Red plum pearl incense is a delicious Han Chinese dish that belongs to the Hunan cuisine family. This dish is carefully prepared with pigeon eggs and shrimp as the main ingredients. A few boiled pigeon eggs are shelled and yellowed, filled with condiments and mixed with lean ham, sea rice, mushrooms, dried scallops, etc., put a little minced ham at one end, put coriander leaflets or green pea grains on the other end, steamed on the drawer and taken out, then simmered with chicken soup, hooked with sesame sauce into the outer ring of the flat plate; shelled the shrimp, cut two knives on the back of the shrimp, fried in 50% hot lard until it was cooked thoroughly, became bead-shaped, spooned with tomato sauce, salt, wine, sugar, broth, etc., boiled, hooked, drizzled with sesame oil, stacked in the middle of the flat plate. This dish shrimp meat is ruddy, salty and sweet, jade beads are white, bright color, fresh and fragrant, refreshing and delicious, and has a tonic effect, which is a famous dish of the court.
Red plum pearl fragrant ingredients are prepared
Ingredients: 24 pigeon eggs, 24 prawns, 100 g fatty meat, 5 eggs (take egg whites)
Accessories: ham 50 g, water mushroom 50 g, dried scallops 50 g, sea rice 25 g, green peas 50 g, lard 20 g, chanterelle 25 g, tomato sauce 120 g, monosodium glutamate 10 g, starch 28 g, refined salt to taste (the amount of two dishes)
Method for making red plum beads
1. Cook the pigeon eggs, let it cool and shell it. Cut each cooked egg in half, remove the yolk and set aside. Shell the prawns, cut off the two ends, use a knife to cut the shrimp back twice, chop the shrimp meat at both ends of the shrimp together with the fat meat into minced meat, add egg whites and a little starch, salt, rice wine, monosodium glutamate and stir into a paste.
2: Chop the lean ham, sea rice, mushrooms and scallops into fine pieces, add chopped green onion and condiments and mix well, divide into 24 parts, each part is packed in pigeon eggs, and then smeared with chopped shrimp puree, one end puts a little minced ham, the other end puts coriander leaflets, or green pea grains, steamed in the drawer and set aside.
3: Fry the middle part of the shrimp in oil until it is spherical, pour out the remaining oil, add tomato sauce, salt, rice wine, monosodium glutamate, a little soup in the pan, put in the shrimp balls, fry and mix well and then use a little starch to outline the leaves, add sesame oil and put it in the middle of the large plate.
4: Put the steamed pigeon eggs into the pot, add the chicken broth and simmer slowly for a while, add a little powder, and place it on the periphery of the shrimp balls when it comes out of the pot.
Kitchen tool for making red plum beads: Haier C21-H1107 induction cooker
Product features: high-end microcrystalline panel, seven cooking menus, stir-fry function, 240 °C fire, energy concentration large coil, three-dimensional waterproof system
Composite Index Score: ★★★★
Haier C21-H1107 induction cooker adopts black appearance design, advanced process manufacturing, high temperature resistance, compression resistance and shatterproof, cleaning is very convenient. High-end microcrystalline panel, more textured, durable.
It has seven cooking menus, unique stir-frying function, 240 °C heat, easy to cook food. At the same time, there are functions such as hot pot and soup porridge. The scheduled appointment function is very convenient to use. Ten fire adjustments, according to the cooking needs of the choice of fire.
It adopts a large coil design for concentrating energy, a large diameter coil, more fierce firepower, and very powerful stir-frying. It is very powerful in safety design, Haier concentrated ring design, effectively reduce the magnetic field line loss, greatly reducing radiation. All-round intimate three-dimensional waterproof system, anti-spill and anti-splash. The air duct is optimized and designed, the speed is faster, the heat dissipation effect is better, and the service life of the machine is effectively extended.
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