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Pritong Binurong Itlog
Fried Preserved Egg
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| Sangkap |
Panimpla |
4 binurong itlog
80g Jinhua ham
80g tangkay ng luya
320g batter
1 kutsarang mantika
1/2 kutsaritang asin |
1 maliit na mangkok ng toyo (sawsawan) |
| Ingredients |
Seasoning |
4 Preserved Egg
80g Jinhua Ham
80g Pickled Stem Ginger
320g Batter
1 tablespoon Oil
1/2 teaspoon Salt |
1 small bowl of dark vinegar
(use for dipping) |
| Pamamraan |
- Hugasang mabuti ang binurong itlog. Pasingawan ng 10 minuto.
Alisin ang balat at hiwain sa ikaapat na bahagi. Hatiin ang binurong
tangkay ng luya sa maliliit na hiwa. Hatiin ang jinhua ham sa
makakapal na hiwa. Ibabad sa tubig ng panandalian. Palamanan ang
hiniwang luya ng hiniwang ham at ng hiniwang binurong itlog. Itabi
ang pinalamanang binurong itlog.
- Paghaluin ang tubig, mantika, asin at batter para makagawa ng
pasta. Ibuhos ang pasta sa ibabaw ng pinalamanang binurong itlog.
- Painitin ang palayok. Lagyan ng mantika at ilagay ang apoy sa
katamtamang init. Ilagay ang pinalamang binurong itlog at iprito
hanggang umapaw.
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| Method |
- Wash preserved egg clean. Steam for 10 minutes. Remove the shell.
Cut into 4 parts. Cut the pickled stem ginger into thin slices.
Cut the Jinhua ham into think slices. Soak in water for a while.
Sandwich a sliced ginger with a sliced ham and a sliced preserved
egg. Leave the preserved egg sandwiches in a dish for later use.
- Mix the water, oil, salt, batter well to make pasta. Pour the
pasta over the preserved egg sandwiches.
- Heat the wok. Pour in dash of oil. Bring the oil to medium heat.
Dump in the preserved egg sandwiches. Fry until preserved egg
sandwiches float on the surface.
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Ingredients
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Make the preserved egg sandwiches
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Deep-fry the egg sandwiches
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c060u
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