Mushroom without egg(hua gu wu huang dan )

The method of mushroom without yolk egg:

Raw materials for making mushroom yolk free egg:

There are 12 fresh eggs, 75g Shuifa Huagu, 12 xiaobaicai, 90g cooked lard, 5g refined salt, 1g monosodium glutamate, 10g soy sauce, 25g wet starch, 250g chicken clear soup and 2.5G sesame oil.

The processing steps of mushroom yolk free egg are as follows:

1. Wash the eggs, knock a small hole on the top of the big round head of each egg, and pour the egg white into a large bowl one by one (put the yolk for other purposes). Pour water into the eggshell, wash and drain. Stir the egg whites with chopsticks (not frothing), add the cooked lard, salt, MSG, chicken broth, mix well, then evenly pour into the 12 eggshells, with thin paper to close the round holes. Take a large porcelain plate, spread a layer of rice on it, erect the eggshells one by one on the rice (round hole facing up), when steaming to the atmosphere, open the steamer for a while, reduce the air pressure, avoid the egg white overflowing from the round hole, cover it and steam for 3 minutes, then take it out, soak it in cold water for 2 minutes, then peel off the eggshell (to be complete), and put it in a large bowl.

2. Remove the pedicels and wash the mushrooms. Wash the cabbage buds.

3. When eating, steam the egg without yolk

The characteristics of no yolk egg of Pleurotus ostreatus were as follows

The flower mushroom is the top grade of Lentinus edodes. It is a famous product in Hunan Province. It is named for its light colored stripes. It is tender, thick and delicious. Chefs like to use it as ingredients to cook all kinds of delicacies. Mushroom without egg is one of the famous. Mushroom without egg is a famous traditional dish in Changsha. Cai Haiyun, a special first-class cook, was famous for making this dish as early as the 1930s. The key to making a dish is to master the heat. It should be steamed to keep fresh and tender, and the egg white should not be washed out to destroy the shape. Master Cai's skill in making this dish is even more perfect and handy. Many foreign guests have tasted the famous dish of mushroom without yolk. They are always puzzled and ask the service lady, "why is there no yolk in the egg?" Some service ladies also gave a witty reply: "we have a Chinese family

Mushroom without egg

Mushroom without yellow egg is a famous traditional dish in Changsha, Hunan Province, which belongs to Hunan cuisine. In the 1930s, Quyuan restaurant was famous for making this dish. Among the famous dishes introduced in the guide to Changsha at that time, there were mushrooms without yellow eggs. This dish was famous as early as the 1930s. Knock a small hole at the lower end of the raw egg, take out the egg white and yolk, remove the yolk, leave the egg white, then add the same amount of chicken soup, lard, salt, monosodium glutamate, etc. into the egg white, and then inject it into the empty eggshell, and then put it on the steamer to steam. After stripping, it is still a complete egg, but no yolk. Then it is cooked with mushroom and other seasonings. It tastes fresh and tender, and is exquisitely made. The key to the production of yellow free mushroom eggs is to master the heat, not only to steam, but also not to let the egg white flow out, damage the shape. Cai Haiyun's yolk free eggs are smooth and tender.

On September 10, 2018, "Chinese food" was officially released, and "mushroom without yellow egg" was rated as one of the top ten classic dishes of "Chinese food" in Hunan.

essential information

raw material

Eggs... 12 soy sauce... 10 grams

Shuifa mushroom 75 g monosodium glutamate

Seasonal vegetable heart, 100g refined salt, 2.5G

Chicken soup 250 g wet starch 25 g

Miscellaneous bone soup... 100g sesame oil... 25g

Seasoning

Pepper... 0.5g cooked lard... 90g

Cooking method

step

1. Wash the eggs, put the egg white into a big bowl one by one (the yolk can be used for other purposes) with a small hole at the top of the big round head of each egg, 1.3cm in diameter. Pour water into the eggshell, wash and drain.

2. Stir the egg white with chopsticks, add 25g of cooked lard, 2G of refined salt, 0.5g of monosodium glutamate, 150g of chicken broth, and mix well. Then, evenly pour into... 12 eggshells and close the round hole with tissue paper.

3. Take a large porcelain plate.. 1, spread a layer of rice on it, erect the eggs on the rice one by one, when steaming to the atmosphere, open the steamer for a while, reduce the air pressure, and then cover it for steaming.. 3 minutes, take out after cooked.

4. Soak the eggs in cold water for 2 minutes, peel off the eggshell to make white egg without yolk. Sheng into a bowl, add miscellaneous bone soup, into the cage heat preservation. Remove the pedicels and wash the mushrooms.

5. Put 15 grams of cooked lard into the frying pan, heat it to 60% heat, wash the cabbage heart, add 0.5 grams of refined salt, fry it, and place it around the large porcelain plate. Drain the egg and pour it into the middle of a large porcelain plate.

6. Add 15 grams of cooked pig sauce into the frying pan. When it is 60% hot, stir fry the mushrooms. Add 0.5 grams of soy sauce, monosodium glutamate and chicken clear soup. Bring to a boil 100 grams. Thicken with wet starch to form a thick sauce. Cover the yolk free egg, pour in sesame oil and sprinkle with pepper.

Key technology

1. The weight of the egg has a pressing feel, the sound of two eggs touching each other is solid, and the egg skin is dull, that is, the fresh egg.

2. When mixing the egg white, be careful not to foam. If it is foaming, skim it with a spoon to avoid honeycomb when steaming.

3. Add cold chicken soup, the amount is equal to 1 / 2 of egg yolk, seal with white paper, seal upward when steaming.

4. When steaming, vent gas. If the air pressure is too high, the egg white is easy to rush out of the round mouth. When steaming, the gas is on the high fire, and the medium fire is mature.

5. Steamed yolk free eggs are soft, tender and easy to rot, and shelling should be careful to keep them intact.

6. Thicken the soup with glass, add the wet starch and stir well, then make a big bubble.

7. Making method of chicken clear soup: take a large porcelain plate, put a hen, a clean duck, a pig elbow (weight.. 750 g), add water.. 5000 g, refined salt.. 25 g, steam for two hours on the high fire, take out chicken, duck, elbow, get 10 Jin of soup, then smash chicken breast into mud, dilute with water and put it into the soup, wait for floating, take out, filter to make chicken clear soup.

8. Miscellaneous bone soup: use 5oog pork leg bone that has been boiled once, add 2G boiling water and 50g refined salt, bring to a boil, and boil it continuously over a low heat.

Flavor characteristics

This dish is high in protein and low in fat. It is especially suitable for the aged.

This dish is named because it is similar to egg and has no yolk. Also can choose peach column, call peach column without yellow egg. The color of the dish is black, white and green. The juiceless egg surface is smooth and unbroken. The texture is soft and tender. The taste is salty and fresh. The flavor of the mushroom is mellow.

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Chinese PinYin : Hua Gu Wu Huang Dan