Duck Egg Control (take The Pronunciation Only)

Name: Duck Egg Control (take The Pronunciation Only)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Duck eggs; Several salt; Several White pepper; Several Ginger powder; Several chopped green onion; Several Shiitake Mushrooms; Several Dried scallops; Several Three layers of meat

by hy5178466

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When I was young, I had to eat during the holidays!
Generally sweet cakes are made with eggs and flour. Today, I will introduce a salty duck cake that is only available in my hometown. It does not use flour. It is very good to steam it, eat it or cook noodles in soup, or mix it with vegetables. Delicious! "

Ingredients

10 Duck Eggs
Several Salt
Several White Pepper
Several Ginger Powder
Several Chopped Green Onion
Several Shiitake Mushrooms
Several Dried Scallops
Several Three Layers Of Meat

Duck Egg Control (take The Pronunciation Only)

1. Duck eggs are washed and the shell is dried, the shiitake mushrooms are soaked and cut into cubes, the scallops are soaked and shredded, the three-layer meat is shredded, and the green onions are chopped into green onions.

Duck Egg Control (take The Pronunciation Only) recipe

2. Take a large plate and beat in the duck eggs one by one. Add the appropriate amount of salt, self-pepper and ginger powder according to personal taste. Use a whisk to break up the duck eggs, as much as possible, so that there are no lumps of egg yolks.

3. Pour the prepared shredded shiitake mushrooms with shredded green onion and scallion into the beaten duck eggs and stir evenly

4. Stir well and let it stand for 10 minutes to let the various seasonings and ingredients better blend together

5. Divide the duck egg liquid and various ingredients evenly into the silicone cup cake mold

6. Put it in a steamer, boil SAIC on high heat, and steam for about 15 minutes.

7. Turn off the heat and steam for 3 minutes, open the lid and take out

8. Release the mold and let cool

9. Sliced or eaten fresh or boiled in soup or noodles or stir-fried with side dishes are all very good choices. If you can't finish it, you can wrap it and freeze it quickly.

Tips:
There is no need to add water to the egg liquid; pay attention to the temperature when unmolding, and be careful not to get burned; after quick freezing, thawing and eating, the taste is slightly different. I personally think that it is best to eat it within three or two days of keeping it fresh!