Cantonese traditional snack egg scatter, when I was a child, every New Year's Day, every household made oil horn and egg scatter. Of course my mom did it, and now that I think about it, it's full of childhood memories.
It's almost the New Year, so get some classic New Year goods!
The practice of egg scattering is actually very simple
Original article, if you like, please like, thank you!
Ingredients: 500 g of flour
6 eggs (about 300 g) 50 g sugar
Directions: 1: Sift the flour, beat all the eggs and add the sugar. I only had 250 grams of flour here, and then I added 100 grams of flour when I kneaded it.
2, the dough is soft and hard moderate, not a drop of water is added, be sure to knead the dough smooth, this is called whole egg noodles, and then wake up for half an hour.
3: Take the appropriate dough and roll out into thin slices, which are about the same thickness as the dumpling skin.
4, and then use a knife to cut into a width of 3cm, length of 5cm, you can also according to their own preferences, the size of their own.
5: Then stack the two dough pieces together
6, the middle position from the top down a knife, head and tail to leave the edge do not scratch.
7, the end of the dough through the middle, as if a knot, the egg loose semi-finished shape is completed.
8: Wake up for another 15 minutes for the semi-finished product.
9: Heat the pan over high heat and pour oil into the pan. When the oil temperature is 70% hot, (that is, put the chopsticks into the oil pot, there are small bubbles around the chopsticks, and the oil temperature is 70% hot.) Turn the heat to a medium-low heat and fry the half-finished eggs in a frying pan.
10, while frying with chopsticks flipped, the egg scatter without adding water, soon floating on the oil surface, indicating that it has been fried, fish out the drainage oil.
11, I directly drizzle honey on the egg powder, so that the health is not on fire. Eaten hot and fluffy. Eaten cold and crunchy.
Warm tips: Each brand of flour is not the same, so the eggs do not add at once, it is best to keep one, depending on the situation and then add, after doing the kneaded dough soft and hard moderate, do not stick to the hand, do not stick the panel.