A hundred birds return to their nests(bai niao hai chao )

How to return birds to their nests:

Raw materials needed to make hundred birds nest:

There are 12 quails and 20 quail eggs. Ingredients: 1.5kg potatoes, 2 eggs, 50g Shuifa mushrooms, 25g Shuifa Yulan chips, 25g cooked ham.

Seasoning for bird nest:

3 grams of refined salt, 20 grams of cooking wine, 10 grams of wet corn flour, 1 kilogram of peanut oil (about 50 grams), 25 grams of five spices, 25 grams of soy sauce, 10 grams of chicken oil, a little green onion and ginger, 50 grams of clear soup.

Making steps of returning birds to nest

1. Peel off the skin of the live quail by hand, remove the five internal organs from the belly, wash, enlarge the bowl, add soy sauce, cooking wine, refined salt, five spices, onion and ginger, mix well, marinate for 30 minutes, put it into a water pot, boil it over high heat, remove the skin and wash it. Cut mushrooms, yulanpian and ham into 1-inch filaments, and boil them in boiling water.

2. Wash the potatoes, peel them and cut them into 1-inch filaments. Sit in the frying pan, add peanut oil and heat it to 70%. Put the shredded potatoes into the colander and fry them in the oil pan together. Make the potatoes golden yellow and become a bird's nest. Take them out and gently put them on the plate.

3. Beat 2 eggs in a bowl, add salt and corn flour, mix well. Heat the frying pan on the fire, brush a layer of oil on the pan, pour in the egg liquid, hang it into the egg skin, take it out, use a knife to carve lace on the egg skin, and gently spread it in the bird's nest of shredded potatoes.

4. Pour water into the pot, lay quail eggs, cook and peel.

5. Pour clear soup into the pot, add refined salt and cooking wine, add Shredded Mushroom, shredded Magnolia and shredded fire, bring to a boil over high heat, add pigeon eggs, stew on low heat for 5 minutes, then dilute corn flour with water, pour into the pot spoon to make juice, and pour into the middle of the nest.

6. Sit in a frying pan, add peanut oil and heat it to 70% heat. Deep fry the quail in the oil pan and take it out. Heat up the oil, then deep fry the quail until golden red. Remove the oil and place it on the quail eggs.

A hundred birds return to their nests

Bainiao Huanchao is a meat dish made of quail and quail eggs.

Raw materials

Ingredients: 1.5kg potatoes, 2 eggs, 50g Shuifa mushrooms, 25g Shuifa Yulan chips, 25g cooked ham.

Seasoning: 3 grams of refined salt, 20 grams of cooking wine, 10 grams of wet corn flour, 1 kilogram of peanut oil (about 50 grams), 25 grams of five spices, 25 grams of soy sauce, 10 grams of chicken oil, a little green onion and ginger, 50 grams of clear soup.

Production steps

Method 1

1. Peel off the skin of the live quail by hand, remove the five internal organs from the belly, wash, enlarge the bowl, add soy sauce, cooking wine, refined salt, five spices, onion and ginger, mix well, marinate for 30 minutes, put it into a water pot, boil it over high heat, remove the skin and wash it. Cut mushrooms, yulanpian and ham into 1-inch filaments, and boil them in boiling water.

2. Wash the potatoes, peel them and cut them into 1-inch filaments. Sit in the frying pan, add peanut oil and heat it to 70%. Put the shredded potatoes into the colander and fry them in the oil pan together. Make the potatoes golden yellow and become a bird's nest. Take them out and gently put them on the plate.

3. Beat 2 eggs in a bowl, add salt and corn flour, mix well. Heat the frying pan on the fire, brush a layer of oil on the pan, pour in the egg liquid, hang it into the egg skin, take it out, use a knife to carve lace on the egg skin, and gently spread it in the bird's nest of shredded potatoes.

4. Pour water into the pot, lay quail eggs, cook and peel.

Method 2

Ingredients: quail egg, chicken breast, shrimp, broccoli, potato, onion

1. Tear the small pieces of ginger and broccoli, blanch them in boiling water with refined salt and a drop of oil, and then drain them with cold water

2. Shred potatoes and soak them in water to remove starch

3. Cook and peel the quail eggs

4。 Remove the fascia of chicken breast and chop it into meat stuffing. Add onion, ginger, refined salt, soy sauce, sugar, pepper, sesame oil and monosodium glutamate to the chicken stuffing to make it strong

5. Remove the shell of the shrimp, leave the tail, cut it from the back with a knife, remove the shrimp line, and deal with the appearance. This step is the same as butterfly shrimp. Wrap the shrimp with meat stuffing, and make the appearance of a bird. After the modeling, pad a carrot slice under it, and steam it in the steamer for 10 minutes

6. Put oil in the pot, add shredded potatoes when it is 70% hot, deep fry until golden yellow, take out, sprinkle proper amount of refined salt while it is hot, and mix well

7. Lay the bottom of broccoli, then spread the fried potato shreds, put the quail eggs on the top, place the steamed "bird" around, and decorate it slightly.

Cooking skills

1. After the shredded potatoes are fried, they should be seasoned while they are hot. 2. When steaming, place a carrot slice under them to prevent sticking. 3. If you want a more delicate taste, you can beat the chicken into minced meat or change it to fish stuffing

nutritive value

Among the livestock meat, pork has the lowest protein content and the highest fat content. Lean pork has high protein content, up to 29 G protein per 100 g

Quality, containing 6 grams of fat. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B. It makes the body feel stronger. Pork also provides essential fatty acids. Pork is sweet, nourishing yin and moistening dryness. It can provide heme (organic iron) and cysteine to promote iron absorption, and can improve iron deficiency anemia. Pork chops nourish yin, pork belly nourishes deficiency, and invigorates spleen and stomach.

 

The moral of dishes

The return of birds

 

It is a symbol of prosperity and peace. At the same time, I also hope that the children and grandchildren who go out can keep the traditional ideas of the Chinese people, do not forget their hometown and return to their roots. Spring and autumn, winter and summer, rain and snow, hometown is the last home of life.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Niao Hai Chao