Sweet peach pigeon eggs

Method of fragrant peach pigeon eggs:

Raw materials for making fragrant peach pigeon eggs:

Ingredient: 12 pigeon eggs.

Ingredients: 150g bread, 50g chicken antler, 50g walnut kernel, a little cooked ham and rape.

Ingredients for making fragrant peach pigeon eggs:

10 g cooking wine, 1.5 g refined salt, 10 g Corn flour, 1 egg white, 500 g peanut oil (about 30 g), a little chicken oil.

Processing steps of fragrant peach pigeon eggs:

1. Pour clear water into the pot, put in pigeon eggs, boil them over high heat, remove them, peel off the skin, wash them, and cut off a small part of the big end of pigeon eggs with a knife.

2. Cut the bread into 1.5-inch-wide, 1-inch-thick rectangular slices. Put walnuts in a bowl, add boiling water, soak for 5 minutes, remove and peel.

3. Put chicken antler into a bowl, add cooking wine, refined salt, egg white, corn flour and chicken oil, and mix well to make a paste. Hang the chicken paste on the bread slice with a knife, put pigeon eggs in the middle of the chicken paste, and put two walnuts on both sides. Use your hands to press pigeon eggs and walnuts, then use a knife to wipe the chicken paste, and sprinkle some cooked ham and rape around to make fragrant peach pigeon eggs.

4. In a frying pan, add peanut oil and heat it to 60% heat. Add fragrant peach pigeon eggs and fry them to golden brown. Take them out and put them on the plate.

Sweet peach pigeon eggs

Fragrant peach pigeon egg is a delicious food, the production materials are pigeon egg, bread, walnut kernel, etc.

[cuisine] Manchu and Han full table poultry and eggs

[material] main ingredient: 12 pigeon eggs.

Accessories: 150 grams of bread, 50 grams of chicken antler, 50 grams of walnut kernel, cooked ham powder, rape powder each a little.

Seasoning:

10 g cooking wine, 1.5 g refined salt, 10 g Corn flour, 1 egg white, 500 g peanut oil (about 30 g), a little chicken oil.

[practice]

1. Pour clear water into the pot, put in pigeon eggs, boil them over high heat, remove them, peel off the skin, wash them, and cut off a small part of the big end of pigeon eggs with a knife.

2. Cut the bread into 1.5-inch-wide, 1-inch-thick rectangular slices. Put walnuts in a bowl, add boiling water, soak for 5 minutes, remove and peel.

3. Put chicken antler into a bowl, add cooking wine, refined salt, egg white, corn flour and chicken oil, and mix well to make a paste. Hang the chicken paste on the bread slice with a knife, put pigeon eggs in the middle of the chicken paste, and put two walnuts on both sides. Use your hands to press pigeon eggs and walnuts, then use a knife to wipe the chicken paste, and sprinkle some cooked ham and rape around to make fragrant peach pigeon eggs.

4. In a frying pan, add peanut oil and heat it to 60% heat. Add fragrant peach pigeon eggs and fry them to golden brown. Take them out and put them on the plate.

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