How to spread the egg skin is thin and soft
But for a novice in the kitchen, how can we spread the egg skin golden, thin, soft and beautiful? Today, I will introduce the specific methods and production essentials as follows for your reference-
Raw materials:
2 eggs, 4/ 1 tablespoon of raw flour, cold water 1 tablespoon, and a little cooking oil.
Preparation of egg liquid:
Beat 2 eggs into a bowl, break up the egg mixture with chopsticks and mix well. Take a small bowl and add 1/4 tablespoons of corn flour. Add 1 tbsp cold water. Mixing and stirring into wet starch water. Pour the prepared starch water into the egg liquid. Mix the egg liquid and starch water evenly with chopsticks.
Spreading method of egg skin:
1, wok on fire, hot pot on fire. Hold a piece of ginger with chopsticks and wipe it at the bottom of the pot.
2. Take a clean and waterless small bowl and pour in a proper amount of cooking oil. Dip a proper amount of cooking oil in kitchen paper and spread a layer evenly at the bottom of the pot.
3. Pour in a proper amount of prepared egg liquid. Hold the pot handle with your right hand, slightly lift the bottom of the pot, turn the egg liquid clockwise or counterclockwise, and evenly spread it on the bottom of the pot.
4. When the surface egg liquid solidifies and the edge of the egg skin tilts upward, gently lift the egg skin and turn it over by hand.
5. Heat for a few seconds after turning over. Just spread out an egg skin and take it out. Spread all the egg liquid into egg skin according to the above method.
Factors of production:
1. After the egg is knocked into the bowl, the egg liquid must be stirred evenly to make the egg white and yolk fully blend.
2. The purpose of adding raw flour water to the egg liquid is to make the egg skin easy to form, and the egg skin should not be rotten when spreading. But it should be noted that water starch must not be added too much.
3. After adding water starch to the egg liquid, it should be fully stirred evenly.
4. When laying the egg skin, put the pot on the fire, and be sure to heat the bottom of the pot, so that when the egg liquid is poured into the pot, it is not suitable for sticking to the pot, and the egg liquid is easy to slip when turning around.
5. Wipe the bottom of the pot with ginger slices, so that the egg liquid will not stick to the pot when it is poured.
6. When laying the egg skin, don't have too much oil in the pot, just evenly distribute a layer of oil at the bottom of the pot. But there should be no extra oil flowing out of the pot.
7. There is too much oil in the pot. After pouring the egg liquid, it is not conducive to the formation of egg liquid when turning the egg liquid.
8. Pour the egg liquid into the pot and see that the surface egg liquid is solidified and the edge of the egg skin is slightly tilted, so it is easy to lift the egg skin by hand. But be careful not to touch the edge of the pot when you open it, in case you burn your hands!
9. If you like the egg skin to be soft on one side and golden on the other, go directly to step 7 in the step diagram and take out the egg skin.
10. If you like both sides to be golden yellow, continue to complete the eighth step in the step diagram and take out the egg skin. When frying again, it won't take too long, and the egg skin can be solidified little by little in a few seconds. It's been too long.