One side feeds the other. Foshan people make good use of original ingredients, supplemented by the most simple cooking methods, to achieve a table of delicious food, swaying people's taste buds.
Egg scatter is a traditional snack that Cantonese people can't give up. Freshly fried eggs are scattered, and eating them in the mouth is a childhood feeling that has never changed.
"Egg scattering" in memory
As one of foshan's specialties, eggs are golden and clear in color, loose inside and out, crispy, fragrant, sweet but not greasy.
No need for a lot of materials, no complicated steps, and the sentence "simplicity is true". The ingredients only require flour, eggs, and oil, but to make a real feature, it is a great test of the master's skills.
According to legend, the origin of the name "egg scatter" is because the ingredients have the characteristics of eggs plus entrance that melt, like scattered shelves, so posterity will continue to use this name. To this day, in Cantonese, its "not hard enough" characteristics have also been extended to refer to small people who are timid and afraid of things or do not have a climate.
Teach you to do "egg scatter"
As soon as the flour is kneaded, the oil pan is opened, and the simple raw materials, the egg powder drizzled with natural syrup, can be drawn with a pull, and a mouthful of sweet and crispy.
Step 1: Prepare the ingredients, and dough
To complete the egg spread with full color and flavor, you first need to make ingredients, mix the flour with the egg, and make a slightly drier dough.
Step 2: Cut the strips and pull them into a spiral
Knead into a smooth dough, and then slowly roll out the dough, roll out the noodles cross-cut into long strips, and then cut into a small square dough, a small opening in the middle, one end of the dough through the small opening and then slightly elongated to form a spiral.
Step 3: Fry until golden brown
Then add a lot of oil to the pot and cook until it is seven or eight years old. Gently put the egg slices into the pan, first fry them quickly over high heat, let the eggs scatter and set, then turn to low heat and continue to fry for 2 to 3 minutes. Fry until the egg is crispy and golden brown, then scoop and let cool.
Step 4: The soul of the egg scattered - syrup
After thoroughly cooling, reheat the oil, scatter the eggs into the pan and re-fry, turn off the heat in 30 seconds, and remove the dry oil. Add to the syrup and the golden crispy eggs come out of the oven.
The dough is prepared with refined overweight gluten flour and fine red-shelled fresh eggs. The soul of the egg, syrup, is made of fine rock sugar and white sugar, which can be added to the right amount of ginger to enhance the taste and wind.
This yellow, warm traditional snack
The unique memories it carries
Bring your childhood back to life
Let people go back to their childhood
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Source: Guangdong Release