Pine blossom(liu song hua )

Method of sliding pine flowers:

Raw materials for making pine blossom:

Four Songhua eggs, 600g vegetable oil, 6G flour, 10g wet starch, proper amount of chicken soup, 12g cooking wine, 5g vinegar, 3G salt, 1g monosodium glutamate, 5g shredded green onion, 5g ginger and a little garlic.

Production steps of pine blossom:

1. Peel off the shell of the eggs, cut them into 6 pieces of watermelon shape, and roll them in the flour to make them coated.

2. Mix a little shredded onion, garlic, ginger, soy sauce, vinegar, monosodium glutamate, salt, wet starch and chicken soup to make sauce.

3. Put the frying spoon on the high heat, pour in the vegetable oil, and heat it to 50-60%. Then wrap the Songhua egg petal mixed with the top powder with a layer of wet starch paste, and fry it into golden yellow to make it firm. Pour in the leaky spoon to control the clean oil.

4. Leave some base oil in the frying spoon, then return to the high heat, pour in the sauce, stir fry a few times to form a thick sauce, then pour in the fried egg petals, turn a few times to make the sauce evenly wrap the outer layer, and drop a few drops of bright oil.

The characteristics of pine blossom are as follows

The color is golden and shiny. The egg petals are soft, crisp and fragrant. They are very popular with guests.

Pine blossom

Liusonghua is a delicious food made of Songhua egg.

essential information

Recipe name: liusonghua

Beijing cuisine

The color is golden and bright. The egg petals are soft, crisp and fragrant. They are very popular with guests.

Raw materials

Four eggs. Seasoning: 600g vegetable oil, 6G flour, 10g wet starch, 12g chicken soup, 5g cooking wine, 5g vinegar, 3G salt, 1g monosodium glutamate, 5g scallion, 5g ginger, a little garlic.

Production method

(1) Peel off the shell of the eggs, cut them into 6 pieces of watermelon shape, roll them in the flour, and wrap them in a layer.

(2) Mix a little shredded green onion, garlic, ginger, soy sauce, vinegar, monosodium glutamate, salt, wet starch and chicken soup to make sauce.

(3) Place the frying spoon on the high heat, pour in the vegetable oil, and heat it to 50-60%. Wrap a layer of wet starch paste on the outside of the Songhua egg petal mixed with the top powder, and then fry it into golden yellow to make it firm. Pour in the leaky spoon to control the oil.

(4) Leave some base oil in the frying spoon, then return to the high heat, pour in the sauce, stir fry a few times to form a thick sauce, then pour in the fried egg petals, turn a few times to make the sauce evenly wrap the outer layer, and drop a few drops of bright oil.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Liu Song Hua