This dish has high-quality raw materials, elegant color, delicate and smooth texture, fresh and light taste, and can be called a good product in terms of color, aroma, taste and shape.
Materials: 20 fresh pigeon eggs, 30 grams of mushrooms, 30 grams of boiled lean ham, 250 grams of bean sprouts, 150 grams of boiled lard, 15 grams of cooking wine, 6 grams of refined salt, 2 grams of monosodium. glutamate, 1 gram of pepper, wet 25 grams of starch, 500 grams of chicken broth, 15 grams of chicken oil.The practice of stewed pigeon eggs with fresh mushrooms
Features: This dish has high-quality raw materials, elegant color, delicate and smooth texture, fresh and light taste, it can be called a good product in terms of color, aroma, taste and shape. Ingredients: 20 fresh pigeon eggs, 30 g mushrooms, 30 g boiled lean ham, 250 g bean sprouts, 150 g boiled bacon, 15 g cooking wine, 6 g refined salt, 2 g monosodium glutamate, 1 gram pepper, 25 grams wet starch , 500 grams of chicken broth, 15 grams of chicken oil.Step by step practice of making stewed pigeon eggs with fresh mushrooms
Wash pigeon eggs, boil them in a pot of cold water, take them out, soak them in cold water, and then peel them for later use. Cut ham into small rectangular slices and place them in a bowl. Peanut sprouts are harvested and washedstep
Peel stems of mushrooms, soak them in boiling water and stew them thoroughly (extract original water and leave for later use), gently mash with a little refined salt until white, cut into pieces, and soak them in waterStep step
5 minutes before eating, put pigeon eggs and slices of ham in chicken broth, steam in a cage and remove. At same time, put pan on high heat, add lard and heat until it is 60% hot, then add bean sprouts, add refined salt and fry to taste, arrange on a plate, put pigeon eggs and slices of ham in middle. Pour another oil into pot and heat it, sauté mushrooms a little, make cooking wine, add chicken broth and raw mushroom water, refined salt and monosodium glutamate, bring to a boil, adjust seasonings, thicken with wet starch, add pepper and pour over pigeon. chicken butter eggs and ham