Plucked Eggs

Main Ingredients: 4 Eggs

Supplementary Ingredients: 5g of Cooked White Sesame Seed Kernel, 5g of Sugar Cinnamon, 150g of Sugar, 75g of Dried Starch, 1,250g of Cooked Lard

Methods:

Practice: 1. strong>

1, crack the eggs (3) into a bowl and beat them. Take another bowl, crack the eggs (1) into it, add dry starch and 25g of water, mix well to form an egg paste.

2, will be hot frying pan on the fire, with oil slippery pan after pouring out, the pan to stay in the oil (15 g), change to medium heat, will be beaten eggs into the liquid, spread into a diameter of about 9 cm round omelette, condensation after the turn over, and then poured into the lard around the (10 grams), to be both sides of the pan was golden yellow that is, cut into about 3 cm long, 1.5 cm wide egg pieces. Frying pan and then into the cooked lard, with a high fire to seven or eight percent of the heat, change to a low fire, the egg block by block dipped in egg paste, into the frying pan fried to the egg paste solidified fish out, and then with a high fire to the oil temperature back up to eighty percent of the heat, the egg back to the pan to re-fry until the outer layer of hard and crispy, and poured into the funnel to drain the oil.

3, the remaining oil in the pan (10 grams), placed on medium heat, add sugar and a little water, and then push the stir-fry with a hand spoon for about a minute, see the sugar juice was dark yellow sticky silk, immediately into the sugar cinnamon, poured into the crispy egg, upside down frying pan sprinkled with sesame seeds. When the egg pieces are coated with white syrup, take them out of the pan, put them on a greased plate and serve them quickly. Dip them in cold water before serving.