In Paris, I bought a box of duck eggs with great joy and wanted to go home to make mother-like crab yolks. When I went home and knocked on the eggshell, I found that the inside was yellow and yellow, half-solidified like a preserved egg, and again I saw blood and feathers! ! ! The phone connection mother said that it is a happy egg to eat, but I really do n’t have the courage to throw it all away. Now I ca n’t eat crab eggs and I have to write a recipe to miss it. I feel that I wo n’t touch the egg again recently …
|Leisure Vinegar||2 scoops (soup spoon)|
|Duck eggs||2 pcs|
|Minced ginger||1 scoop (soup spoon)|
Beat the eggs into the bowl, do not beat them evenly.
Pour two spoons of vinegar, salt, sugar, and one spoon of ground ginger and mix well. The spoon is the size of a ceramic spoon for soup. If there is no recreational vinegar, you can use ordinary vinegar to add more sugar, ginger should be more, the principle is to make it like the kind of vinegar dipped in crab.
Heat the oil pan, then pour the cold oil. The oil should be spread to the bottom of the pan and have a little depth. When the mother burns, it is like adding two or three spoons of oil. Don't fire too much, stir in a clockwise direction. Don't break the egg yolk first, wait until the egg white has almost solidified, and then pierce the egg yolk, so that the color is more clear, and the taste is also layered, more like crab yolk.
When the egg yolks and egg whites have solidified, you can cook them out. Crab yolks made with duck eggs are more similar to crab yolks than those made with eggs, and summer rice with rice is my favorite.