Shandong Cuisine

• July 25,2023

Elephant Dove Egg

Elephant Pigeon Eggs

6 pigeon eggs, 200 grams of bread, minced ham, minced mushrooms, some chopped spinach, 75 grams of chicken ingredients, 750 grams of white butter (75 grams used), 50 grams of egg whites, 50 grams of minced fatty meat, 20 grams of water starch, 5 grams of monosodium glutamate, 25 grams of southern chestnut powder, 10 grams of southern wine and a little fine salt.

1. Preparation: Cut bread into 12 slices with a diameter of 5 cm and a thickness of 0.4 cm. Pigeon eggs are slowly boiled in warm water, dipped in cold water and peeled. Cut each pigeon egg in two. Place chicken ingredients in egg white, minced fatty meat, minced catharsis, southern wine, monosodium glutamate, fine salt, 10 grams white butter, then stir vigorously until it becomes chicken paste when color is as white as snow.

Spread a thin layer of chicken dough on each slice of bread, then mash chicken dough into large pieces, place it in center of slices of bread, place pigeon eggs on it, as well as ham, mushrooms and vegetable leaves. The seed powder is coated and becomes a "pigeon egg holder". 2. Preparation: Pour 750 g of oil into a spoon, when it is heated to 40%, put pigeon eggs in oil and deep-fry over low heat until they float. It can also be eaten with pepper, salt and hot soy sauce.