Step
1. eggs into the pot to cook, pick up and put in cold water for a moment to soak, peeled off the egg shells, with a knife cut in half, put into a dish. Choose 40% fat 60% lean pork chopped into fine, put the bowl, add soy sauce (two money), sugar (two points), salt (two points), monosodium glutamate (MSG), green onions and ginger and water one or two, stirring vigorously into the filling. Spinach washed, starch water into batter.
2. will cut the twelve eggs, knife mouth up, flat on the plate, sprinkle flour, and then divided into twelve parts of the meat filling, each piece of egg to put a copy of the hand dipped in a little starch slurry, so that half of the egg shape, together into a mandarin ducks egg billet.
3. pot on the stove, put the cooking oil to sixty percent heat, into the mandarin duck egg blanks (two fried), fried golden brown. Pour away the oil in the pan, add soy sauce, sugar, egg blanks and water four two, boil the lid on the pan, switch to a small fire to simmer for about fifteen minutes to remove, six eggs up, six meat filling facing up, placed on a plate.
4. Wash the pot, put cooking oil three money hot, pour in spinach, add salt four points, stir-fry mature, put the mandarin ducks around the egg is complete.
Features
: The color of this dish is golden red, spinach green, egg meat bonding, fresh flavor.
Making tips
1. pork fat three lean seven, chopped velvet tendons, the finer the better, water to beat the filling, stirring in one direction on the strength of;
2. can also be used for the tea marinated eggs, fragrant;
3. because of the process of deep-frying, need to prepare 1000 grams of cooked lard.
1. 10 hard-boiled eggs shells, into the brine in the brine to taste and fish out. Pork chopped into mush. Water chestnuts, mushrooms cut into soybean-sized dices, puree meat into the bowl, add 3 grams of refined salt, water chestnuts, mushroom dices, ginger, scallion, yellow wine, monosodium glutamate 2 grams, pepper 1 gram, egg 1, dry starch 5 grams, while stirring, while adding the right amount of water until the strong into the pureed meat filling.
2. will be brined eggs cut into two petals, the minced meat filling into each half of the egg, hand smeared into half an egg shape, and the other half of the egg synthesized into a whole mandarin duck egg embryo. Egg 1 搕o the bowl, add the right amount of water, salt 0.5 grams, in the starch, flour stirred into the whole egg paste.
3. frying pan on a high flame, burned to 60% hot, the mandarin duck egg embryo dipped into the egg batter one by one pan frying until golden brown, neatly yards of people in a bowl, plus soup, soy sauce, salt, monosodium glutamate, sugar, people in a cage with a high-flame boiling water steaming for 10 minutes to take out.
4. frying pan on a high flame, will be steamed mandarin duck eggs and soup in the pot, add black fungus, asparagus slices, to be soup boiled, with wet starch thickening, pouring cooked pork frustration, sprinkled with green onion and pepper that is
[process key]
1. pork fat and three lean seven, minced mushy tendons, the more fine, the better, the water to beat the stuffing, stirring in one direction on the strength.
2. Tea leaves can also be used for the egg, fragrant.
Practice three editors
Materials
Main ingredient: eggs 720 grams, pork (fat and lean) 250 grams
Supplementary ingredients: fungus (water hair) 25 grams, Shiitake mushrooms (fresh) 20 grams, asparagus 25 grams, 25 grams of water chestnuts, 10 grams of wheat flour
Seasoning: starch (fava beans) 40 grams, 5 grams of salt, soy sauce 30 grams, pepper powder 2 grams, a small amount of flour, a little more than a few grams. pepper 2g, 2g green onion, 3g yellow wine, 2g ginger, 3g monosodium glutamate (MSG), 5g sugar, 100g lard (refined)
Features
Flavorful, but also rich in nutrients.
Practice
1. Boil 10 eggs weighing about 600 grams and remove the shells, then brine them in 1,000 milliliters of brine until they become tasty;
2. Mince the pork;
3. Peel the skin of the water chestnuts, clean them, and cut them into soybean-sized dices;
4. Remove the stems of the shiitake mushrooms, wash them, and cut them into soybean-sized dices;
5. Minced meat into a bowl, add fine salt, water chestnuts, mushrooms, ginger, scallions, yellow wine, monosodium glutamate, pepper, dry starch, knocked into an egg weighing about 60 grams, mixing, while adding the right amount of water, until strong into the minced meat filling;
6. will be brined eggs split into two petals, the minced meat filling stuffed with each half of the egg, smeared with the hand of the egg into half an egg, and the other half of the egg synthesized into the whole mandarin ducks egg raw Take 1 egg weighing about 60g and crack it into a bowl, add water, salt, dry starch and flour and mix it into an egg batter;
8. Place a frying pan on a high flame and heat it up to 60%, dip the mandarin duck egg embryos into the batter one by one and deep-fry them until they are golden brown, and then put them into a bowl neatly;
9. Add 400 ml soup, soy sauce, salt, MSG and sugar into a bowl and fry it until golden brown;
9. Add 400 ml soup, MSG and sugar into a cage and fry it until it is golden brown, MSG, sugar, steam in a cage with boiling water over high heat for 10 minutes;
10. Place a frying pan on high heat, add black fungus and asparagus slices into the pan with the steamed Mandarin duck eggs and soup, and cook together;
11. When the soup boils, thicken the gravy with wet starch, drizzle with cooked lard, and sprinkle with green onion slices and pepper to finish.