Egg skin, Hakka's favorite food. I like to cook this dish whenever there is a holiday. Egg skin tastes smooth and elastic, and the whole family loves it. I once fell in love with it. The making of egg skin is actually very simple. The main ingredients are eggs and sweet potato powder. Dissolve sweet potato powder in water first, then mix it with egg liquid and stir it evenly, and spread it into thin slices in a pot.
When we usually spread the omelet, is it soft and easy to break? Adding sweet potato powder is different. The amount of sweet potato powder determines the elasticity of egg skin. The more the amount of sweet potato powder, the more elastic the egg skin will be. Usually three eggs and 1 bowl of sweet potato powder can make a smooth and elastic egg skin. Next, I will share with you the specific production method, which is super simple and clear at a glance.
1. Dissolve 200g of sweet potato powder in 250ml of water, stir it evenly, and let it stand for10min to wait for its dissolution.
2. Beat the eggs into the basin and add a little salt to disperse. Sift the dissolved sweet potato powder into the egg mixture.
3. Stir the sweet potato powder and egg mixture evenly.
4. Preheat the pan with a small fire, pour in a spoonful of egg liquid, and shake the pan to let the egg liquid spread evenly.
5. Heat the pan with low fire until the egg liquid is solidified, then turn it over and heat the other side until it is solidified and small pores appear.
6. Put the paved egg skins neatly and fold them in half.
7. Cut the egg skin into strips.
8. Shred ginger and onion. Add a spoonful of cooking oil to the pot and heat it. Add shredded ginger and shredded onion and stir-fry until fragrant.
9. Add enough water, add some salt, boil with high fire, pour in the egg skin, boil again, and then add onion leaves to serve. The delicious egg skin is ready, which can be used as a staple food or a dish. A smooth and elastic mouth is quite delicious!