Pigeon eggs with medlar, sea cucumber and sea cucumber

Chinese wolfberry and sea cucumber pigeon eggs

Raw materials for making wolfberry, sea cucumber and pigeon eggs:

There were 2 sea cucumbers. Wolfberry 15g, pigeon eggs 12. Peanut oil 1500 g, salt 3 G, cooking wine 10 g, monosodium glutamate 1 g, soy sauce 10 g, pepper 2 g, lard 150 g, chicken soup 500 g, ginger 10 g, scallion 1 g, soybean powder 30 g, soup 500 g.

The processing steps of pigeon eggs with medlar and sea cucumber are as follows:

Wash the inner wall of the sea cucumber, use the soup for two times, and then use the knife tip to cut the prismatic flower knife on the cavity wall (do not cut through). Pigeon eggs into a cold water pot, stewed with fire cooked, fished out, soaked in cold water, shelled. Cut the scallion into sections and break the ginger. Boil the peanut oil, roll the pigeon eggs with dry soybean powder, fry them in oil pan and take them out. Add 100g lard into the pan, boil the oil, stir fry the green onion and ginger, pour in the chicken soup, cook for 3 minutes, remove the green onion and ginger, then add soy sauce, cooking wine, pepper, gouqi, sea cucumber, boil, skim the foam, transfer the stew for about 10 minutes, take out the sea cucumber and kobaba, put pigeon eggs around the sea cucumber. Add monosodium glutamate to the juice, thicken it with soybean flour, and then drizzle 50g boiling lard. Drizzle the juice on sea cucumber and pigeon eggs.

Pigeon eggs with medlar, sea cucumber and sea cucumber

Wolfberry, sea cucumber and pigeon egg is a famous traditional dish in Sichuan Province. Sea cucumbers are fat and rotten, greasy and smooth, pigeon eggs are soft and delicious, and have the effects of nourishing kidney and lung, tonifying liver and improving eyesight. One of the traditional Chinese delicacies is simple to make, delicious and of high nutritional value.

essential information

[name] wolfberry, sea cucumber and pigeon egg

Sichuan cuisine

[type] local characteristics

[taste characteristics] sea cucumber is fat and rotten, oily and smooth, pigeon egg is crisp and soft, delicious, and has the effect of nourishing kidney and lung, tonifying liver and improving eyesight.

Raw materials

There were 2 sea cucumbers. Wolfberry 15g, pigeon eggs 12. Peanut oil 1500 g, salt 3 G, cooking wine 10 g, monosodium glutamate 1 g, soy sauce 10 g, pepper 2 g, lard 150 g, chicken soup 500 g, ginger 10 g, scallion 1 g, soybean powder 30 g, soup 500 g.

Production process

Wash the inner wall of the sea cucumber, use the soup for two times, and then use the knife tip to cut the prismatic flower knife on the cavity wall (do not cut through). Pigeon eggs into a cold water pot, stewed with fire cooked, fished out, soaked in cold water, shelled. Cut the scallion into sections and break the ginger. Boil the peanut oil, roll the pigeon eggs with dry soybean powder, fry them in oil pan and take them out. Add 100g lard into the pan, boil the oil, stir fry the green onion and ginger, pour in the chicken soup, cook for 3 minutes, remove the green onion and ginger, then add soy sauce, cooking wine, pepper, gouqi, sea cucumber, boil, skim the foam, transfer the stew for about 10 minutes, take out the sea cucumber and kobaba, put pigeon eggs around the sea cucumber. Add monosodium glutamate to the juice, thicken it with soybean flour, and then drizzle 50g boiling lard. Drizzle the juice on sea cucumber and pigeon eggs.

Longitude: 104.06573486

Latitude: 30.65946198