Vinegar stewed powder skin this dish I especially love to eat, especially with a large egg cake covered with the kind, when going to the restaurant to order, when holding the menu hesitantly, always think of ordering a vinegar stewed powder skin to save the field, the powder skin is sour, the taste of q bomb is very much let me like, no matter what the staple food, rice or noodles, or drink some beer, is a very good dish.
A few days ago, the cousin of the hometown came to my house, brought a large bundle of sweet potatoes made of powder skin, the size is particularly large, the same as the washbasin, the key is that this sweet potato powder skin tastes particularly good, but also particularly strong, with oil a stir-fry become crystal clear and very good-looking, today we will come to make an egg vinegar stewed powder skin, the taste is also special Praise Oh, welcome to collect cooking.
Ingredients: 1 slice of sweet potato powder, 2 spoonfuls of vinegar, 1 spoonful of light soy sauce, dried chili pepper shreds, 1 egg, onion and ginger, salt, sugar.
Cooking steps:
1: First soak the powder skin in boiling water to make it soft, then tear it into a long strip by hand, put it in the pot and cook it for about 3 minutes until it is completely soft and fished out for later.
2: Put a small amount of peanut oil in the pot, heat to 60%, add green onion and ginger and stir-fry until fragrant. It is best to use a non-stick pan, because the powder skin is easily sticky to the pan when heated.
3, add the soaked powder skin stir-fry, because the powder skin will continue to absorb water when fishing out for later, if you find the powder skin lumped together, you can add a little water to let it spread out.
4: Add salt, sugar, a spoonful of soy sauce, two spoons of vinegar and continue to stir-fry until translucent, put on a plate and set aside.
5: Beat an egg and add salt, put a small amount of oil in the pot, and slowly spread it over low heat into an egg cake.
6, the egg cake covered on the powder skin, an egg vinegar stewed powder skin is ready, I this egg cake stall is too big, cover up can not see the powder skin ah, a bit of failure.
This dish wants to make delicious, mainly depends on the quality of the powder skin, now the quality of a lot of powder skin in the supermarket is worrying, always feel that sometimes the white is not normal, or this kind of powder skin made at home is the most assured, followed by vinegar, in fact, this dish can put more vinegar, put three spoons of four spoons of vinegar are normal, I put two spoons a little less, the taste is not so sour, next time to put a little more.