Suhuangcai

Overview

The delicacy I learned online is also called Suhuangcai. I really like it and will record it. ^^

Add water to the starch first to make a thick watery starch, which can be lumped. Add three more eggs and stir.
Egg starch paste, stir roughly like this.
Open the pot. Because I am using a non-stick pot, I don’t add any oil. I pour the egg batter directly, but don’t pour it all, leaving a little bit. Fry until the bottom is set and the middle is still not set, then fold the egg pancake in half.
As shown in the picture, press the middle slightly.
After frying, take out the egg cake, cut into small pieces, not too big, and coat with egg batter.
Add an appropriate amount of oil to the pot and heat it for a while. When it feels a little hot, add the egg slices and let the egg pieces fry slowly. Because I didn’t want to fry it too much, I put it in the pot earlier and used low heat. Slowly, you will find that the egg mass becomes larger and bulges. Don't stir the egg mass when you first put it in, and then flip it after it is slightly set.
These are fried egg cubes, take them out first.
Clean the pot, add sugar and water, and heat slowly.
In the beginning, don’t stir too much. Slowly bubble, big bubbles at first, then gradually become smaller.
When soaking, you can add a small amount of oil.
Turn off the heat when you see discoloration.
Add egg cubes and mix thoroughly with syrup.
Sprinkle with black sesame seeds.
Let’s eat! (^o^)/