Fried Bergamot
The horseshoe is mixed into the meat filling to make the meat filling fragrant but not greasy; After treatment, the egg liquid is fried into a thin egg skin. After deep frying, it is crispy outside and tender inside.When stirring meat stuffing, just mix it evenly. Soak shallots and ginger in water for 10 minutes. Dissolve the flavor of shallots and ginger in water.
Step 1 . Raw materials: egg, meat stuffing, horseshoe, corn starch, flour, onion, ginger.
Step 2 . Peel the horseshoes, knock the eggs open, stir the flour with an appropriate amount of water into batter, slice the ginger, cut the scallions into sections, and soak the scallions and ginger slices in water for standby.
Step 3 . Pat the horseshoe with a knife and cut it into pieces.
Step 4 . Add salt to the eggs and break them up.
Step 5 . Corn starch and water are mixed into water starch in the ratio of 1:4 and added to the egg liquid.
Step 6 . Add water again, stir well and set aside.
Step 7 . Add spring onion and ginger water to the meat stuffing and mix well.
Step 8 . Add horseshoe and mix well.
Step 9 . This is a mixed meat filling.
Step 10 . Heat the pot, spread a thin layer of oil on the bottom of the pot, pour the egg liquid into the pot, fry the egg liquid slowly, with the edge cocked up, gently uncover it, fry the opposite side for a few seconds, and then take it out.
Step 11 . Take out the egg skin and put it on the panel and apply a layer of batter.
Step 12 . Spread the meat stuffing evenly on top.
Step 13 . Gently cover the egg skin on the meat filling.
Step 14 . Roll it up layer by layer.
Step 15 . Cut it diagonally with a knife for five times and then cut it to form the shape of a finger.
Step 16 . Pour edible oil into the pot. When the oil is 50% hot, put Bergamot under it and fry until cooked.
Step 17 . Finished products.
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