Jinsha colorful vegetable(jin sha cai shu zhan )

Jinsha colorful vegetable

Introduction:

"My friend gave me some of the famous Weishan Lake double yellow salted duck eggs. They were big and good, but they were salty. I thought of a compromise. Protein was used to fry pepper, and yolk was used to make Jinsha corn. There was no need to put salt. I didn't expect that it was a perfect match! It's amazing! Our colorful vegetables are not only greasy, but also nutritious. They are colorful and complement each other. Moreover, their taste is not inferior at all! "

Production steps:

Step 1: prepare the ingredients.

Step 2: clean the carrots and dice them.

Step 3: blanch peas and diced corn in boiling water and drain.

Step 4: blanch the diced carrots.

The fifth salted duck egg yolk, placed in a small bowl, add half a spoonful of Baijiu, and steam in the pot for 10 minutes. Grind the steamed egg yolk into powder shape with a spoon, the finer the better.

Step 6: heat the oil in the pan, add the prawn slices, fry them well and drain the oil.

Step 7: leave the bottom oil in the pot, put the salted egg yolk into the pot and stir fry over low heat.

Eighth step: when the egg yolk starts to bubble, stir fry the corn kernel in the pan, so that each grain of corn is evenly wrapped with salted egg yolk. Finally, add the carrot and peas, stir fry evenly, and then leave the pot.

Step 9: fill in the fried shrimp slices.

Materials required:

Carrot: one

Sweet corn kernels: right amount

Peas: moderate

Salted duck egg yolk: 3

Oil: right amount

Shrimp slices: right amount

Starch: right amount

Baijiu: moderate amount

Caution: 1. When you steamed salty yolk, you must put half a spoonful of Baijiu, which can add flavor to the smell. 2. With the yolk for baking, the color will be more beautiful. 3. When frying egg yolk, it must be on a low heat. If the heat is too hot, the egg yolk will have a bitter taste, and the taste of the whole dish will be bad.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jin Sha Cai Shu Zhan