To make tiger skin eggs, you can't wait until the oil is hot and put it directly in the oil pan, but wait until the oil temperature reaches 160℃ or above (insert a chopstick into the oil pan and there will be small bubbles around the chopsticks). If the oil temperature is too high, the skin will be fried, and if it is too low, the tiger skin will not be fried, so the temperature is the key to frying tiger skin eggs.
When frying, keep pouring oil on the eggs, so that the fried noodles are even. Generally, eggs have a golden surface and can be fished out in a tiger skin shape.
The practice of spiced tiger skin eggs:
Preparation materials: 5 eggs, 1 pepper, 8 star anise, salt, soy sauce, sugar and onion.
① Cook the eggs, cool them and shell them.
(2) Put the boiled eggs in the oil pan and fry until golden brown. Fry until the egg white becomes wrinkled and Huang Shi, remove and cool for later use.
3 Leave the bottom oil in the pot and saute the star anise. Then add soy sauce, sugar and salt, onion and ginger to taste. 4 add fried eggs, eggs and water.
⑤ Bring the fire to a boil, and turn to low heat until the soup is concentrated.