Echoing The Mid-autumn Festival Food of The Year of The Tiger-yuxiang Tiger Preserved Eggs

Name: Echoing The Mid-autumn Festival Food of The Year of The Tiger-yuxiang Tiger Preserved Eggs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some quail eggs; Some Green bell pepper; Some Red Bell Pepper; Some Black Fungus; Some Chives; Some ginger; Some garlic; Some Vinegar; Some Xinhe Green Onion Companion Bean Paste; Some Soy sauce; Some Cooking Wine; Some Cooking oil; Some White sugar; Some Water starch; Some water; Some Refined salt; Some Chicken Essence

by Elite Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Shui Tune Song Tou-When is Su Shi Mingyue there? Ask Qingtian about the wine.
I don't know what year is the heavenly palace.
I want to take the wind to return, but I am afraid that Qionglou Yuyu will be very cold from the heights.
Dancing clear shadow, like in the world?

Transfer to Zhu Pavilion, low Qi household, according to sleepless.
There should be no hate, what is the long time to go to the other time?
People have sorrows and joys, and the moon is cloudy and clear. This matter is hard to come by in ancient times.
Nung, moon and new moon. "

Echoing The Mid-autumn Festival Food of The Year of The Tiger-yuxiang Tiger Preserved Eggs

1. Soak the dried black fungus in advance.

Echoing The Mid-autumn Festival Food of The Year of The Tiger-yuxiang Tiger Preserved Eggs recipe

2. Remove the soaked black fungus from impurities, wash and tear it into small pieces.

3. Put the quail eggs in the pot with cold water, cover the pot and boil on high heat, then turn off the heat, don't take it out, let it simmer for 2 minutes.

4. Rinse the boiled quail eggs with cold water until they are not very hot, then peel them.

5. Look, is it easy to remove the skin of the quail eggs, and the whole quail eggs are smooth and return to Zhao.

6. Wash the green and red bell peppers and cut into strips, and dice the chives.

7. Peel garlic and ginger, wash and mince.

8. Take a bowl, add green and red bell peppers, chives, minced ginger, minced garlic, vinegar, light soy sauce, dark soy sauce, cooking wine, white sugar, water, refined salt, and chicken essence to make a fish-flavored sauce.

9. Pour cooking oil into the pot and heat it up.

10. Pour the quail eggs and stir constantly to heat evenly.

11. Fry until golden brown, then remove the oil control and set aside.

12. Keep the oil at the bottom of the original pot and heat it up, add an appropriate amount of Xinhe Scallion Mate Bean Paste and saute until fragrant.

13. Pour in the black fungus and stir fry quickly.

14. Then pour the fish-flavored sauce and bring to a boil.

15. Pour in the fried quail eggs and stir-fry to make them evenly tasty.

16. Finally, pour in an appropriate amount of water starch, and heat to a high heat until the flavor and juice are collected, then turn off the heat.

17. A delicious home-cooked meal with rich color, strong fish fragrance and rich nutrition is sure to add a lot of craftsmanship to your double festival table.

Tips:
[Warm tips from Jingchu]:

Bean paste, light soy sauce, and dark soy sauce all have a salty taste. Be careful to add refined salt in an appropriate amount to avoid excessive saltiness and affect the taste.

wish:

Happy Double Festival, everyone! Celebrate the National Day and spend the Mid-Autumn Festival together! In this beautiful day, let me accompany you with the most sincere blessings.