An old dish in the Northeast, few people can make it now, 2 eggs to make a plate, fluffy, crispy and sweet

Today I will teach you to make this old dish in the Northeast, 2 eggs can make a large plate, the dishes made are soft and crispy, sweet in taste, I learned to make it for my family to eat, it is particularly popular, and I will share the practice below:

【Crispy yellow cabbage】Ingredients: 2 eggs, 2 tablespoons starch, 1 tablespoon flour, appropriate amount of oil, 5 tablespoons sugar,

Steps:

1. Prepare the required materials, add water to the dry starch, the amount of water should not be over the starch, stir well, leave for more than ten minutes, so that the starch settles, and after the water and starch are stratified, the water on the surface of the wet starch is not poured out.

2. Knock the eggs into a bowl, beat evenly, add a little water to the flour, dilute the flour and make a paste.

3. Put the flour paste and wet starch together in the egg mixture, stir well, and do not have pimples.

4. Heat a non-stick pan over low heat, if it is an ordinary pot, brush with a layer of oil, not too much oil, moisten the pan, pour in the egg liquid, and then, turn the pan to make the egg liquid flow in the pan and flow into a round egg cake with a diameter of about 25 cm.

5. While the surface of the omelet has not solidified, lift the quiche aside, fold the quiche in half to form a semi-circular quiche, and pat the quiche with a frying spoon to expel the air inside, so that the folded quiche solidifies into one.

6. Remove the quiche and place it on a cutting board, cut off the thinner part of the quiche edge, and then cut the quiche into diamond-shaped pieces.

7. Heat oil in a pan, fry the omelet in warm oil, fry it over low heat, and the quill will slowly expand.

8. After the egg cake is expanded, stir the egg pieces with a hand spoon constantly, and constantly pour the hot oil in the pot on the egg pieces with a spoon until the egg pieces are fried until the color is golden brown, and the crust is hard and will not retract. Remove the egg pieces and drain the oil.

9. Pour out the oil in the pot, leave a little base oil, add sugar, add 1 tablespoon of water, during heating, stir constantly with a spoon, and melt the sugar over low heat. After the white sugar is dissolved, it first bubbles, then it becomes smaller, and when all the water evaporates, the syrup gradually thickens, the bubbles gradually become smaller, and the color of the syrup turns yellow, it is almost okay, and the sugar is boiled.

10. Put in the fried egg pieces, quickly stir-fry evenly, so that the syrup is evenly wrapped on the eggs, turn off the heat, put it on a plate, and a plate of crispy and sweet crispy yellow cabbage is ready.

Tips: Add flour and starch to the egg mixture, and the egg cake is gluten and not easy to break. The fried eggs are crispy and do not shrink. When frying, it should be fried over low heat, and it is easy to scorch and retract with high heat.