball? Sometimes, there is a trick, that is, when we heat lard in the pot, we should pour the egg yolk in first, and be sure to turn off the fire or move the pot, so that the egg yolk will not be easy to paste, because the pot is not heated continuously. Is this about Bian Xiao? Air ball? Why not post it, how to do it, how difficult the content is, and friends who like it can like it.