Exercise:
1. Beat fresh pigeon eggs into a bowl, add appropriate amount of onion foam and salt, and mix well for later use.
2. Add a proper amount of vegetable oil to the pot, heat it, then slowly pour the prepared pigeon eggs into the pot, spread the omelet in a circle, fry it on both sides until golden brown, and finally pour a proper amount of cooking wine, and serve immediately.
Pickled pigeon eggs Ingredients: salt, pigeon eggs.
1. Wash pigeon eggs with clear water, put it in a basin, and then pour 15g salt and 200ml water for pickling overnight.
2. After pickling with pigeon eggs, rinse with clear water for later use.
3. Pour a proper amount of water into the pot and bring it to a boil. After the water is boiled, put pigeon eggs into the pot and put it into the water to cook.
4. Cook for about 10 minutes.
Mushroom pigeon eggs Soup Ingredients: pigeon eggs, fresh mushrooms, green onions, green beans, pepper, lard, ginger and salt.
Exercise:
1, put the washed mushrooms into a bowl, and then soak the hair with water.
2, add the right amount of oil to the pot to heat, add lard, ginger, onion and stir fry, then add green beans, stir fry and add the right amount of boiling water.
3. Beat pigeon eggs in a bowl, put it directly in boiling water without stirring, pick it up when it is just cooked, then put it in a soup pot and sprinkle with appropriate amount of pepper.
4. Add the egg soup to the soup pot. When the soup boils, skim off the floating foam on the surface of the soup and serve.