Huangpu Egg

Overview

The main and supporting roles in this dish I made today are eggs. When it comes to eggs, everyone must be familiar with them. It is an extremely common ingredient and can be found in almost every household’s refrigerator. There are countless dishes that can be made with eggs. They can be fried, fried, boiled, stewed, etc. It’s actually not difficult to make this Huangpu Egg dish today. The key lies in the control of the eggs' rawness and heat. The fire should not be too high, otherwise the eggs will burn easily and the eggs will not be tender enough. The eggs cannot be fried completely. If they are fully cooked, the tenderness will no longer exist. Fry until the surface of the egg liquid has a texture like silk cloth before serving. The eggs will be the most tender, smooth and fragrant.

Tags

• hot dishes
• common dishes
• cantonese cuisine
• clear water
• cold water
• cornstarch
• egg
• garlic kernels
• rice vinegar
• sugar
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Mince the garlic, then put the minced garlic and all the seasonings into a bowl, stir evenly, and let it sit for half an hour

   

2. 2 Prepare 3 eggs

   

3. 3 Add a little salt and mix well

   

4. 4 Take a small bowl, add 1 tablespoon cornstarch and 2 tablespoons water and mix well

   

5. 5 Pour into the egg mixture and mix well

   

6. 6 Heat a pan with a little oil

   

7. 7 Pour in appropriate amount of egg liquid

   

8. 8 Rotate the pan quickly to spread the egg mixture evenly

   

9. 9 Fry over medium-low heat until the surface of the eggs becomes like silk cloth and then serve; fry all the eggs in sequence