Mandarin duck suckling

Nursing practice of mandarin duck:

Raw materials for Mandarin Duck lactation:

Ingredients: 7 eggs, 5 pigeon eggs.

Ingredients: 150g lean pig minced meat, 100g shrimp minced meat, 5 horseshoes, 20 green beans, 5g water hair Nostoc flagelliforme, 2.5G cooked ham minced rape.

Ingredients for mandarin duck breast feeding:

15 grams of cooking wine, 1.5 grams of refined salt, 10 grams of soy sauce, a little onion and ginger, 200 grams of clear soup, 10 grams of chicken oil, a little flour, 25 grams of wet corn flour.

The production process of mandarin duck breast feeding is as follows:

1. Put 5 eggs and 5 pigeon eggs into the pot, add water, boil them on the heat, remove the skin of the eggs, cut them in half vertically with a knife, take out the yolk, put the protein into the plate, and sprinkle a little dry corn flour in the yolk pit. Smash the horse's hooves with a knife and chop them to pieces.

2. Put minced pork and minced shrimp in the basin, add a little horseshoe, cooking wine, refined salt, wet corn flour, flour soup, onion and ginger, then add 1 egg, stir hard to make the filling.

3. Squeeze the stuffing into small balls by hand, put them in the pit of eggs and pigeon eggs, and smooth them with a knife. Beat 1 egg into a bowl and spread the egg on the filling. Add two green beans to the egg stuffing and two green beans to the pigeon egg stuffing. Sprinkle the mustard, rape powder and ham powder on the top, steam them in the drawer and put them on the plate.

4. Pour 200g clear soup into the pot, add a little salt, cooking wine and soy sauce, bring to a boil, skim off the foam, dilute the corn flour with water, pour into the pot to make juice, pour chicken oil on the dish.

Mandarin duck suckling

Mandarin duck breast-feeding is a delicious food.

Main ingredients:

Seven eggs, five pigeon eggs.

mixed ingredients:

150 grams of lean pig minced meat, 100 grams of shrimp, 5 horseshoes, 20 green beans, 5 grams of water hair Nostoc flagelliforme, 2.5 grams of cooked ham minced rape.

Seasoning:

15 grams of cooking wine, 1.5 grams of refined salt, 10 grams of soy sauce, a little onion and ginger, 200 grams of clear soup, 10 grams of chicken oil, a little flour, 25 grams of wet corn flour.

Method:

1. Put 5 eggs and 5 pigeon eggs into the pot, add water, boil them on the heat, remove the skin of the eggs, cut them in half vertically with a knife, take out the yolk, put the protein into the plate, and sprinkle a little dry corn flour in the yolk pit. Smash the horse's hooves with a knife and chop them to pieces.

2. Put minced pork and minced shrimp in the basin, add a little horseshoe, cooking wine, refined salt, wet corn flour, flour soup, onion and ginger, then add 1 egg, stir hard to make the filling.

3. Squeeze the stuffing into small balls by hand, put them in the pit of eggs and pigeon eggs, and smooth them with a knife. Beat 1 egg into a bowl and spread the egg on the filling. Add two green beans to the egg stuffing and two green beans to the pigeon egg stuffing. Sprinkle the mustard, rape powder and ham powder on the top, steam them in the drawer and put them on the plate.

4. Pour 200g clear soup into the pot, add a little salt, cooking wine and soy sauce, bring to a boil, skim off the foam, dilute the corn flour with water, pour into the pot to make juice, pour chicken oil on the dish.

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