Baking eggs is Sichuan's unique cooking methods, there are generally two methods, one is to put some minced meat and eggs together, cover the pot lid with a small fire to slowly bake the eggs, there is a method is more losers, that is, first bake one side of the shape, and then fold up, so that the middle of the egg is still sparse, take the opportunity to pour a lot of oil down the fire to fry the eggs fluffy fixed, the eggs will swell several times, to achieve the effect of crispy inside, but at home is not very good to operate, on the two eggs also cost a lot of oil, And if the fire is a little insufficient, the eggs will suck too much oil, the fried egg oil is too big to eat, so I thought of grilling, first fry the eggs in the pan, and then fold up and put them in the oven for a while, although the fried one is fluffy and huge, but the taste is also very good, it is quite fun, and then pour a fish sauce, very delicious.
It's about to be the New Year, I decided to give everyone the new year's dish, starting next week, strive for three festive dishes a week, even three weeks, make up nine dishes, how auspicious! Not afraid of trouble, not afraid of cost, not afraid of fire, in fact, it is no different from usual, just find a good color head, stay tuned.
Let's make this idle egg-painful dish, why do you say so, just two eggs, but make a lot of spices...
Ingredients: three eggs
Seasoning: 15 grams of pickled chili peppers 5 grams of green onion, ginger and garlic 5 grams of soy sauce 10 grams of rice wine 10 grams of vinegar 10 grams of sugar 40 grams of water 5 grams of starch
Finely chop the green onion, ginger, garlic, pickled pepper, soy sauce, rice wine, vinegar and sugar in a bowl and set aside
In a bowl of eggs, mix well with water and starch, beat the eggs and pour the starch water into it to mix well
Heat the wok and then add an appropriate amount of oil, warm oil and soak the chili peppers to simmer the red oil and aroma
Stir-fry the shallots, ginger and garlic until fragrant
Then pour the mixed juice upside down, boil and hook a little bit of the sauce to pour out
Heat the pot with a little oil, beat the eggs well and pour them into the pot, simmer on medium-low heat, gently push until less than half of the egg liquid in the middle is in a viscous and immature state
Then use a shovel to fold the four sides, wrap the thick core in the middle, turn over with the shovel and fry it slightly to seal the mouth, put it in the preheated oven in advance and bake for 5 minutes to come out, the oven temperature is 250 degrees above and below, and when it comes out, pour the fish sauce and eat it
postscript:
Putting starch water in the egg can make the egg more flexible, not easy to break, and more smooth and tender.
When baking, put less oil, too much oil into fried eggs, but not good shape.
Be sure to wait until the middle of the egg becomes thick and then fold, don't be thin, you fold it, and when you turn it over, it will all leak
When folding, pay attention to making the edges moist, so that they can stick, if the edges are fried, it will definitely not stick, like an envelope.
Baking time does not have to be too long, feel the inside cooked on it, you can see that he will be swollen in the oven very large, but once it comes out will retract, this is no fried effect is good, if it is hot fried, then the appearance will be hard, the finished product is half a brick, very good-looking, but we said before, at home with half a pan fried two or three eggs, it is too wasteful, so just ok, just play.
Fish sauce is just a little bit on the line, so that the juice can hang on the egg, don't be too thick.
In fact, this dish is quite difficult, haha, you know when you play, I did not get it well, not square enough, this dish does not need to put salt, salty enough
My second food book, Make a Good Meal, is out! Hope you enjoy!
My two food books, I hope you enjoy them