The old ashes of Huaiyang cuisine, named after Song Meiling, Mr. Lu Xun has never forgotten about it

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The gourmet does not have to be a customer, but the gourmet producer must have read all the flavors in the world, and can return to the truth and return to the food itself.

The old ashes of Huaiyang cuisine, named after Song Meiling, Mr. Lu Xun has never forgotten about it


Hello everyone, I'm Uncle Li who loves me. Welcome everyone to exchange food with the uncle. If you want to know more about the food production, please pay attention to the uncle. The uncle will share some food production methods with you everyday. The food I want to share with you today is: [Scoop Dove Egg].

The old ashes of Huaiyang cuisine, named after Song Meiling, Mr. Lu Xun has never forgotten about it


The uncle was very mouthful the past two days. I ate two old Huaiyang dishes in the restaurant newly opened by my friends. Although it is a new method, it is much simpler than the old traditional method. If you really do it according to the original traditional production method, the uncle thinks it should be better.

The old ashes of Huaiyang cuisine, named after Song Meiling, Mr. Lu Xun has never forgotten about it


Uncle shared with you today one of the dishes, called "Laoer Pigeon Eggs" . This is a hardcore old Huaiyang dish . Nowadays, more than 90% of Huaiyang cuisine restaurants on the market do not have this dish. Now, the authentic method of this dish is quite particular. Generally only the master chef will cook this dish. Now some young chefs probably have n’t eaten this dish. Uncle is lucky to have eaten it a few times, but it is only a few used This dish usually appears in high-end banquets.

The old ashes of Huaiyang cuisine, named after Song Meiling, Mr. Lu Xun has never forgotten about it


Scoop pigeon eggs are also known as "tender pigeon eggs" and "Meiling pigeon eggs" . This dish originated in Nanjing. "Scoop" means a spoon in Nanjing dialect. There is another interesting little story about this scoop pigeon eggs. . During the Republic of China, Song Meiling often lived in Tangshan Hot Spring Villa in Nanjing after getting married with Chiang Kai-shek. On one occasion, Song Meiling banqueted American General Marshall to "Liuhuachun" for dinner. On the table, Marshall hurriedly tasted, and felt that the taste was extremely delicious, even claiming to praise: "It's good, it's good, Ms. Song's face is as white and tender as pigeon eggs ". In addition, it is said that Mr. Lu Xun also tasted it when he was studying in Nanjing. He never missed it. He often mentioned this dish with his friends .

The old ashes of Huaiyang cuisine, named after Song Meiling, Mr. Lu Xun has never forgotten about it


The authentic method of scooping pigeon eggs is very complicated, and the requirements for ingredients are also more particular. Therefore, after asking the master of a friend's restaurant, the uncle gave you a home-made version of the practice. As a classic dish in the feast, Chinese New Year dinner If you cook this dish for your family, it will definitely show your first hand .

The old ashes of Huaiyang cuisine, named after Song Meiling, Mr. Lu Xun has never forgotten about it


The common practice of Scoop pigeon eggs:

【Ingredients】

Ingredients: 6 pigeon eggs, 20 prawns

Ingredients: 2 egg whites, 1 shiitake mushroom, 5 grams of ham, 1 lettuce green leaf

Seasoning: 1.5 grams of edible salt, 1.5 grams of chicken essence, 2 tablespoons of cooking wine, 1 tablespoon of dried starch, moderate amount of water starch, 100 grams of chicken soup, 30 grams of cooked lard

【practice】

The first step: Wash the prawns, peel their heads, peel the shrimps, and keep the shrimps chopped into a shrimp paste with a knife or use a cooking machine to make shrimp paste for later use. Water shiitake mushrooms, ham, green leaves of lettuce are cut into thin strips for later use.

Step 2: Put the cold eggs into the pot. After the low heat cooks slowly, peel the egg shells, and use a knife to cut in half from the middle and set aside.

Step 3: Take a large bowl, add the two egg whites, add the shrimp paste and stir well. Then add 1 g of edible salt, 1 g of chicken essence, 1 tbsp of cooking wine, 1 tbsp of dry starch, and work hard clockwise.

Step 4: Take 12 tablespoons. Spread a layer of cooking oil in the spoon. Spread the shrimp paste evenly in the spoon and smooth it. Then place the egg yolk down into the shrimp paste one-third. The shredded shiitake shreds, ham shreds, and green leaf shreds are pasted on the pigeon eggs for decoration.

Step 5: After steaming the steamer, put the spoon in the steamer, steam the shrimp paste for about 5 minutes, and take it out. Remove the spoon and place it neatly on the plate.

Step 6: Cook 30 g of lard in the pot. After heating, pour 100 g of chicken broth into the pot, add 0.5 g of salt, 0.5 g of chicken essence, 1 tbsp cooking wine, add the appropriate amount of water starch after boiling, and wait for soup When the juice is thick, add 1 tablespoon of clear oil and drizzle evenly on the pigeon eggs.

The old ashes of Huaiyang cuisine, named after Song Meiling, Mr. Lu Xun has never forgotten about it


Such a crystal clear and delicious scoop of pigeon eggs is made. Although the home-made version is much simpler than the authentic one, it is still very good in terms of shape and taste.

Tips:

Pigeon eggs must be boiled in a cold water pot and cooked slowly on a low fire, otherwise the pigeon eggs are easy to break.

You can also steam some egg custards on the plate and place the pigeon eggs on the egg custard.


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