Yifeng, one of the traditional famous spots, has the characteristics of yellow color, delicious taste, sweet and crisp mouth, melting mouth and edible in all seasons. Use 500g of superior flour, 250g of sugar, 75g of lard, egg 1 piece and 5g of soda as seasoning. Put the flour on the chopping board, add lard, sugar, eggs, soda and appropriate amount of water, and mix well to make small pieces with a length of 5-6 cm, a width of 3 cm and a thickness of 0.7 cm. When lard or clear oil is 30% to 40% hot, fry it in a pan, then take it out with a small fire when it is 80% hot, and eat it after cooling. It is characterized by softness and elasticity (refers to pressing the nest, refers to putting it back flat), moistening, not fishy or greasy, and not reducing its fresh color for half a month.
Egg cakes are popular in Tianbao, Tanshan, Yifeng, and are one of the essential foods for many families in the New Year!
raw material
250g eggs, refined powder, sugar125g, jam/30g, cocoa powder10g, and auxiliary raw materials, such as shrimps and laver, can be added according to personal taste.
preparation
1. One fresh egg. Knock into a bowl, use an egg beater to disperse, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.
2. add water. Preferably warm water. Cold water is not very good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.
3. The amount of water is very important. If it is too little, it will feel that the custard is relatively dense and old. If it is too much, it will be more difficult to form and the taste will be watery. Then, I usually have one egg and two eggshells of water. That is, put the cracked eggshells into water, and put them into water twice, which is two eggshells. Simply put, the ratio of water to egg liquid is about two to one. Ha ha.
4. Add a small amount of oyster sauce to the water and mix well, then add it into the egg mixture and mix well. Add a small amount of pig oil.
5. Boil a pot of water and put it on the steamer. After the water must be boiled, put the egg mixture on the steaming partition, and then turn on the small fire. The lid must be left open and not tightly covered. The custard steamed in this way will never have honeycomb eyes and the taste will not be old.
6. About10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and so on according to your personal hobbies), and drop a few drops of steamed fish and soy sauce to enjoy!
7. If you put a little shrimp skin, it will taste better. Of course, it depends on your personal taste!
characteristic
The appearance of this product is milky yellow and cocoa, with clear layers and distinct colors. The taste is sweet, fragrant, soft and smooth, and the taste is delicious. It is a good accompaniment to tea with beautiful color and shape.
As we all know, egg cake is loved by the general public because of its convenience, time saving, rich nutrition and delicate taste. However, it is not so satisfactory when steamed, and honeycombs often appear, which not only destroys its appearance but also affects its smooth and tender taste. But don't worry, today I will introduce a very convenient one to you.