The practice of Zhangjiakou dim sum oil bag

In the 1950s, there was an early supply in Beijing, and there was a variety called fried poached eggs, also called fried cloth bags, which were rarely supplied at present. Frying poached eggs is not complicated, but it is more troublesome, and no one likes to cook them.

Frying poached eggs is simply frying with an egg. The method is to tear the oil cake noodles into small doses and roll them into small pieces. Be careful not to cut a hole in the middle with a knife and fry them in the oil pan. When the fried noodles swell, take them out, tear a hole from the side, peel off the eggs, pour them into the crevasse, seal and fry for about 1 minute, and then take them out.

Fried poached eggs are fresh and tender without greasy feeling, and the oil cake is fragrant, which is an early variety with rich nutrition.