classification: life > > Food/cooking

Analysis:

Ingredients: 25g of eggs, 25g of sea cucumber, 25g of fish maw with water, 25g of squid with water, 2g of cooked ham, 2g of shrimp, 2g of cooked water chestnut (peeled), a large piece of Chinese cabbage leaves or other green vegetables, 4g of salt and monosodium glutamate.

Making:

1. Beat the eggs into a bowl and beat them evenly to form egg liquid; Water-soaked sea cucumber, water-soaked fish maw, water-soaked squid, cooked ham, shrimps, cooked water chestnuts and other materials are all cut into cubes with a thickness of .5 cm, put them together in an egg liquid bowl, and then add salt, cooking wine, cooked lard, monosodium glutamate and a small amount of fresh soup and stir well to form the slurry of baked eggs.

2. Take a bowl, add 25 grams of vinegar and Jiang Mo, and mix well to make vinegar juice; Spread the leaves of Chinese cabbage in a large plate, and pour 5 grams of vinegar for baking eggs in an iron pan; Put the iron pot cover on the fire and burn it until it turns red.

3. Put the iron pan on the smell of gunpowder, heat the pan with high fire, and after lubricating the oil, pour the stirred egg slurry into the pan, and heat it with low fire while stirring slowly to prevent the egg slurry from settling and sticking to the pan. When the egg ginger is about to coagulate into a block when heated, hook the red-hot iron pot cover with an iron hook and cover it on the iron pot (but keep a certain distance from the egg paste to avoid polluting the raw materials). Bake it for about 2 minutes. When the egg paste is pulled up by the iron cover and swells and overflows the pot surface, remove the pot cover and pour in sesame oil. Make the surface smooth, then cover the iron cover and continue baking for a while. When the surface of the egg paste is bright and red and yellow, the inside of the egg paste has completely solidified, and there is no egg liquid flowing out when the iron pan is tilted, it is completely baked. At this time, you can take off the iron cover, take it off the iron pan, put it in a large plate with cabbage leaves on the bottom, serve it, and pour ginger vinegar juice into it when eating.