Amber pigeon eggs

Amber pigeon egg method:

Raw materials for making amber pigeon eggs:

Ingredients: 15 fresh pigeon eggs.

Ingredients: Shuifa mushroom, Shuifa yulanpian, cooked ham 25g each.

Ingredients for making amber pigeon eggs:

10 grams of cooking wine, 1 gram of refined salt, 10 grams of soy sauce, 150 grams of clear soup, 10 grams of wet starch, 5 grams of chicken oil, 250 grams of peanut oil (about 15 grams).

Steps of making amber pigeon eggs:

1. Pour clear water into the pan, put pigeon eggs into the pan, boil them over high heat, remove the skin of the eggs, and wash them with clean water.

2. Pour boiling water into the pot, take out the mushrooms and Yulan slices, and cut the ham into small diamond pieces.

3. Sit in the frying pan, add peanut oil and heat it to 70%. Dip the pigeon with a little soy sauce, put it into the oil pan and fry it until golden.

4. Pour clear soup into the pan, add pigeon eggs, add mushroom slices, Yulan slices, ham slices, cooking wine, refined salt and soy sauce, and cook over low heat for 3 minutes. Use wet starch to thicken the sauce, pour chicken oil on it, and then take it out of the pot.

Amber pigeon eggs

Production process

1. Pour clear water into the pan, put pigeon eggs into the pan, boil them over high heat, remove the skin of the eggs, and wash them with clean water.

2. Pour boiling water into the pot, take out the mushrooms and Yulan slices, and cut the ham into small diamond pieces.

3. Sit in the frying pan, add peanut oil and heat it to 70%. Dip the pigeon with a little soy sauce, put it into the oil pan and fry it until golden.

4. Pour clear soup into the pan, add pigeon eggs, add mushroom slices, Yulan slices, ham slices, cooking wine, refined salt and soy sauce, and cook over low heat for 3 minutes. Use wet starch to thicken the sauce, pour chicken oil on it, and then take it out of the pot.

essential information

[cuisine] Manchu and Han banquet

[dish taste] delicious

Pork and eggs

Raw materials

Ingredients: 15 fresh pigeon eggs.

Ingredients: Shuifa mushroom, Shuifa yulanpian, cooked ham 25g each.

Seasoning: 10g cooking wine, 1g refined salt, 10g soy sauce, 150g clear soup, 10g wet starch, 5g chicken oil, 250g peanut oil (about 15g).

Another way

Ingredients: 12 pigeon eggs, 25 grams of cooked ham, 50 grams of watery mushrooms and 50 grams of cooked bamboo shoots, 12 vegetable hearts.

Seasoning: 1 tbsp yellow rice wine, appropriate amount of fine salt and monosodium glutamate, 2 tbsp dry raw powder, 3 tbsp 40 ° aquatic powder, 2.5 tbsp chicken oil, 150g raw oil (actual consumption: 25g).

Methods: 1. Put pigeon eggs in a cold water pot, boil them over medium heat, then boil them over low heat for 6-7 minutes until they are cooked. Take them out while they are hot, cool them with cold water, peel off the eggshells, sprinkle with dried powder, and make the surface of pigeon eggs covered with powder. Cut the cooked ham, mushrooms and bamboo shoots into 1.5cm long, 1cm wide and 0.3cm thick slices. Heat the heart of the dish in a boiling water pan until it is soft and emerald green. Remove and cool it with cold water.

2. Heat the pan and release the oil. When the oil is 70% or 80% hot, put pigeon eggs into the pan and fry them. When they are golden, pour out the oil. Put yellow rice wine, fresh soup (1 teaspoon), mushroom slices, bamboo shoots slices and cabbage heart in the original pot, add fresh and salty taste, bring to a boil, put ham slices, pigeon eggs, and bring to a boil again, that is, add water, raw powder, thicken the sauce, pour chicken oil on the pot, and then put into a deep dish.

Features: the ham is red and delicious, the pigeon eggs are yellow and waxy, the vegetable heart is green and soft, and the bamboo shoots and mushrooms are black and white. It is one of the famous dishes of pigeon egg series.

Key points: 1. Pigeon eggs should be put into cold water pot, boiled with high fire, then stewed with low fire, and then cooled in cold water to ensure smooth and complete appearance after shelling.

2. For frying pigeon eggs, only use high temperature oil to make the shell golden yellow. Do not fry more to prevent tenderness.

Longitude: 104.06573486

Latitude: 30.65946198