With detoxification effect, rich in protein, the market price of a pigeon egg can buy 1.5 pounds of eggs.

If it is the egg of a racing pigeon, it should be better than that of a meat pigeon, because the feed is different.

Crepe Pigeon Eggs

Features:

Yellow-green color, crepe brilliant, light and delicious, unique flavor

Raw materials

Main ingredients

The main ingredients pigeon eggs 10, asparagus 50 grams, 50 grams of mushrooms, 100 grams of vegetable core. Seasonings vegetable oil 800 grams (consumed about 50 grams), 50 grams of wet starch, 6 grams of sesame oil, a little pepper, 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce.

Production process

(1) first pigeon eggs clean, boiled in water, fished out and put into cool water to tighten a little, peel the shell.

(2) Dip a thin layer of wet starch.

(3) frying spoon on the fire into the oil to heat, the eggs into the fried to crepe skin, fish out and drain the oil.

(4) and then add asparagus, mushrooms, vegetable core and sesame oil, pepper, cooking wine, salt, soy sauce, etc., steak on the gravy is ready.

Pigeon eggs in wine

Raw materials

Pigeon eggs 12. Sugar 175 grams, 50 grams of wine, 5 petals of rose, sugar osmanthus moderate, half a plum.

Method

Frying pan on medium heat, add 1000 grams of water, boil off the heat, take a small bowl, pigeon eggs knocked in the bowl, into the pot, the blanch according to the method of pigeon eggs knocked into the pot one by one, and then move the pot to the medium heat, a little bit of a while, gently push the hand spoon, the water boiled off the heat, blanch to the pigeon eggs outer layer of jade-white, skimming off the floating foam. Another pot on the water with water, add sugar to boil, skim off the foam. Stir into the wine brewing, out of the pot into the lotus leaf bowl, and then fish into the pigeon eggs, withdrawal of sugar cinnamon, plums and roses, flower petals can be.

Features

The soup is clear and elegant, mellow fragrance, pigeon eggs sweet and tender, rich in nutrition.