ingredient
Pigeon eggs 12 fine salt 2 g MSG 2 g chicken soup 25 g sesame oil 5 g tea 50 g pot 50 g white sugar 100 g green onion leaves 50 g
Preparation method
(1) Put the pigeon eggs in a pot of cold water, bring to a boil over low heat and remove from the heat. Scoop up the eggs and rinse them in cold water before peeling off the shell. Then put each pigeon egg into a bowl with a knife and add chicken broth, MONOS glutamate and salt for 20 minutes, then drain and drain
(2) Put tea leaves, sugar, pots, onions and eggs on the rack of iron wire and chromium, brush with sesame oil, cut into two pieces, and fold the skin into the plate facing up
Features of this dish:
The color is brownish red, and the meat is tender and has a smoky aroma
Tips:
After the shell of a fresh egg is boiled or steamed, people often put it into raw cold water while it is hot, one can cool down, and the other can be conducive to peeling off the skin. As everyone knows, this practice is not scientific, and boiled eggs are forbidden to cool down with raw cold water
Because the boiled egg is immersed in cold water, it is indeed possible to cool down the solid part of the shell quickly, and the inner eggshell membrane and the egg white film are different due to the degree of contraction in the cold, which is easy to form a certain gap and easily leave the shell when peeling.