Fried preserved eggs(liu pi dan )

Fried preserved eggs

Raw materials for fried preserved eggs:

9 fresh eggs, 25 grams of cooked lean ham, 50 grams of water chestnut, 20 grams of Shuifa mushroom, 100 grams of flour, 4 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of soy sauce, 75 grams of sugar, 30 grams of vinegar, 5 grams of cooking wine, 5 grams of scallion, 10 grams of garlic, 2 eggs, 20 grams of flour, 25 grams of wet starch, 30 grams of dry starch, 1 gram of pepper, 100 grams of chicken soup, 50 grams of sesame oil and 1000 grams of vegetable oil.

Processing steps of fried preserved egg:

1. Knock the eggs into a bowl, add 2G refined salt and 10g flour, and mix the dry starch to make the whole egg paste. Put soy sauce, sugar, vinegar, monosodium glutamate, cooking wine, chicken soup and wet starch into a small bowl, mix well, and set aside.

2. Spread 10g flour and 20g dry starch on the long waist plate. Peel the shell of the preserved egg and wash it. Cut each egg into 6 pieces and put them into the plate one by one. Wrap the flour and starch.

3. Put the frying pan on a high heat, pour in the vegetable oil and heat it to 60% or 70%. Stick the preserved eggs with the whole egg paste one by one, and then deep fry the yellow oil.

4. Leave the bottom oil in the original frying pan and put it on the high fire. Pour in the thick sauce and bring it to a boil. Stay up.

Characteristics of fried preserved egg:

This dish is shaped like orange petals, golden in color, soft and tender in texture, fresh and salty, slightly sweet and sour. The best wine, especially in summer and autumn.

Fried preserved eggs

Fried preserved egg is a kind of sweet and sour dishes with preserved egg, garlic and egg white as main ingredients. The main seasoning is soy sauce, vinegar, sugar, etc., which is mainly made by slip method.

Basic information

Process: slip

Taste: sweet and sour

Ingredient: Songhua egg (duck egg) (200g) and garlic (100g)

Accessories: egg white (50g)

Seasoning: soy sauce (10g), vinegar (10g), white granulated sugar (5g), starch (corn) (10g), green onion (5g), ginger juice (3G), green garlic (5g), sesame oil (50g)

Category: home cooking, high blood pressure conditioning, intelligence tonifying and brain tonifying

Production technology

1. Peel the preserved egg (Songhua egg) and wipe the residue on the shell with damp cloth. Do not wash it with water;

2. Cut scallion and garlic into powder;

3. Wash the garlic and cut it into inch pieces;

4. Cut each preserved egg into eight pieces, roll them in flour and place them in a bowl;

5. Take 10g flour, add appropriate amount of water to make a paste, add the beaten egg white paste and mix well;

6. Place the pan on the fire, add sesame oil and heat it to 40% heat. Dip the preserved eggs one by one into the egg paste and drag them through the pan. At the same time, stir fry them slowly to avoid adhesion. Deep fry them into a burnt yellow. Remove the oil and drain them;

7. Leave a little oil in the frying pan, add ginger juice and green onion, stir fry slightly, then add water and soy sauce to bring to a boil;

8. Thicken with wet starch, add garlic and fried preserved eggs, stir fry a few times, pour with sesame oil and vinegar, sprinkle with green garlic, and then put on a pan.

Nutritional efficacy

Songhua eggs (duck eggs): Songhua eggs contain more minerals than duck eggs, but the fat and total calories are slightly decreased. It can stimulate digestive organs, increase appetite, promote digestion and absorption of nutrients, neutralize gastric acid, cool and reduce blood pressure. It has the functions of moistening lung, nourishing Yin, stopping bleeding, cooling intestines, stopping diarrhea and reducing blood pressure. In addition, Songhua egg has the function of protecting blood vessels, improving intelligence and protecting brain.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and toxin; Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

The recipe is complementary

Songhua egg (duck egg): Songhua egg should not be eaten with turtle, plum and brown sugar.

Egg white: egg white can not be eaten with sugar, soybean milk and rabbit meat.

Nutrients contained

Heat (888.15 kcal)

Vitamin B6 (0.01 mg)

Protein (35.30g)

Fat (71.38 g)

Pantothenic acid (0.02 mg)

Carbohydrate (26.27 g)

Folic acid (5.80 μ g)

Dietary fiber (0.18g)

Cholesterol (1216.00 mg)

Vitamin A (435.40 μ g)

Vitamin K (0.35 μ g)

Carotene (32.50 μ g)

Thiamine (0.16 mg)

Riboflavin (0.54 mg)

Nicotinic acid (0.78 mg)

Vitamin C (1.65 mg)

Vitamin E (40.42 mg)

Calcium (148.75 mg)

Phosphorus (377.05 mg)

Potassium (455.45 mg)

Sodium (1728.92 mg)

Magnesium (54.45 mg)

Iron (10.46 mg)

Zinc (3.34 mg)

Selenium (54.51 μ g)

Copper (0.32 mg)

Manganese (0.95 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Liu Pi Dan