Reunion Round-family Reunion Egg

Name: Reunion Round-family Reunion Egg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork filling; Some quail eggs; Some egg; Some carrot; Some Water chestnuts; Some shallot; Some ginger; Some Shiitake Mushrooms; Some Bread crumbs; Some salt; Some Sugar; Some oil; Some Soy sauce; Some Oyster sauce; Some Abalone sauce; Some sesame oil; Some Cooking Wine; Some pepper; Some starch

by Thin gray

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This dish was named "Family Reunion Egg". My colleague laughed for a long time. She suggested that I remove the word "egg". I still kept it, because today is the New Year's Day. A homophonic, to join in the excitement of New Year's Day. The most important thing for Chinese people during the festival is family reunion. The delicacies of mountains and seas are not as important as the reunion of relatives in the festival. Therefore, "Yuanzi" has become an indispensable dish in the Chinese Spring Festival, symbolizing the infinite reunion. The beauty also places people's endless expectations for reunion.
A discerning person might have noticed this dish at a glance, but it is actually a good stock of lion head + tiger skin quail eggs. This time I made these two dishes together, which not only tasted the two flavors, but also brought more meaning to this reunion dish.
The lion head is simmered on low heat for about 30 minutes, so it tastes fat but not greasy; the tiger skin quail egg absorbs the braised sauce with abalone juice, which is charred on the outside and tender on the inside. It is very delicious. Whether it's hospitality or eating with my own family, it is definitely a dish that is on the table. "

Reunion Round-family Reunion Egg

1. Preparation materials: pork filling, quail eggs, eggs, carrots, water chestnuts, green onion ginger, shiitake mushrooms, bread crumbs;
Seasoning: salt, sugar, oil, light soy sauce, dark soy sauce, oyster sauce, abalone juice, sesame oil, cooking wine, pepper, starch.

2. Cook the quail eggs and eggs in a pan under cold water. After the water is boiled, cook for 2 minutes. Remove the quail eggs and peel them for use. Then cook for another 7 minutes.

3. Add an egg, chopped shiitake mushrooms, water chestnuts, carrots, chopped green onion, ginger, bread crumbs, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, cooking wine.

4. Stir the meat filling until the meat is strong and sticky.

5. Wet your hands with water and wrap the eggs in the meat.

6. Alternately beat both hands left and right to expel the internal air and make the lion head stronger.

7. Heat oil in a frying pan and fry the meatballs quickly with high heat to shape them, then turn to medium and low heat and fry them until the surface is golden brown.

8. Then fry the quail eggs until the surface is golden brown.

9. Make a cross knife at the bottom of the green vegetables, add a little oil and salt to the boiling water pot, and blanch the heart of the vegetables until they are broken.

10. Place the choy sum on the plate, and stuff the soaked wolfberry on the cross-cut at the bottom for decoration.

11. Add water, fried meatballs, quail eggs, green onion, ginger, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, pepper, and abalone sauce to the pot and cook.

12. Turn to low heat and simmer for about 30 minutes until the soup is almost dry.

13. Take out the lion head and quail eggs, and thicken the soup with water starch in the pot.

14. Pour the mixed juice on the vegetables.

15. Eat it while it's hot.

Tips:
◎If there is no water chestnut, you can replace it with lotus root or yam.

◎Adding bread crumbs can make the taste softer and more delicious. If not, you can add air-dried bun crumbs.

◎Adding salt and oil to the water for boiling the cabbage can make the cabbage bright in color.