Stewed three delicacies
This dish seems to be available at banquets in my hometown. It's a delicious dish. Fresh and salty, and the color combination is also very beautiful. You will be swept away when you go to the table!
Recipe Recommendations
- pigeon eggs of 10
- eggs two
- Jiang a
- onion a
- salt a teaspoon
- soy sauce a teaspoon
- white sugar a teaspoon
- ketchup half a tablespoon
- water starch half a bowl
- broth a tablespoon
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Stewed three delicacies
1
Raw material diagram.
2
Cut egg pancakes into slices and set aside.
3
Cut sea cucumber and squid into sections, blanch in water, drain and set aside. Cook and peel the pigeon eggs and wash them for later use. Cut green onions into sections, and shred ginger.
4
Put oil in the pan and stir-fry the chives and shredded ginger.
5
Add sea cucumber, squid, quail eggs and stir fry, and heat evenly.
6
Add 1 teaspoon of white sugar, 1 tablespoon of light soy sauce, 1/2 tablespoon of ketchup, and 1 teaspoon of salt, and stir fry well.
7
Stir in half a bowl of stock, bring to a boil over high heat, and simmer over low heat for three to five minutes.
8
Gather the juice over high heat, mix half a teaspoon of starch with 1 tablespoon of water, and thicken.Stewed three delicacies Make Tips
Next: When serving the egg skin stand, it will be better to break the egg liquid and put some starch in it. Lower the heat slowly until the egg skin solidifies, don't rush. The pigeon eggs were given to me by someone else, so I use them. If I bought them myself, I would definitely hate to part with them! Let's still 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 the ketchup can make the color look good.