Yunpian pigeon egg

Yunpian pigeon egg method:

Raw materials for making yunpian pigeon eggs:

Ingredient: 12 pigeon eggs.

Ingredients: 50 grams of Shuifa mushroom, 50 grams of Shuifa Yulan, 50 grams of Shuifa Yudu, 25 grams of bean sprouts, 2.5 grams of cooked ham.

Seasoning for making yunpian pigeon eggs:

10 grams of cooking wine, 1.5 grams of refined salt, 10 grams of wet corn flour, 250 grams of clear soup, 10 grams of chicken oil

Steps for making yunpian pigeon eggs:

1. Wash mushrooms and yulanpian, and cut them into shreds together with ham to form "three shreds".

2. Pour clear water into the pot, heat and bring to a boil, put in three thread pan and take it out again. In another pot, add 100g clear soup, a little cooking wine and a little refined salt, add three shreds, simmer on the fire for two minutes, remove, control the soup, and sprinkle in the disc.

3. Take 12 bowl shaped small wine cups, spread a layer of chicken oil in the cups, knock pigeon eggs into the small wine cups respectively (don't scatter the egg yolk), wash the bean sprouts, put them on pigeon eggs, sprinkle some ham powder, steam them in the drawer for about 5 minutes, take them out, cut them from the side with a knife, take out pigeon eggs, and code them on the three threads of the plate neatly.

4. Pour 150 grams of clear soup into the pot, add the remaining cooking wine and refined salt. For a good taste, dilute the corn flour with water, pour it into the pot, hook it into juice, pour chicken oil on it, and pour it on the vegetables.

Yunpian pigeon egg

Yunpian pigeon egg is a kind of Manchu and Han poultry egg dish. The main raw materials are 12 pigeon eggs, 50 grams of Shuifa mushrooms, 50 grams of Shuifa Yulan chips and 50 grams of Shuifa Yudu.

essential information

[recipe name] yunpian pigeon egg

[cuisine]

[taste characteristics]

Production method

There are 12 pigeon eggs, 50g water hair mushrooms, 50g water hair Yulan chips, 50g water hair fish maw, 25g bean sprout leaves, 2.5G cooked ham, 10g cooking wine, 1.5g refined salt, 10g wet corn flour, 250g clear soup, and 10g chicken oil.

Production process

1. Wash mushrooms and yulanpian, and cut them into shreds together with ham to form "three shreds".

2. Pour clear water into the pot, heat and bring to a boil, put in three thread pan and take it out again. In another pot, add 100g clear soup, a little cooking wine and a little refined salt, add three shreds, simmer on the fire for two minutes, remove, control the soup, and sprinkle in the disc.

3. Take 12 bowl shaped small wine cups, spread a layer of chicken oil in the cups, knock pigeon eggs into the small wine cups respectively (don't scatter the egg yolk), wash the bean sprouts, put them on pigeon eggs, sprinkle some ham powder, steam them in the drawer for about 5 minutes, take them out, cut them from the side with a knife, take out pigeon eggs, and code them on the three threads of the plate neatly.

4. Pour 150 grams of clear soup into the pot, add the remaining cooking wine and refined salt. For a good taste, dilute the corn flour with water, pour it into the pot, hook it into juice, pour chicken oil on it, and pour it on the vegetables.

Longitude: 104.06573486

Latitude: 30.65946198