“Sweet potato eggshell, soup boiling, fried food, breakfast, snack night, its delicacy is eaten in the hearts of people know.Self-targeting sweet potato eggshell seems simple, but it is actually a technical work. If you have no experience, you will often encounter too thick or too thin, white flour, without boiling…And so on many problems do not know how to solve, today to decompose the self-targeting sweet potato egg skin approach steps, to solve common problems.
|Sweet potato starch||1000 grams|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
According to the approximate proportion: sweet potato starch: water: egg: salt = 1000 g: 1400 G - 1500 g: 3: 5 g - weigh the preparation material.Then pour the eggs into a large enough bowl and scatter them.
Add water, salt and continue to whisk evenly.
The flat-bottomed non-stick pan is heated slightly, with a little oil, and it can be turned evenly. A small piece of fat can also be prepared and wiped in the pan once.
Scoop in a proper amount of water powder paste that has just been stirred, lift the handle and turn it evenly.
Cover for a while to prevent moisture from evaporating too quickly, which will lead to whitening on the surface.The time depends on the circumstances.
Open the cover and see the picture.
Smooth tapping with a shovel can make the skin of the sweet potato egg tougher and more durable, and the taste more chewy.
Repeat “flip-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-flop-Three or four times, when you see a lot of bubbles on the surface, you can come out of the pot and put them on the board or on a larger plate to cool.
If the paste is too thick, when you open the cover, you can see the white face in the picture, which means that the water is less, and then add some water to adjust the paste.If the paste is too thin, it will feel very soft and sticky, then need to add a point of thickening point.
As long as the targeting is thorough enough, the pot can be safely stacked one by one, and it will not stick.
When all the tarts are ready, roll them up one by one, line up and keep cool.
When it’s cool enough, cut it in circles with a knife. The width is about 1 to 2 centimeters, as you like.
Burn some soup, add spinach, cook a bowl, delicious, never tire of eating.
Warm tips: 1. Tart when the fire should not be too big, medium can be; 2. Tat process gently tapping can make the face more resilient, boiled, chewy; 3. The proportion of powder water provided is only about, depending on the specific situation to adjust, white flour needs to be added water, too thin and too soft, then add some dry powder; 4. One-time can be more tart, cool and cut circles, refrigerated storage, 1.It should be all right in a week.