Edamame rock adhesion
If the amount of egg yolk to match with edamame is too large, it is easy to make a mistake, so the key is to add small amounts at a time, just enough to entangle the entire area. If you put too much in, you can adjust it by adding flour.
How to make it
1
Boil the edamame and remove the thin skin and thoroughly wipe off any moisture. Place in a bowl and sprinkle with flour.
2
Beat the egg yolk in another dish and mix by adding little by little to [1].
3
Heat the frying oil to about 160°C. Pass the spoon through the oil, then spoon [2] with a spoon and place it in the oil. Raise it onto a net before it gets too colored. Approximately 1-2 minutes.
4
Remove into a net and sprinkle with salt while it's hot. Serve in a bowl and it's finished.
Ingredients for 3 people
-
- Uses boiled edamame
- 100g
-
- flour
- 1 tablespoon
-
- egg yolk
- 1 piece
-
- Fried oil
- Appropriate amount
-
- salt
- A little
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