Braised three delicacies(shao hui san xian )

Braised three delicacies

Introduction:

"This dish, in my hometown, seems to be on the banquet. It's a delicious dish. It's fresh and salty, and it's beautiful in color. You'll be swept off the table! "

Production steps:

Step 1: raw material drawing.

Step 2: cut the egg cake into small pieces.

Step 3: cut the sea cucumber and squid into sections, blanch and drain. Cook the pigeon eggs, peel and wash them. Cut the scallion into sections and shred the ginger.

Step 4: put oil in the pot, stir fry scallion and shredded ginger.

Step 5: add sea cucumber, squid and quail eggs, stir fry and heat evenly.

Step 6: add 1 tsp sugar, 1 tbsp soy sauce, 1 / 2 tbsp ketchup, 1 tbsp salt, stir well.

Step 7: add half a bowl of soup, bring to a boil and simmer for three to five minutes.

Step 8: collect the juice over high heat, add half a teaspoon of starch to a teaspoon of water, and thicken.

Materials required:

Sea cucumber: Three

Squid: one piece

Pigeon eggs: 10

Eggs: two

Jiang: one piece

Onion: a paragraph

Salt: one teaspoon

Soy sauce: 1 teaspoon

Sugar: 1 teaspoon

Ketchup: half a teaspoon

Starch: half a bowl

Soup: one teaspoon

Note: later: when spreading the egg skin, it will be better to break up the egg liquid and put some starch inside. Slow down the fire until the skin solidifies. Don't worry. Pigeon eggs are given to me by others, so I use them. If I buy them by myself, I'm sure I won't give up! You'd better use quail eggs or fish balls. Pigeon eggs cost four yuan each. The reason why I put some ketchup is to make it slightly sour, and ketchup can make the color very beautiful.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shao Hui San Xian