原料:卤鸡蛋(或茶叶蛋、酱油蛋)5只,鲜蛋1只,水淀粉20克,面粉16克,盐、味精、熟花椒盐及甜面酱各适量,植物油500克(实耗100克)。做法:将鲜蛋磕入碗内,加水淀粉、面粉、盐、味精,调匀成糊。再将卤鸡蛋去壳,切成1厘米厚的圆片,在蛋糊中拖一拖。炒锅置于旺火上,倒入植物油,待油烧至六 Raw materials: brine egg (or tea egg, soy sauce egg) 5, 1 fresh egg, water starch 20 grams, flour 16 grams, salt, MSG, cooked pepper salt and sweet sauce of the right amount of vegetable oil 500 grams (actual consumption 100 grams) . Practice: knock the eggs into the bowl, add water, starch, flour, salt, MSG, mix thoroughly into a paste. Then brine eggshell, cut into 1 cm thick wafer, drag in the paste. Wok placed on the stir, pour vegetable oil until the oil was burned to six