Pigeon eggs contain high-quality protein, iron, calcium, phospholipids, vitamin A, vitamin B1, vitamin D and other nutrients, today introduce a yellow-green color, crepe gorgeous, light and delicious, unique flavor of pigeon eggs.
Hibiscus fried slippery eggs
【Ingredients】200 grams of eggs, 60 grams of char siu meat, 10 grams of shiitake mushrooms and ginger, 30 grams of magnolia slices, and an appropriate amount of hair soup. 【Seasoning】 100 grams of lard, sesame oil, wet starch, pepper to taste, salt 4 grams, monosodium glutamate 3 grams. 【Preparation】 1. Beat the eggs into a bowl, beat with chopsticks, add pepper, salt, monosodium glutamate and stir well; cut the char siu meat, shiitake mushrooms, magnolia slices, green onions, ginger, etc. into strips, put them into the eggs, and then stir well to set aside. 2. Stir-fry spoon on high heat, pour lard, cook until 70% or 80% hot, pour the eggs in, fry over simmering until both sides are golden brown, until cooked. 3, cook an appropriate amount of hair soup on the egg, use the diluted wet powder to outline the soup, and drip the sesame oil to make it. This dish is golden in color, tender and mellow, and delicious.
Crepe pigeon eggs
【Ingredients】10 pigeon eggs, 50 grams of winter shoots and mushrooms, 100 grams of vegetable hearts. 【Seasoning】 Vegetable oil 800 g (actual consumption of about 50 g), wet starch 50 g, sesame oil 6 g, pepper to taste, cooking wine 10 g, salt 3 g, soy sauce 10 g. 【Preparation】 1. Wash the pigeon eggs first, cook them with water, fish them out and put them in cool water tightly, peel off the shell, and wet a thin layer of starch. 2. Heat the oil on the stir-fry spoon, fry the pigeon eggs until the crepe skin is raised, drain the oil, and then add the winter shoots, mushrooms, vegetable hearts and sesame oil, pepper, cooking wine, salt, soy sauce, etc., and add the sauce. The dish is yellow-green in color, crepe and light and delicious.
Fragrant fried clouds
【Ingredients】Cloud mist tea tip 350 g, shrimp 150 g, egg 50 g, pine nut kernel 30 g. 【Seasoning】750 grams of cooked lard (actual consumption of 100 grams), dry starch 20 grams, tomato sauce, rice wine 15 grams each, refined salt 5 grams, monosodium glutamate 2 grams. 【Preparation Method】 1. Wash and drain the shrimp, chop into shrimp paste, add shao wine, fine salt, monosodium glutamate and dry starch and stir well into shrimp paste. 2. Put the cloud tea tip into a bowl, soak in boiling water for 30 seconds, remove and drain. 3. Beat the egg white into an egg, first take 1/4 of it and mix well with the tea tip and shrimp, and then put the egg under the egg together with the minced pine nuts and stir into a paste. 4. Heat the pot on the fire, scoop in the cooked lard, cook until 20% hot about 44 ° C, use a tablespoon to scoop a spoonful of cloud shrimp paste into the pot, when it becomes jade white, gently turn over, and then pour for another minute, fish out. 5. When the oil temperature rises to 50% heat, pour in the clouds and mist, remove the plate, and serve with tomato sauce. The dish is green in color, crispy and dry, and rich in tea flavor.