The reason why the eggs can not be fried tiger skin is that the oil temperature is not mastered.

When you make tiger eggs, you can't wait for the oil to heat up and put it directly into the frying pan, you have to wait for the oil temperature to reach 160℃ or above (insert a chopstick into the frying pan, and small bubbles will rise around the chopstick). If the oil temperature is too high, the outer skin will be burnt, and if it is too low, the tiger skin will not be fried, so the temperature is the key to frying tiger eggs.

Tiger skin egg is a traditional dish of Jiangsu Province, belonging to the Su cuisine. It is a kind of egg that is boiled in water, shelled and deep-fried. The production materials are eggs, chili peppers, star anise and so on. The egg white of the tiger skin egg after deep-frying, the skin layer after eating the crispy, showing a deep yellow color, the skin layer wrinkled, looks like a tiger skin, so it is called the tiger skin egg. This dish is a beautiful egg shape, color yellow, chic flavor, easy to carry, long storage period, really for the spring and autumn seasons to go out and travel with the convenience of food.