Cantonese Style Southern Milk Egg Powder
Overview
When I was a child, my mother would cook a lot of New Year food during the Chinese New Year. This year, make your own Cantonese-style Southern Milk Egg Powder to celebrate the festival!
Tags
Ingredients
Steps
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Take two pieces of southern milk, add a small amount of water, stir into southern milk water and set aside.
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Put flour, salt, sesame seeds and two eggs into a basin.
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Pour in the Nanru water and use chopsticks to stir the flour into a fluffy consistency.
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Knead the fluffy flour into a smooth dough, cover it and let it rest for 30 minutes to rise.
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Roll out the risen dough into thin sheets.
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Roll up the thin sheet of dough with a rolling pin, score the dough with a knife along the rolling pin, and then cut it into long squares.
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Take a rectangular piece of dough, fold it in half and use scissors to cut out five openings. After opening it, roll one side over through the middle opening, and the egg crumbs are ready.
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Heat the oil in the pan. When the oil is eighty percent hot, turn on the high heat first and put the raw eggs into it. When the raw eggs turn light in color, switch to medium-low heat and continue frying.
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When the eggs turn golden brown, take them out to control the oil.
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Look, it’s golden and crispy, tastes like mom, and delicious!
