Taste: salty and delicious?
Technology: braise in soy sauce
Materials for making braised pigeon eggs:
Material: pigeon eggs 250g.
Seasoning: starch (corn) 10g, onion 8g, ginger 3g, pepper powder 2g, salt 3g, soy sauce 15g, cooking wine 10g, monosodium glutamate 2g and peanut oil 60g.
Teach you how to cook braised pigeon eggs and braised pigeon eggs.
1. Cook pigeon eggs, air-cool, and shell it for later use;
2. Put flour and wet starch into a bowl, add soy sauce, water, refined salt, monosodium glutamate and cooking wine, and stir into a thin paste;
3. the wok is on fire and put peanut oil. When the oil is hot, dip pigeon eggs in wet starch one by one, fry in a wok until it turns red and yellow, and take out and drain the remaining oil.
4. Leave the bottom oil in the pot, add onion, ginger and pepper to stir fry, and add 250 grams of fresh soup;
5. Take out onion, ginger and pepper, add soy sauce, refined salt, monosodium glutamate and cooking wine, and then add pigeon eggs; 6. Use a small fire for 2 minutes, hook into the running water, pour a little lard, and take the pot and plate.