Egg tart

Overview

Eggs are the most common ingredient, containing a lot of vitamins and proteins. This time I made an egg tart, perfectly combining the meat filling with the eggs, fried and then baked, and served with caviar. Baidu asked Guo Niang that after baking, starch gelatinizes and protein denatures. Baking is only limited to bread, biscuits and cakes? For this dish, I fry it first to set it. What’s the difference between frying and frying the pie filling? I can’t participate in the Twelve Tao Fengwei re-enactment, but I’ll be happy as long as a friend likes this dish! (^_^)

Tags

• hot dishes
• caviar
• cooking wine
• egg
• egg yolk egg white
• msg
• meat filling
• minced onion and ginger
• starch
• salt

Ingredients

Steps

1. 1 Boil the eggs and set aside

   

2. 2 Mix the pork stuffing with cooking wine, monosodium glutamate, salt, green onion and ginger, add starch and egg yolk and stir

   

3. 3 Eggs wrapped in a layer of meat filling

   

4. 4 Roll the eggs wrapped with meat stuffing in starch

   

5. 5 Pass it through the egg white batter so that the eggs are covered with the egg white batter

   

6. 6 Put the eggs coated in egg white batter into the bread crumbs and roll them around

   

7. 7 Heat 80% hot oil and lightly fry the eggs, take them out

   

8. 8 Preheat the oven to 180 degrees and put the fried eggs into the baking pan

   

9. 9 Bake on the middle rack for 15 minutes

   

10. 10 Cut the eggs, garnish with caviar, and arrange with mint leaves