Fish flavored poached eggs(yu xiang he bao dan )

Fish flavored poached eggs

Raw materials for making fish flavored poached eggs:

500 g egg, 50 g oil, 15 g green onion and 15 g wet starch, 5 g ginger, 5 g garlic, 10 g pickled pepper, 35 g soy sauce, 20 g Sugar, 25 g cooking wine, 5 g monosodium glutamate, 50 g soup and 15 g vinegar.

Processing steps of fish flavored poached eggs:

1. Mix the above condiments (except pickled pepper and oil) into juice. Cut green onion into green onion. Mince ginger and garlic. Chop the pepper.

2. Heat the frying spoon and add oil. When the oil is hot, beat the eggs in several times, fry them on both sides and put them on the plate. Leave a little oil in the spoon, stir fry the pepper, pour in the juice, pour the oil on the egg when the juice is boiling.

The characteristics of fish flavored poached eggs are as follows

It looks like a purse with golden color, strong taste and fish flavor.

Fish flavored poached eggs

Yuxiang poached egg is a famous traditional dish of Han nationality in Sichuan Province. The main ingredients are eggs and pepper, the main cooking technology is fried. The finished product looks like a purse, with golden color, fresh and strong taste and fish flavor. Use the above condiments (except pickled pepper and oil) to make the juice. Cut green onion into green onion. Mince ginger and garlic. Chop the pepper. Heat the frying spoon and add oil. When the oil is hot, beat the eggs into the pan and fry them into yellow. Take them out and put them on the plate. Leave a little oil in the spoon, stir fry the pepper, pour in the juice, pour the oil on the egg when the juice is boiling

practice

Practice 1

Food preparation

500 g egg, 50 g oil, 15 g green onion and 15 g wet starch, 5 g ginger, 5 g garlic, 10 g pickled pepper, 35 g soy sauce, 20 g Sugar, 25 g cooking wine, 5 g monosodium glutamate, 50 g soup and 15 g vinegar.

Production steps

1. Use the above condiments (except pickled pepper and oil) to make the juice. Cut green onion into green onion. Mince ginger and garlic. Chop the pepper.

2. Heat the frying spoon and add oil. When the oil is hot, beat the eggs into the pan and fry them into yellow. Take them out and put them on the plate.

3. Leave a little oil in the spoon, stir fry the pepper, pour in the juice, pour the oil on the egg when the juice is boiling.

Practice 2

Food preparation

Main ingredients: 5 eggs;

Mixed raw materials: 15g chopped green onion, 25g pickled red pepper, 10g minced ginger and 15g minced garlic;

Seasoning: salt minority, cooking wine 1 tsp (5ml), soy sauce 2 tsp (10ml), sugar 1 tsp (15ml), vinegar 1 tsp (15ml), MSG minority, wet starch 1 tsp

Production steps

1. Put proper amount of oil (about 4 tbsp) into a pan and heat until 80% hot (smoking);

2. Knock in the eggs and fry them until they are golden on both sides. Sprinkle a little salt on the eggs.

3. Turn all the eggs into purse eggs in turn, and put the fried purse eggs into the plate to count the advantages.

4. Chop the pickled red hot pepper. In a bowl, mix salt, cooking wine, soy sauce, sugar, vinegar, MSG and wet starch into sauce.

5. Put a little oil (about 1 tbsp) in the frying pan, add pickled pepper, ginger and garlic, and stir fry until fragrant.

6. Pour the sauce into the pan and simmer (or turn off the heat) until thick.

7. Pour the sauce over the egg and sprinkle with chopped green onion.

nutritive value

1. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by human body. Protein is high quality protein, which can repair liver tissue damage;

2. It is rich in DHA, lecithin and lutein, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote the regeneration of liver cells;

3. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and have anti-cancer effect.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Xiang He Bao Dan