Method 1

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Ingredients

20 pigeon eggs, 100g of wet shiitake mushrooms, 25 slices of ham, 10 bamboo shoots, 5g of monosodium glutamate (MSG),

1000g of lard (100g consumed). Fine salt, soy sauce, sesame oil, pepper, starch water each moderate.

Operation

1, the pigeon eggs into only light boiled and cooled with clear water, peel the eggshell, touch the soy sauce, starch water.

2, the lard under the tripod hot, the pigeon eggs under the tripod fried to golden brown, egg skin was wrinkled when removed, pour out the lard, the ham slices, mushrooms, bamboo shoots under the tripod together with the stir-fried incense, add 150 grams of two soup, monosodium glutamate, lard, a little salt and fried pigeon eggs, about 8 minutes, under the pepper, sesame oil, with starch water, hook paste, up tripod fall plate.

Nutritional value

Quail eggs? - Eggs and their products do not differ much in nutrient composition, mainly rich in protein, fat, vitamins and inorganic salts.

Shiitake mushroom? - Shiitake mushrooms are also known as shiitake, shiitake mushrooms, and winter mushrooms, with the scientific name Lentinas edodes (CBrk) sing. shiitake mushrooms are a type of large edible fungi.

Cuisine

Cantonese cuisine? - Cantonese cuisine is also one of the eight major cuisines in China. Its formation and development are closely related to the geographical environment, economic conditions and customs of Guangdong.

Practice 2

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Ingredients

Potatoes . .200g Pea shoots... .100g

Water-raised mushrooms.... .25g Flour .... .50g

Bamboo Shoots.... .25g fine salt .... .2g

Carrots.... .25g? MSG .... .1g

Ginger .... .10g Sok Soup... .150g

Water Starch.... .10 grams of spice pump .... .5g

Soy sauce .... .15g Peanut oil.... .1000g

Sugar .... .3g

Cooking method

1. potatoes washed, peeled, steamed, crushed into a puree, loaded into a bowl, add 0.5g of refined salt, 25g of flour, mix well, made pigeon egg skin.

2. hydrated mushrooms, asparagus, carrots cooked, are cut into fine. Frying pan on the fire, add sesame oil and the above three kinds of vegetables did not stir-fry, add salt 0.5 grams, ginger juice, monosodium glutamate ?0.5 grams, made of stuffing.

3. "Pigeon egg skin" and filling are divided into 12. The filling will be wrapped in "pigeon egg skin", the appearance of a layer of flour rolled into the "pigeon eggs".

4. Iron pan cleaned on the fire, add peanut oil, burned to fifty percent heat, will be "pigeon eggs" one by one into the frying pan fried to golden brown, the skin wrinkled when the fish out, drain the oil.

5. original pot to stay in the bottom of the oil, under the pea shoots stir-fry, add the rest of the refined salt, and then placed around the plate. The original pot put people vegetarian soup, sugar, monosodium glutamate, after boiling, thickening with water starch, poured in the fried "pigeon eggs" on the mix, to be thickening sauce wrapped full of "pigeon eggs", loaded in the middle of the plate with pea shoots is complete.

Key

1. Mashed potatoes after chopping, should be over fine wicker, filter out the residue.

2. The size of the "pigeon eggs" should be the same, and the size of the real pigeon eggs is better.

3. Deep-frying "pigeon eggs", the fire should not be too large, otherwise the egg skin loses too much water, resulting in dry cracking phenomenon.