Stewed yellow vegetables, also known as steamed yellow vegetables, are made of eggs as the main ingredient. The shape is between egg custard and bean pudding. It is sprinkled with a marinade of fresh shrimp, fresh peas, fresh carrots and fresh mushrooms. It is light, thick, fragrant and tender in the mouth, suitable for all ages.
Today, I will introduce to you [Stewed Yellow Vegetables]. The color of the dish is dark golden, smooth, tender and delicious, suitable for all ages!
Stewed yellow vegetables in Northeast China
Recipe Recommendations
- salty and fresh
- sneak
- ten minutes
- ordinary
Steps for Stewed yellow vegetables in Northeast China
1
Put the egg yolks and egg white in a bowl.
2
Add 150 grams of chicken soup, salt, monosodium glutamate, cooking wine, and dry starch.
3
Stir well...
4
Put cooked lard in a frying spoon and cook until it is 50% hot. Pour the evenly stirred egg liquid into the spoon, slowly stir with a spoon, and stir fry in one direction.
5
Then pour appropriate amount of cooked lard (I use cooked vegetable oil and feel that the lard is too greasy) into the spoon in three times, add oil while stirring the eggs, and constantly stir and stir fry.
6
When the aroma is fragrant, the egg liquid solidifies, and put into a plate for later use.
7
Appropriate amount of diced ham, fresh shrimp, and peas.
8
Heat the wok and add appropriate amount of vegetable oil, stir-fry the chopped green onion, add fresh shrimp, peas, and diced ham, stir fry well.
9
Pour in 150 grams of chicken soup and bring to a boil, add chicken essence, salt, and extremely delicious soy sauce to taste, thicken with water starch, pour on the stir-fried eggs, and mix well while eating.