拔丝鸡蛋是一款地方名馔,用料虽然简单,但制作有一定难度,故经常被作为厨师考核的指定菜。笔者经反复实践,认为要做好该菜,需掌握以下要诀。摊蛋饼的关键是正确运用火候摊蛋饼从始至终宜用中小火,若火力过旺,热量集中于蛋液底部,传导过慢,会造成糊锅。具体做法是:先将鸡蛋打入碗内,加入适量淀粉,搅拌均匀,然后将炒锅置小火上,用少量油布匀锅底,烧热后(手掌离锅底卜叫厘米有热感)控净余油,倒入蛋液,慢慢转动炒锅,使蛋液均匀 Broken silk eggs is a place famous dishes, although the material is simple, but the production has a certain degree of difficulty, it is often used as a chef assessment specified dishes. After repeated practice, I believe that to do the dishes, need to master the following tips. The key is to share the cake is the correct use of the first Wafer pancake should be used throughout the small fire, if the fire too busy, the heat concentrated in the bottom of the egg, conduction is too slow, will result in paste pot. The specific approach is: first eggs into the bowl, add the right amount of starch, stir well, and then set the wok on a small fire, with a small amount of tarpaulin uniform bottom, after the heat (the palm away from the bottom of the pot called centimeter centimeter) Control the remaining oil, pour the egg liquid, slowly turn the wok, the egg liquid evenly