Golden egg flower(jin yin dan hua )

Golden egg flower method:

Raw materials for making golden egg flower:

Egg 250 g egg white 250 g casing 50 cm monosodium glutamate 25 g refined salt 3 g onion ginger juice 50 g cooked lard 50 g fresh soup 150 g sesame oil 20 g cooking wine 10 g wet starch 10 g

Steps of making golden and white egg flower:

1. Knock eggs into a bowl, add 5g of refined salt and 5g of monosodium glutamate, and mix well; put egg white into a bowl, add 5g of refined salt and 5g of monosodium glutamate, and mix well.

2. Cut the casing from the middle, tie one end tightly with a rope, fill in the egg liquid and egg white liquid, and then tie the mouth of the casing tightly with a rope.

3. Mix fresh soup, cooking wine, refined salt, monosodium glutamate, onion and ginger juice and wet starch to make sauce.

4. Steam the two egg intestines in the drawer for about 20 minutes until they are cooked, and then take them out to cool.

5. Open the two egg intestines from the middle piece, then cut them into cubes, boil them in boiling water until they are curled into flowers, and then put them into the plate neatly.

6. Heat the lard in a frying pan, pour in the sauce, stir well with a hand spoon, pour in the sesame oil, and pour on the egg flower.

Operation off

Golden egg flower

Jinyindanhua is a delicious traditional dish, which belongs to Sichuan cuisine. It uses eggs as the main material, after steaming, scalpeling and other processes, and finally fried into vegetables. The finished vegetables are beautiful in shape, bright in color, soft and tender in texture. "Golden egg flower" is simple in materials and not complicated in production, but it's not easy to make a good dish. Here, the author according to their own years of experience in cooking, its system and key finishing as follows.

Production method

Ingredients: 250 g egg white 250 g casing 50 cm MSG 2.5 g salt 3 g onion ginger juice 50 g cooked lard 50 g fresh soup 150 g sesame oil 20 g cooking wine 10 g wet starch 10 g

Preparation method:

Knock the eggs into a bowl, add 0.5g of refined salt and 0.5g of monosodium glutamate, and mix well; put the egg white into a bowl, add 0.5g of refined salt and 0.5g of monosodium glutamate, and mix well.

Cut the casing from the middle, tie one end tightly with a rope, pour in the egg liquid and egg white liquid, and then tie the mouth of the casing tightly with a rope.

Mix fresh soup, cooking wine, refined salt, monosodium glutamate, onion and ginger juice and wet starch to make sauce.

Steam the two sausages in the drawer for about 20 minutes until cooked, then take them out to cool.

Open the two egg intestines from the middle piece, then cut them into cubes with a cross knife. Put them in a boiling water pan until they are curled into flowers, and then put them into the plate neatly.

Heat the lard in a frying pan and pour in the sauce. Stir well with a hand spoon, pour in sesame oil and pour on the egg.

Operation key

When choosing eggs, the eggshell should be clean, smooth, no crack, no wrinkle, no noise when shaking by hand, and the weight of a single egg should be between 40-50g. In addition, different kinds of eggs also have a certain impact on the quality of vegetables. Practice has proved that the quality of native eggs is better than that of foreign eggs, and the quality of thick preserved eggs is better than that of thin preserved eggs.

The choice of casing requires fresh quality, uniform thickness, no mildew, no odor.

To steam egg sausage well, steam it slowly with slow fire. Because the protein changes from sol to gel, it begins to change at 60~70. If time does not allow, you can also use high fire to steam, but be sure to slightly stagger the steamer cover. Otherwise, due to the sudden rise of heat can not diffuse, egg intestines will be steamed like sponges, which can not cut with, resulting in cooking failure.

If you want to master the seasoning, you should make it lighter and heavier when seasoning before heating. Because the seasoning is too light before steaming, it can increase the amount of condiment in the next juice, otherwise, if the first seasoning is too heavy, the latter can not be changed.

The beautiful shape of egg flower comes from exquisite knife work. Therefore, the correct use of knife, is the key to good egg flower. The correct way is to use a cruciform knife to cut the egg intestines, the depth of which can reach 4 / 5, and then change them into square pieces. When operating, the wrist should be hard to make the depth of the raw materials consistent, the width equal, uniform and symmetrical.

The temperature at the time of dishes ripening is directly related to the formation of dishes. The higher the temperature, the faster the raw materials curl and the greater the shrinkage; on the contrary, the lower the temperature, the slower the curl and the smaller the shrinkage. Therefore, when the egg flower is put into the pot, it should be heated quickly to make it curl into a beautiful figure.

The boiled egg flower can be mixed into the plate, or the golden and silver egg flower can be put into 1 / 2 of the plate, or the golden and silver egg flower can be wrapped around the edge, or the silver egg flower can be wrapped around the edge, or the golden egg flower can be wrapped around the heart.

When the egg liquid is poured into the casing, the funnel can be used.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jin Yin Dan Hua