I remember the first time I ate crispy yellow vegetables, I went to my colleague's house for dinner. He is from Harbin. He cooked a lot of dishes that day. What impressed me the most was one of the crispy yellow vegetables, which tasted sweet and delicious and very crisp. I can't forget the taste of crispy yellow vegetables after eating that time, and later I specially learned to make this crispy yellow vegetable from that colleague.

My colleague told me the origin of crispy yellow vegetables. It turns out that crispy yellow vegetables are traditional dishes in Harbin and are very popular in Northeast China. This kind of food has existed for a long time. What was its earliest name? Crispy ginkgo? It was changed after the sixties? Crispy yellow vegetables? Northeasters especially like to eat. Crispy yellow vegetables are made of eggs and starch. The raw materials are common, but it takes some time to cook this dish. Do it with your favorite friends.

Preparation of ingredients: eggs, starch, sugar, salt and cooking oil.

Specific steps:

1. Prepare 2 bowls, put 5 eggs in the first bowl and break them up with chopsticks for later use; Pour 80g of starch into the second bowl, pour in 100g of clean water, stir evenly with chopsticks, then let it stand for10min to let the starch precipitate, and pour off the water on the precipitated wet starch after10min; Add a little salt to the beaten egg liquid, then pour in wet starch and stir evenly for later use;

2. Take out the pan, brush a layer of cooking oil in the pan, then pour in an appropriate amount of egg liquid, shake the pan back and forth, evenly spread the egg liquid, fry with low fire at least until the egg liquid does not solidify, fold the egg cake in half, press the egg skins together with a shovel, and take it out for later use. Leave a small amount of egg liquid in the bowl, fry the excess egg liquid into egg skin, and squeeze it in the same way; Cut off the edge of the egg skin, then cut it into diamond-shaped blocks, put it into the cut remaining egg liquid, and stir it evenly so that the egg skin is evenly wrapped with a layer of egg liquid for later use;

3. Take out the pan again, pour enough cooking oil into the pan, after the oil temperature is 40% hot, put the egg skins wrapped in egg liquid in turn, turn to low heat and slowly fry, then gently turn the egg skins with chopsticks to heat them evenly, and take out the oil after the egg skins are fried until the surface is golden and crisp;

4. Pour all the hot oil in the pot into a clean container and save it for frying next time; Pour a small amount of water into the pot, add a tablespoon of white sugar after the water is boiled, and the ratio of water to white sugar is 1: 1. Stir-fry the sugar until it is caramel color, and a large number of small bubbles appear;

5. Pour in the fried egg skin, turn off the fire and stir fry constantly, so that the surface of the egg skin is evenly covered with a layer of syrup, and then put it on the plate. This simple crispy yellow dish is ready. It tastes crisp, sweet and delicious, especially suitable for children at home.