Tricolor egg

Three color egg method:

Raw materials for making tricolor eggs:

5 eggs, 3 salted duck eggs (cooked), 3 yolks, 3 preserved eggs, 6 tbsp water, 1 tbsp lard, 1 / 2 tbsp wine and 1 / 2 tbsp salt.

Three color egg making steps:

1. Lay cellophane on the square flat container and apply a little sesame oil on it.

2. Beat the eggs, add the seasoning, mix well, then add the diced salted duck eggs and preserved eggs, pour them into the container, cover them, heat them in the thawing gear for 12 minutes, then take them out and let them cool, cut them into pieces and plate them.

Tricolor egg

It belongs to Zhejiang cuisine or Fujian cuisine. Three color coordination, rich nutrition. Divide the egg yolk and egg white into a bowl, add a little salt, chicken essence, cooking wine and water starch in the egg yolk, and stir evenly; cut the Songhua egg and stack it in a deep plate, place the salted duck egg yolk in the middle of the Songhua egg, then pour the beaten egg yolk into the steamer, steam it over low heat for 10 minutes, set the shape, then boil it, sprinkle a little dry starch, pour in the egg white and steam for 5 minutes; steam the steamed three colors Pour the eggs on the cooked vegetable board to cool, slice them with a knife and serve.

Related information

information

Cooking category: steamed

Suitable season: Spring

flavoring

A little salt and a little monosodium glutamate.

practice

1. Dice preserved eggs and salted eggs, add chicken protein, add seasoning, mix well, pour into the model covered with cellophane, put into the steamer, steam for 9 minutes (about 7 minutes). Shell and dice the preserved eggs. Dice the salted egg yolk. Add a little salt and yellow rice wine to the egg liquid, mix it gently, and break it up gently. Don't bubble or send it away, so as to avoid bubbles and holes in the cake body after steaming. Add preserved eggs and salted eggs into the egg liquid, 3 salted duck eggs each, and 1 piece of cellophane. Mix well. Take an iron box or aluminum (fast heat transfer, heat-resistant) metal mold, carefully spread a layer of tin foil into it, close to the mold wall, scrape it flat, and pour the mixed egg liquid into it. 2. Steam over high heat in a pot of boiling water for 20 minutes until cooked. Use a toothpick to poke into the "cake", no egg liquid comes out, press the middle, feel hard, even if steamed. Take out, pour in the egg yolk and chopped salted egg yolk, steam until well cooked (about 3 minutes), take out and let cool to slice. After cooling a little, peel off the tin foil, dip a sharp knife with a little water, slice quickly, and load the plate

nutritive value

Egg - 1, protein: eggs are rich in high-quality protein, every 100 grams of eggs contain 12.7 grams of protein, two eggs contain protein roughly equivalent to 150 grams of fish or lean meat protein. The digestibility of egg protein in milk salted duck egg Baiyangdian has a vast water area, a pleasant climate and a variety of aquatic organisms. It is an excellent natural breeding ground for lake duck. Ducks live in shallow lakes. They mainly eat fish, shrimp, insects, snails, mussels and algae. They not only lay large eggs, but also preserved eggs play an important role in many home dishes.

practice

Manufacturing materials

Cuisine and efficacy: Fujian Cuisine

Ingredients: eggs, preserved eggs, salted duck eggs

Seasoning: salt, chicken essence, cooking wine, starch

Characteristics of three color steamed eggs:

Three color coordination, rich nutrition.

practice

1. Separate the egg yolk and egg white into a bowl, add a little salt, chicken essence, cooking wine and water starch in the egg yolk, and stir evenly;

2. Cut the eggs and stack them on a deep plate. Place the salted duck yolk in the middle of the eggs. Pour in the beaten egg yolk. When the water boils, put it in a steamer and steam it for 10 minutes. After setting, put it in a wok and sprinkle a little dry starch. Pour in the egg white and steam for 5 minutes;

3. Pour the steamed three color eggs on the cooked vegetable board to cool, slice them with a knife and serve.

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