Fish flavored tiger skin eggs(hu ying hu nian zhong qiu mei shi yu xiang hu pi dan )

Fish flavored tiger skin eggs

Introduction:

When does Su Shi's moon appear? Ask Qingtian about the wine. I don't know what season it would be in the heavens on this night. I want to take advantage of the wind to go back, but I'm afraid the tall buildings will be too cold. Dancing to clear the shadow, what is it like in the world? The moon rounds the red mansion Stoops to silk-pad doors, Shines upon the sleepless Bearing no grudge. Why does the moon tend to be full when people are apart? People may have sorrow or joy, be near or far apart, the moon may be dim or bright, wax or wane, This has been going on since the beginning of time. I hope people will live a long time and enjoy the beautiful life together

Production steps:

Step 1: soak dried Auricularia auricula in advance.

Step 2: remove impurities from the black fungus, wash and tear it into small pieces.

Step 3: put the quail eggs into the pot with cold water, cover the pot and bring to a boil. Turn off the heat and let it simmer for 2 minutes.

Step 4: wash the cooked quail eggs with cold water until they are not very hot, and then peel them.

Step 5: look, quail eggs are not easy to remove the skin, a whole smooth, perfect.

Step 6: wash the green and red persimmon peppers, cut them into strips and dice the chives.

Step 7: peel garlic and ginger, wash and cut.

Step 8: take a bowl and mix in green and red persimmon pepper, chive, ginger, garlic, vinegar, soy sauce, cooking wine, sugar, water, salt and chicken essence to make fish flavor juice.

Step 9: heat the cooking oil in the pan.

Step 10: pour in the quail eggs, stir constantly, and heat them evenly.

Step 11: deep fry until golden yellow, then take out the control oil and put it on the plate for standby.

Step 12: heat the base oil in the original pan, add a proper amount of Xinhe onion and Douban sauce and stir fry until fragrant.

Step 13: pour in black fungus and stir fry quickly.

Step 14: pour in the fish flavoring juice and bring to a boil.

Step 15: pour in the fried quail eggs and stir well to make them taste well.

Step 16: finally, pour in the right amount of water starch, heat to taste, then turn off the heat.

Step 17: a delicious home cooked meal with rich color, fish flavor and rich nutrition will surely add a lot of craftsmanship to your double festival table.

Materials required:

Quail eggs: moderate

Green persimmon pepper: right amount

Red persimmon pepper: right amount

Auricularia auricula: right amount

Chives: right amount

Ginger: right amount

Garlic: right amount

Vinegar: right amount

Xinhe onion companion Douban sauce: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Edible oil: right amount

White granulated sugar: right amount

Starch: appropriate amount

Water: moderate

Refined salt: right amount

Chicken essence: appropriate amount

Note: [warm tips of Jingchu]: bean paste, raw soy sauce and old soy sauce all have salty taste. You should pay attention to adding refined salt to avoid salty taste. I wish: Happy double day! Celebrate the national day and the Mid Autumn Festival together! In this beautiful day, let me accompany you with my most sincere wishes.

Production difficulty: Advanced

Technology: deep fried

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Hu Ying Hu Nian Zhong Qiu Mei Shi Yu Xiang Hu Pi Dan