Recipe: Gold fried scallions

Home Cooking Recipe: Gold fried scallions

Notes:

I’ve been obsessed with this inconspicuous fried taro piece for three days. The old taro fried the new taro and fried it. I suddenly realized that I also loved this meal when I was young. Every time my mom fried the taro, I Just pick the one that is the most dignified and eat too thick, don't want small corners, the best in the middle~ I love to eat eggs without a wrap, bite, fragrant ~ crisp and crisp ~ but relatively oily, it seems not too healthy now, and then wrapped in egg liquid fried ~ However, the egg liquid is too thick, crisp Feeling less, soft ~ and then because of the variety of breakfast, everyone can not eat this fried taro slice ~ A few days ago, the two remaining hoes in the house were hooked up and wormed~ surrendered~ then fried~ but this method of frying is much better, neither greasy nor crispy, how to make it, 2 strokes~ First, the egg liquid is still to be wrapped, the egg wrap is too thick, the egg is slightly watered to break up, and then the head is smashed, so that it can be done without oil absorption and the taste is good~ Second, fried to golden Taro tablets first remove the oil control, then turn off the fire, can also avoid a lot of oil into the inside of the taro ~ Well ~ I guess I have to eat a few more times before I can pass this addiction, haha ​​~ everyone can try at home on weekend mornings ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Two taro, one egg

    Two taro, one egg

  2. Home Cooking Recipe: Cut the steamed bread into a uniform sheet with a thickness of about 1 cm.

    Cut the steamed bread into a uniform sheet with a thickness of about 1 cm.

  3. Home Cooking Recipe: Beat the eggs into the bowl

    Beat the eggs into the bowl

  4. Home Cooking Recipe: Add a little water and salt

    Add a little water and salt

  5. Home Cooking Recipe: Whipped into a uniform egg liquid

    Whipped into a uniform egg liquid

  6. Home Cooking Recipe: Place the chopped taro slices in the egg water, and reverse the sticky egg mixture on both sides.

    Place the chopped taro slices in the egg water, and reverse the sticky egg mixture on both sides.

  7. Home Cooking Recipe: Heat the wok and pour in the appropriate amount of cooking oil. After the oil is hot, add the taro slices that evenly wrap the egg liquid.

    Heat the wok and pour in the appropriate amount of cooking oil. After the oil is hot, add the taro slices that evenly wrap the egg liquid.

  8. Home Cooking Recipe: After a small fire is fried, after the color of the taro piece is gradually deepened, you can continue to fry with the chopsticks on the opposite side, remove the golden color on both sides, and then turn off the fire.

    After a small fire is fried, after the color of the taro piece is gradually deepened, you can continue to fry with the chopsticks on the opposite side, remove the golden color on both sides, and then turn off the fire.

  9. Home Cooking Recipe: You can eat it after a little oil control.

    You can eat it after a little oil control.

Tips:

Don't soak the sliced ​​taro in the egg liquid for a long time~ Reversal on both sides, it will be a few seconds. The taro pieces placed in the pan are shaped and then reversed, otherwise a lot of debris will be added. The fried taro slices are hot and delicious, and the taste is not good.


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