Chinese Food
Soft delicious egg bubble
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Egg bubble. Northern Shaanxi flavor snacks are available in restaurants and restaurants in Northern Shaanxi. Most home chefs can also make them. As for the taste requirements, they vary from person to person. Some people like to be a bit hard and chew. Others like to be soft and textured. I personally like the soft one. The authentic one should also be the soft one.
Cooking ingredients
Cooking Steps
Step1:Prepare boiled water. Boil two eggs completely and beat them into a clean basin. Use chopsticks to break them up. Put in a little salt. Just wash the salt of the fried eggs and chop the leeks for later us
Step2:Mix water and air it a little. There is no steam on the water. It's about 80 degrees above. Pour water into the beaten egg. Stir while pouring water. As shown in the picture.
Step3:Mix the flour, baking soda, leek flower and salt into the egg water. Stir it slowly and evenly. Lift it with chopsticks to see if it is thick. The batter can be hung on the chopsticks and will not flow down quickly. After reconstituting, wake up for 15 minutes (until the upper layer of floating dough decomposes itself). Stir again.
Step4:Fry the oil in the fryer. When the oil is hot, spoon it into the fryer. Different shapes of egg bubbles are gradually made. The oil temperature should not be too high. Once it's too high, it will be pasted. It can't be too low. If it's too low, it won't expand. It's not bubble. It's flat. The oil temperature is most suitable for rapid expansion.
Step5:When the batter is put into the oil, it will expand rapidly. Wait for it to turn over. Fry until it is golden on both sides. Get out of the pot.
Step6:The finished product is put into a pan and ready to eat. With tofu on the right. Perfec
Cooking tips:1. The key to this snack is the water temperature of the egg. Because there is no thermometer for measuring the water temperature, we can judge by what we see. Pour the boiled water into the basin, and then most of the water vapor will disappear. The temperature shall be at least 80 ℃ according to the touch. If the water temperature is too low, it will not be soft. 2. About the consistency of the batter. According to the degree of water absorption of the flour, add it slowly. When it's thick, it's hard. 3. Leek flowers can be changed according to their own taste. Chives and so on can be. 4. Because of fried food, I usually eat it with almost oil-free soup (this time with Weinan Dali's tofu. Home style version). I can also pour the egg bubbles just fished out of the oil pan into the plate paved with oil absorption paper, so as to reduce the excessive intake of oil as much as possible. There are skills in making delicious dishes.
