Sugar drawn egg bars

1 serving


Beat the eggs, add the wheat flour, 100ml of water and knead the batter. Pour 300ml of water into a low, wide saucepan, bring to a boil and mix with the egg dough. Cook, stirring, 2 minutes. When the mass becomes kisellike, transfer it to a ceramic dish and flatten it with a spoon so that a layer 1 cm thick is obtained. Cool. Cut the frozen mass into bars (1x1x5 cm) and roll in corn flour. Heat vegetable oil in a wok or deep frying pan and fry the bars until crisp. Lay out and let the butter drain. Dissolve the sugar in a small amount of water in a separate container and put the container on a medium fire. When the syrup is light yellow, pour (along the wall) a little vegetable oil and lower the bars into the syrup. Mix. Remove the pulls from the heat and transfer to an oiled dish, sprinkle with candied fruits and serve hot. In a separate piano, supply ice water. These sweets are eaten, dipped in piala with ice water, so as not to burn.