-- Enduring Hong Kong street food The street snacks that have been popular in Hong Kong for decades are most famous for the egg horns in the North Point. A small stall has attracted countless stars to patronize. There are still many tourists waiting in line every day. This thing, where there is a rich and beautiful West Point, but also attracts everyone to eat and eat. I think it is probably the taste of the old, always attracting us.
The powder is sieved. Mix oil, water, milk, and eggs. Mix all materials and mix well
The batter is filtered to remove the impurities and is the basic batter of the egg. Can be used after 1 hour, I used it directly, no problem.
**The mold is hot and must be hot. This will make the skin of the egg crust more crisp. Brush the oil in the mold and evenly brush it.
Squeeze into the batter, the amount of batter can refer to the figure below, just half the mold is full. Stay for a few seconds, cover the other half of the egg, and immediately turn over. As soon as you turn over, the batter will not flow everywhere, but fall into the other side of the mold.
Burn each side for 1-2 minutes, open it and see the color is almost out.
Pick something with a fork and the like, and the egg will fall out of the mold.
It will be soft when it is hot. After cooling down, it will be crispy and tender.
So if you want to wrap it, you have to operate hot.
In other words, what do you think is the perfect condition for the egg?
I like the outside crispy and tender, don't be too strong, QQ is flexible
The taste of the egg is very simple, nothing more than a simple egg, milky
This recipe adds the same tapioca powder. Something commonly used in Southeast Asian snacks. Everyone can look for cassava flour in the supermarket. The same is true. Taobao will definitely have it. If not, you can use corn flour instead of a look.