How to make candied preserved egg

Remember that your body is your own, so you must control your mouth and spend more time doing it yourself. In order to help you do it more smoothly, I will first introduce the method of making the dish of candied preserved egg.

1. Remove the shell of the preserved egg and cut into small pieces.

2. Make a thin paste with flour and starch in the ratio of 7:3.

3. Evenly coat with a layer of starch.

4. Dice into thin batter and fry in oil.

5. Fry until crispy, then remove from oil and drain.

6. Pour out excess oil, leaving a little oil at the bottom of the pot, and add an appropriate amount of white sugar.

7. Stir-fry over medium-low heat to allow the sugar to be heated evenly.

8. Turn to low heat and continue to stir-fry until dissolved.

9. The fried syrup is light yellow (amber) and the effect of adding the raw materials is best at this time.

10. Pour in the fried preserved eggs.

11. Stir-fry quickly to evenly coat the preserved eggs with the sugar juice, then remove from heat and serve.

12. Start pulling the silk!

Maybe you have never cooked your own food at home before. But after reading the introduction to the method of candied preserved egg, you will definitely be able to do it on your own. The process may be a bit tedious, but the result is sure to be wonderful.