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condiments

20 white pigeon eggs, wet mushrooms 100g, 25 slices of ham, bamboo shoots10g, 5g of monosodium glutamate,

Lard 1000g (consumption 100g). Salt, soy sauce, sesame oil, pepper, starch water.

operate

1. Cook pigeon eggs until it is light, then rinse it with clear water, peel off the eggshell and dip it in soy sauce and starch water.

2. Heat lard in a tripod, fry pigeon eggs until golden brown. When the egg skin is wrinkled, take out lard, stir-fry ham slices, mushrooms and bamboo shoots together, add 150g of the second soup, monosodium glutamate, lard, a little salt and fried pigeon eggs, stew for about 8 minutes, add pepper and sesame oil, and mix with starch water to make a paste.

nutritive value

Quail eggs? -There is little difference in nutritional components between eggs and their products, which are mainly rich in protein, fat, vitamins and inorganic salts.

Mushrooms? Lentinus edodes (CBrk) is also known as Xinxiang Lentinus edodes and Xiang Jun Lentinus edodes. Lentinus edodes is an edible fungus.

Belong to gourmet

Cantonese food? -Cantonese cuisine is also one of the eight major cuisines in China. Its formation and development are closely related to Guangdong's geographical environment, economic conditions and customs.

Exercise 2

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raw material

Potatoes ... 200g pea seedlings ... 100g.

Water mushroom ... 25g flour ... 50g.

Winter bamboo shoots ... 25g of refined salt ... 2g.

Carrots ... 25 grams? Monosodium glutamate ... 1g

Ginger juice ...10g soup ... 150g.

Water starch ... 10g incense ... 5g

Soy sauce ... 15g peanut oil ... 1000g

Refined sugar ... 3g.

Cooking method

1. Wash potatoes, peel them, steam them, grind them into mud, put them in a bowl, add 0.5g of refined salt and 25g of flour, and stir them evenly to make pigeon egg skins.

2. Water-soaked mushrooms, winter bamboo shoots and carrots are cooked and cut into thin slices. Put the wok on the fire, add sesame oil and the above three vegetables, and add 0.5g of refined salt, ginger juice and monosodium glutamate. 0.5g, and making into stuffing.

3. Divide "pigeon egg skin" and stuffing into 12 parts. The stuffing is wrapped in "pigeon egg skin", and a layer of powder is rolled on the surface to become "pigeon eggs".

4. Wash the wok and put it on the fire. Add peanut oil. When heated to 50%, fry pigeon eggs one by one in the oil pan until golden brown. Remove wrinkles from the skin and drain oil.

5. Leave the bottom oil in the original pot, stir fry the pea seedlings, add the remaining refined salt, and then set the plate around. Put vegetarian soup, sugar and monosodium glutamate into the original pot, bring to a boil, thicken it with water starch, pour it on the fried pigeon eggs, stir until the sauce is full of pigeon eggs, and put it in the middle of the plate with pea seedlings.

Process key

1. After mashed potatoes are chopped, they should be screened with reeds to filter out the residue.

2. The size of the "pigeon eggs" should be consistent, and the size of the real pigeon eggs is better.

3. When frying "pigeon eggs", don't use too much firepower, or the egg skin will lose too much water, which will lead to dryness and stuffing.