The sun and the moon shine

The sun and the moon shine:

Raw materials for making the sun and moon shine:

Canned abalone two barrels (choose 24), pigeon eggs 24. Ingredients: 50g minced fish, 50g shrimp, five eggs, 150g rape.

Seasoning for making the sun and moon shine:

15 grams of cooking wine, 2 grams of refined salt, 10 grams of cooked lard, 10 grams of chicken oil, 25 grams of wet corn flour, 350 grams of clear soup, 500 grams of peanut oil (about 40 grams).

Production steps of sun moon glow:

1. Tear off the defects of abalone and use a knife to flatten it from the belly of abalone, so that the abalone is big, filial, thin and thick. Two egg Ke into the dish, pick egg yolk in the bowl, use chopsticks to pick up the egg white, and show a snow-white foam; then scatter two eggs Ke in a bowl with egg yolk. Wash the rape leaves with water and cut them into filaments.

2. Put minced fish into a bowl, add a little cooking wine, refined salt, corn flour and 5g cooked lard, stir hard, then add egg white, mix well to make minced fish paste. Add a little cooking wine, salt, corn flour and 5g cooked lard to the shrimp paste. Stir well. Add an egg and mix well.

3. Put the pigeon eggs into the cold water pot, boil them on the fire, take them out, cool them in the cold water, and peel them. Cut 12 pigeon eggs with a knife to the big end, then cut the protein horizontally from the top half, and peel off the protein to expose the yolk. Cut off the big end of the other 12 pigeon eggs about 3 minutes thick, so that they can stand

4. Use 12 pieces of abalone as a support, put the paste on each piece of abalone, and then put a pigeon egg with egg yolk (egg yolk facing up), press it, use a small spoon to wipe the paste around the pigeon egg, make 12 pieces according to this method, and put them on the plate. Another 12 pieces of abalone are used as the support, and the shrimp paste is smeared on each piece of abalone, and then a pigeon egg with the big end cut off (the section is downward) is put on it. Press firmly, and wipe the shrimp paste around the pigeon egg with a knife. Make 12 pieces according to this method and put them on the plate.

5. In a frying pan, add peanut oil and heat it to 70%. Add egg liquid and rape shreds respectively, fry them into pieces and remove the oil. In the middle of the long fish plate, a piece of egg floss is laid horizontally, and rape floss is laid on the egg floss. After steaming the two kinds of abalone slices on the drawer, code them on both sides of the egg floss respectively to create a sun moon glow shape.

6. Pour 350 grams of clear soup into the pan, add cooking wine and refined salt, bring to a boil over high heat, skim off the foam, add corn flour diluted with water, hook it into sauce, and drizzle with chicken oil. Pour half of the sauce on the abalone with egg yolk. Add soy sauce to the other half of the sauce. Heat up and hook into red sauce. Pour on the other half of abalone.

The sun and the moon shine

Sunmoon Shenghui is a dish, the main raw materials are minced fish, shrimp, eggs, rape, the main accessories / seasonings are cooking wine, refined salt and so on.

raw material

Main materials

Canned abalone two barrels (choose 24), pigeon eggs 24. Ingredients: 50g minced fish, 50g shrimp, five eggs, 150g rape.

Seasoning

15 grams of cooking wine, 2 grams of refined salt, 10 grams of cooked lard, 10 grams of chicken oil, 25 grams of wet corn flour, 350 grams of clear soup, 500 grams of peanut oil (about 40 grams).

practice

1. Tear off the defects of abalone and use a knife to flatten it from the belly of abalone, so that the abalone is big, filial, thin and thick. Knock two eggs into the dish, pick up yolk and put them in a bowl, then use chopsticks to pick up the egg whites and show them in a snow-white foam. Then scatter two egg Ke in a bowl with egg yolk. Wash the rape leaves with water and cut them into filaments.

2. Put minced fish into a bowl, add a little cooking wine, refined salt, corn flour and 5g cooked lard, stir hard, then add egg white, mix well to make minced fish paste. Add a little cooking wine, salt, corn flour and 5g cooked lard to the shrimp paste. Stir well. Add an egg and mix well.

3. Put the pigeon eggs into the cold water pot, boil them on the fire, take them out, cool them in the cold water, and peel them. Cut 12 pigeon eggs with a knife to the big end, then cut the protein horizontally from the top half, and peel off the protein to expose the yolk. Cut off the big end of the other 12 pigeon eggs about 3 minutes thick, so that they can stand

4. Use 12 pieces of abalone as a support, put the paste on each piece of abalone, and then put a pigeon egg with egg yolk (egg yolk facing up), press it, use a small spoon to wipe the paste around the pigeon egg, make 12 pieces according to this method, and put them on the plate. Another 12 pieces of abalone are used as the support, and the shrimp paste is smeared on each piece of abalone, and then a pigeon egg with the big end cut off (the section is downward) is put on it. Press firmly, and wipe the shrimp paste around the pigeon egg with a knife. Make 12 pieces according to this method and put them on the plate.

5. In a frying pan, add peanut oil and heat it to 70%. Add egg liquid and rape shreds respectively, fry them into pieces and remove the oil. In the middle of the long fish plate, a piece of egg floss is laid horizontally, and rape floss is laid on the egg floss. After steaming the two kinds of abalone slices on the drawer, code them on both sides of the egg floss respectively to create a sun moon glow shape.

6. Pour 350 grams of clear soup into the pan, add cooking wine and refined salt, bring to a boil over high heat, skim off the foam, add corn flour diluted with water, hook it into sauce, and drizzle with chicken oil. Pour half of the sauce on the abalone with egg yolk. Add soy sauce to the other half of the sauce. Heat up and hook into red sauce. Pour on the other half of abalone.

Longitude: 104.06573486

Latitude: 30.65946198