Family reunion(tuan tuan yuan yuan he jia tuan yuan dan )

Family reunion

Introduction:

"This dish is called" family reunion egg ". My colleague laughed for a long time. She suggested that I remove the word" egg ", but I still kept it, because today's posting is new year's day." round egg "takes a homonym to join the new year's day. Chinese festival, the most important thing is a family reunion, what delicacies are not as important as family reunion in the festival, so "Yuanzi" has become an indispensable dish in the Chinese Spring Festival, symbolizing the infinite beauty of reunion, but also placed people's endless expectations of reunion. This dish can be seen by a discerning person at a glance. In fact, it's a lion's head and tiger skin quail eggs with a lot of goods in it. This time, I cooked these two dishes together, which not only tasted two flavors, but also brought more meaning to this reunion dish. The lion's head is simmered for about 30 minutes, so it tastes fat but not greasy. The tiger skin quail egg absorbs the braised sauce with abalone sauce, scorched outside and tender inside, which is very delicious. Whether it's for the guests or for the family, it's a dish that's absolutely on the table. "

Production steps:

Step 1: preparation materials: pork stuffing, quail eggs, eggs, carrots, water chestnut, onion and ginger, mushrooms, bread bran; < br > seasoning: salt, sugar, oil, soy sauce, oyster sauce, abalone juice, sesame oil, cooking wine, pepper, starch.

Step 2: put the quail eggs and eggs into the pot in cold water, boil the water for another 2 minutes, remove the quail eggs and shell them for standby, then boil them for another 7 minutes, remove the eggs and shell them for standby.

Step 3: add an egg, chopped mushroom, water chestnut, carrot, onion and ginger, bread bran, salt, sugar, soy sauce, soy sauce, oyster sauce, sesame oil and cooking wine to the pork stuffing.

Step 4: stir the meat until it is strong and sticky.

Step 5: wet your hands with water and wrap the eggs in the meat.

Step 6: beat the left and right hands alternately to exhaust the air inside to make the lion's head stronger.

Step 7: heat the oil in the oil pan, fry the meatballs quickly with high heat first, then turn the medium heat to fry until the surface is golden.

Step 8: then deep fry the quail eggs until the surface is golden.

Step 9: draw a cross knife at the bottom of the green vegetables, add a little oil and salt to the boiling water pot, and blanch the vegetables until they are cut off.

Step 10: put the cabbage heart on the plate, and put the pickled wolfberry on the bottom of the cross knife edge.

Step 11: add water, fried meatballs, quail eggs, green onion and ginger, salt, sugar, soy sauce, oyster sauce, pepper and abalone sauce.

Step 12: turn the heat to low and simmer for about 30 minutes until the soup is dry.

Step 13: take out the lion's head and quail's eggs, and thicken the remaining soup with starch.

Step 14: pour the sauce on the dish.

Step 15: eat while it's hot.

Materials required:

Pork stuffing: right amount

Quail eggs: moderate

Eggs: right amount

Carrot: right amount

Water chestnut: right amount

Scallion: right amount

Ginger: right amount

Lentinus edodes: right amount

Bread bran: right amount

Salt: right amount

Appropriate amount: sugar

Oil: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Abalone juice: right amount

Sesame oil: appropriate amount

Cooking wine: moderate

Pepper: right amount

Starch: right amount

Note: if you don't have water chestnut, you can change it to lotus root or yam. Adding bread bran can make the taste soft and delicious. If not, you can add dried steamed bread crumbs. Add salt and oil to the hot water to make the cabbage fresh.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Tuan Tuan Yuan Yuan He Jia Tuan Yuan Dan