Zhejiang Cuisine: two color Hibiscus eggs(zhe cai shuang se fu rong dan )

Zhejiang Cuisine: two color Hibiscus eggs

Introduction:

"Lotus, called shuifurong in ancient times, is another name for lotus. She is a symbol of elegance, cleanliness and beauty. The content and appearance of Hibiscus are also used by chefs to name delicious food. More than 200 years ago, there were records of "Furong chicken" and "Furong egg" in diaodingji. So far, "furonglai" has formed a unique category: white tone, boneless raw materials, fresh taste, elegant tone These are its basic characteristics. So chefs like to use Hibiscus as a term for white and tender dishes, such as Hibiscus scallops, hibiscus chicken slices, hibiscus crab bucket, etc. "Two color Hibiscus egg" is mainly made of egg. It uses two natural colors of egg yolk and protein to make "two color Hibiscus egg". Then, peas and agaric are used to match the color. The dishes are colorful, delicious, smooth and tender, and suitable for young and old people

Production steps:

Step 1: soak and wash mushrooms and Auricularia auricula; wash peas and shallots.

Step 2: cut mushrooms into slices.

Step 3: blanch peas and black fungus in boiling water until cooked.

Step 4: remove and drain the water.

Step 5: prepare two bowls and separate the egg white and yolk.

Step 6: add salt, wet starch and water to egg yolk and egg white respectively, and stir evenly.

Step 7: put the oil in the pan and heat it to 30%. Drop the egg clear liquid into the pan, gently push it along the bottom of the pan with a hand spoon, and rotate the frying pan. When the egg liquid solidifies into flakes and floats, take it out to make white Hibiscus pieces.

Step 8: white Hibiscus eggs over water, wash off excess oil, drain water.

Step 9: drop the egg yolk liquid into the pot, gently push it along the bottom of the pot with a hand spoon, and rotate the frying pan. When the egg liquid solidifies into pieces and floats up, take it out to form yellow Hibiscus pieces.

Step 10: Yellow Hibiscus eggs over water, wash off excess oil, drain water.

Step 11: start another pot, saute the scallion and add the yellow rice wine.

Step 12: add a small bowl of water to boil, remove scallion, add mushrooms and cook until cooked, add appropriate amount of salt.

Step 13: add peas and agaric, add a little chicken essence to taste.

Step 14: thicken with starch.

Step 15: put in white and yellow Hibiscus egg slices and gently push them evenly.

Materials required:

Eggs: two

Shuifa mushroom: 30g

Auricularia polytricha: 30g

Peas: 50g

Scallion white: moderate

Oil: right amount

Salt: right amount

Yellow rice wine: right amount

Wet starch: appropriate amount

Chicken essence: appropriate amount

Note: 1, egg liquid to be used now, do not put long. 2. The pot should be cleaned, the oil should be white, and the "Hibiscus" can be clean. At the same time, the fire temperature should be strictly controlled, and medium fire and warm oil should be preferred. 3. Wash off the oil on the surface of Furong egg slices with clear water, which can highlight the fresh taste.

Production difficulty: Advanced

Craft: Stew

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhe Cai Shuang Se Fu Rong Dan