Lotus, called water lotus in ancient times, is another name for lotus. Known as the tribute of "getting out of the mud without staining, washing the ripples without evil", she is a symbol of elegance, cleanliness and beauty. The content and shape of hibiscus are also used by chefs to name beautiful dishes. More than 200 years ago, there were records of "Furong Chicken" and "Furong Egg" in "Diao Ding Ji". So far,"Furong Lai" has formed a unique category: white tone, boneless raw materials, tender taste, elegant color... these are its basic characteristics. Therefore, chefs like to use hibiscus to refer to white and tender dishes, such as hibiscus scallops, hibiscus chicken slices, hibiscus crab bucket, etc.
The "Two-color Hibiscus Egg" uses eggs as the main ingredient, and uses two natural colors of egg white and egg yolk to carefully make yellow and white "Hibiscus" egg slices. Then use peas and fungus to match colors to make the vegetables colorful, pleasing to the eye, fresh, smooth and tender, and suitable for all ages.
Two-color hibiscus egg
Recipe Recommendations
- eggs two
- Water-blooming mushroom 30g
- water fungus 30g
- pea 50g
- scallion appropriate amount
- oil appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- braised
- an hour
- senior
Steps for Two-color hibiscus egg
1
Soak and wash mushrooms and fungus; wash peas and chives for later use.
2
Slice mushrooms and fungus, cut into chopped green onion and set aside.
3
Blanch peas and black fungus in boiling water until cooked.
4
Remove and drain.
5
Prepare two bowls and separate the egg whites and egg yolks.
6
Add salt, wet starch, and water to egg yolk and egg white and beat well.
7
Put oil in the pan and heat until it is 30% hot. Put the egg white liquid into the pan, gently push it along the bottom of the pan with a spoon, and spin the frying pan. When the egg liquid solidifies into slices and floats, remove it to form white hibiscus slices.
8
Pour white hibiscus eggs into water, wash off excess oil, and drain off the water.
9
Put the chicken egg yolk liquid into the pan, gently push it along the bottom of the pan with a spoon, and spin the frying pan. When the egg liquid solidifies into slices and floats, remove it to form yellow hibiscus slices.
10
Pour the yellow hibiscus eggs into water to wash off excess oil and drain the water.
11
Start another pot, saute the scallion white until fragrant, and add rice wine.
12
Add a small bowl of water and bring to a boil, pick off the scallion, add mushrooms and cook until cooked, and add appropriate amount of salt.
13
Add peas and fungus, add a little chicken essence to taste.
14
Thrust with water starch.
15
Add the white and yellow hibiscus egg slices and gently push evenly.Two-color hibiscus egg Make Tips
1. The egg liquid should be used and mixed immediately, and should not be left for a long time. 2. The pan should be washed and the oil should be white so that the "hibiscus" produced can be clean. At the same time, the heat must be strictly controlled, and medium fire and warm oil are appropriate. 3. Rinse off the oil on the surface of hibiscus egg slices with clear water to highlight the fresh and delicious taste.