Fried abalone eggs

Fried abalone eggs

Raw materials for fried abalone eggs:

Abalone 400g, pigeon eggs 15, chicken soup 1kg, egg white 4, salt 10g, cooking wine 25g, corn flour 25g, peanut oil 500g (actual consumption 75g), sesame salt 25g, chili sauce 10g.

Processing steps of fried abalone eggs:

1. Wash the abalone, tear off the rough edges, and cut it straight on both sides. Cut the big one in half with the slope knife, and the small one without cutting.

2. Wash pigeon eggs, cook them with clear water, soak them in cold water, peel off the skin, put them into a plate, and dip them with salt.

3. Mix egg white with corn to make egg white paste.

4. Pour the chicken soup into the pot, bring to a boil, add the abalone, and cook it for about 10 minutes over low heat. Soak the abalone thoroughly, take it out, decant the soup, put it on the plate and wait for frying.

5. Put peanut oil into the frying pan and heat it to 60% or 70%. Sprinkle the abalone with corn flour and mix well, then dip it with egg white paste. Put it into the frying pan and fry it until golden yellow. Remove it, control the oil and put it in a large disc.

6. Heat the frying pan to 80% heat, dip the pigeon eggs with corn flour, put them into the oil pan, deep fry them into golden color, take them out, control the oil and surround them on the fried abalone plate

The characteristics of fried abalone eggs are as follows

It's tender inside and scorched outside, delicious and crisp.

Fried abalone eggs

1. Wash the abalone, tear off the rough edges, and cut it straight on both sides. Cut the big one in half with the slope knife, and the small one without cutting.

2. Wash pigeon eggs, cook them with clear water, soak them in cold water, peel off the skin, put them into a plate, and dip them with salt.

3. Mix egg white with corn to make egg white paste.

4. Pour the chicken soup into the pot, bring to a boil, add the abalone, and cook it for about 10 minutes over low heat. Soak the abalone thoroughly, take it out, decant the soup, put it on the plate and wait for frying.

5. Put peanut oil into the frying pan and heat it to 60% or 70%. Sprinkle the abalone with corn flour and mix well, then dip it with egg white paste. Put it into the frying pan and fry it until golden yellow. Remove it, control the oil and put it in a large disc.

6. Heat the frying pan to 80% heat, dip the pigeon eggs with corn flour, put them into the oil pan, deep fry them into golden color, take them out, control the oil and surround them on the fried abalone plate

Introduction to dishes

Fried abalone eggs

[cuisine] Korea

[Characteristics] it is tender inside and scorched outside, delicious and crisp.

[raw materials]

Abalone 400g, pigeon eggs 15, chicken soup 1kg, egg white 4, salt 10g, cooking wine 25g, corn flour 25g, peanut oil 500g (actual consumption 75g), sesame salt 25g, chili sauce 10g

Production method

1. Wash the abalone, tear off the rough edges, and cut it straight on both sides. Cut the big one in half with the slope knife, and the small one without cutting.

2. Wash pigeon eggs, cook them with clear water, soak them in cold water, peel off the skin, put them into a plate, and dip them with salt.

3. Mix egg white with corn to make egg white paste.

4. Pour the chicken soup into the pot, bring to a boil, add the abalone, and cook it for about 10 minutes over low heat. Soak the abalone thoroughly, take it out, decant the soup, put it on the plate and wait for frying.

5. Put peanut oil into the frying pan and heat it to 60% or 70%. Sprinkle the abalone with corn flour and mix well, then dip it with egg white paste. Put it into the frying pan and fry it until golden yellow. Remove it, control the oil and put it in a large disc.

6. Heat the frying pan to 80% heat, dip the pigeon eggs with corn flour, put them into the oil pan, deep fry them into golden color, take them out, control the oil and surround them on the fried abalone plate

Characteristics of dishes

It's tender inside and scorched outside, delicious and crisp.

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