Chaiba pigeon egg soup(chai ba ge dan tang )

Method of chaiba pigeon egg soup:

Raw materials for making chaiba pigeon egg soup:

There are 10 pigeon eggs, 165 grams of cooked chicken breast, 80 grams of ham slices, 80 grams of fresh bamboo shoots, 80 grams of dried head, 3 and 4 pieces of scallion, 50 grams of winter mushrooms, 13 grams of yellow rice wine, 3 pieces of seasonal vegetables, 6.5 grams of monosodium glutamate, 8.5 grams of salt and 700 grams of chicken soup.

The processing steps of chaiba pigeon egg soup are as follows:

1. Beat the pigeon eggs in a small wine cup (don't break them up, spread some lard in the cup first), then put coriander and ham slices on the pigeon eggs to make a pattern, steam them in the cage for about two minutes and take them out.

2. Cut the bamboo shoots, ham, mushroom and chicken breast into 12 1.5-inch strips (thick as chopsticks); tear the flat bamboo shoots into 12 strips, tie them with bamboo shoots, ham, mushroom and chicken breast into 12 rice sticks, put them in the soup bowl, add salt, monosodium glutamate, clear soup, wine, scallion, lard and steam for about one hour.

3. When serving, put the wood handle in another soup bowl, place pigeon eggs around, make hot chicken soup and remove the scallion.

Chaiba pigeon egg soup

Soup, soup clear taste, iron, calcium, health. Rich nutrition, special taste, a delicious and nutritious soup.

essential information

Chaiba pigeon egg soup

Shanghai Cuisine

[Characteristics] (Shanghai Cuisine)

Raw materials

Pigeon eggs (10), cooked chicken breast (165G), sliced ham (80g), flat and sharp bamboo shoots (9 i.e. dried tender bamboo shoots), scallion, mushrooms (50g), rice wine and seasonal vegetables (3), monosodium glutamate salt, chicken soup (700g)

Production process

1、 Beat the pigeon eggs in a small wine cup (don't break them up, spread some lard in the cup first), then put coriander and ham slices on the pigeon eggs to make a pattern, steam them in the cage for about two minutes, and take them out. 2、 Cut the bamboo shoots, ham, mushroom and chicken breast into 12 1.5-inch strips (thick as chopsticks); tear the flat bamboo shoots into 12 strips, tie them into 12 rice and firewood sticks with bamboo shoots, ham, mushroom and chicken breast, put them in the soup bowl, add salt, monosodium glutamate, clear soup, wine, scallion, lard and steam for about one hour 3、 When serving, put the wood handle in another soup bowl, place pigeon eggs around, pour hot chicken soup and remove the scallion.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chai Ba Ge Dan Tang