Taste hunan 丨 see how the fire palace has achieved a mushroom without yolk eggs that are both cooked and knife worked

Video loading...

#American Food Inspector ##Food##Taste Hunan##Changsha Cuisine##长沙 #

This dish is an upgraded version of Hunan's traditional dish "flower mushroom without yellow egg". The production of yolkless eggs itself is a test of cooking skills, you need to take the egg white plus high-definition soup, mix it with salt and then inject it into the eggshell, and steam it in the basket. Seemingly simple, its technical requirements are quite high, steamer steam can not be too large, require small slits, slowly steam the eggs thoroughly, steamed eggs to no bee hole, soft and smooth texture, delicious aroma. There are diners who say that "only the chicken wives in Hunan can lay eggs without yellows." ”

Fire Palace mushroom yolkless eggs are to cut the yolkless eggs into the shape of chrysanthemums with exquisite knife workmanship, sauté the mushrooms and vegetable cores, add the broth, pumpkin juice, sprinkle pepper, seasoning and harvest juice and drizzle on the chrysanthemum eggs. Look at its shape: the soup is light yellow, the vegetable core is turquoise, the mushroom aroma is mellow, the chrysanthemum is swaying and living; the taste of the food: smooth and delicate, the strength of the teeth, the texture is soft and tender, the taste is salty and fresh.

In September 2018, the Fire Palace Mushroom Yolkless Egg was awarded the title of National Provincial Regional Classic Famous Dish by the China Cuisine Association.