One: rock sugar duck egg soup:
Ingredients: 2 duck eggs, 50g rock sugar.
Making:
Stir the crystal sugar with proper amount of hot water. When the crystal sugar is cold, beat the duck eggs evenly and put them in a steamer to cook. It also has the function of treating whooping cough.
Two: duck eggs and shrimp balls
Raw materials: shrimp paste 1 50g, 2 duck eggs, 2g monosodium glutamate, watercress powder15g, pepper10g, a little salt, melted lard100g, clear soup150g, pea sprouts/.
Methods: 1. Cooked duck eggs, washed with cold water, peeled, cut, removed yolk (egg white for other use), pressed into powder, added with melted lard and water bean powder, and kneaded evenly to make 24 balls. 2. Put the egg yolk pills into the shrimp bowl one by one, roll a layer of shrimp bowl, and rub them into a ball with your hands dipped in water. 3. Add water to the pot to boil, add shrimp balls and cook for 5 minutes until cooked, remove them and put them on a plate. After the pea seedlings are cooked, surround the shrimp balls. 4. Add clear soup to the wok and heat it, add salt, pepper and glass, add monosodium glutamate, melt the lard and push it evenly, then pour it on the shrimp balls and bean sprouts in the wok.
Features: salty, fragrant, tender and rich in taste.
Three: glass radish rolls
Ingredients: 250g of fresh white radish, 2 cooked duck eggs, 0/25g of cooked ham/kloc-,0/00g of clear soup/kloc-,0/00g of melted lard/kloc-,25g of chicken oil, 5g of chicken essence, 0/g of refined salt/kloc-,and water bean powder/kloc-.
Method:
1. White radish slices are rectangular shavings, with a length of 10cm and a width of 5cm, totaling 24 slices. After soaking in fresh soup, take them out and put them in ice water for cooling.
2. Chop the cooked ham into meat stuffing, put it in a large bowl, add egg yolk powder and mix well, then add melted lard and water bean powder and mix well to make stuffing.
3. Dry the sliced radish, put it in the duck egg yolk stuffing, roll it up (pay attention to both ends), put it on the end of the radish with egg white bean powder, seal the mouth and put it in a rectangular plate filled with lard. When it is all done, steam it in the cage for 8 minutes and take it out. 4. Stir-fry the pea seedlings and wrap them in radish rolls. Add clear soup, salt and chicken essence to the pot and bring to a boil. Hook in glutinous rice flour, pour in chicken oil and mix well. Take the pot and pour it on the radish roll. Stir-fried with green pepper is also ok.