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Shendan cuisine

Hubei Shendan preserved egg independent research and development of preserved egg partner, eat good taste

In order to make it more convenient for customers, Jingdan has made great efforts to develop a platform for its customers to develop their own products. Then the following is a specific introduction to preserved egg partner: preserved egg partner is a kind of pickled vegetable, which is perfectly matched with preserved egg. Preserved egg with partner can taste good and is also a good meal. The main raw material of preserved egg is pickled cabbage and edible salt. It is believed that many people are very familiar with it
2016-11-04

Preserved egg recipe

Tomato preserved egg soup is a good prescription for summer health food therapy. Ingredients: 300g tomato, 4 preserved eggs, 100g green leafy vegetables (vegetable core, Youmai vegetable, milk cabbage), 100ml fresh soup, a little salt and ginger. Add in the vegetable soup, add in the vegetable soup, add in the egg, add in the pan, cook the egg; 3, cook the egg, stir fry the egg; add in the vegetable soup Salt, finally add tomato slices, bring to a boil. Coriander preserved egg and fish fillet soup can clear away heat and detoxify, moisten and beautify skin, reduce fire, eliminate fatigue and moisten intestines and slim body. It is a good food for nutrition and dietotherapy in summer. Ingredients: fish fillets (grouper) 125g, preserved eggs 3, coriander 70g, salt appropriate. Methods: 1. Wash the coriander in water; 2. Peel the preserved egg and cut it into 4 pieces for standby; 3. Put the preserved egg and coriander in the water and cook it at medium low temperature for 10 minutes until the flavor comes out; 4. Put the fish fillets into the pot and add salt to taste. Double pepper preserved egg ingredients: 2 preserved eggs, 1 green pepper, 1 red pepper, garlic, cooking wine, salt, sugar a little. Methods: 1. Wash and cut green pepper and red pepper into large pieces, cut preserved eggs into large pieces, and mince garlic; 2. When the oil in the pan is heated to 50%, stir fry the minced garlic with fragrance, add preserved eggs and stir fry until the skin is formed, add cooking wine; 3. Add green pepper and red pepper slices, stir fry until the dish color becomes slightly deeper, add salt, sugar and other seasonings, stir fry evenly out of the pot. Tips: 1. Don't stir the scoop too hard when frying large pieces of preserved eggs, because frying will affect the appearance; 2. You can add soy sauce, and the fried preserved egg tastes very unique. Fried preserved egg with leek flower can tonify liver and kidney, moisten lung, protect skin, increase appetite and kill bacteria. Ingredients: 50g pork stuffing, 30g leek flower, 2 dried peppers, 1 tsp cooking wine, 1 tsp Douchi, and proper amount of refined salt. Methods: 1. Put the preserved egg in water, boil it for 5 minutes, turn off the fire, take it out and soak it in cold water, peel off the shell and slice it for standby; 2. Soak the Douchi with cooking wine, wash the leek flower, remove the head and tail, and cut into small sections for standby; cut the dried pepper into sections; 3. Put oil in the pot, stir fry the pork stuffing to oil, and then add the dry chili section, lobster sauce, refined salt and monosodium glutamate to stir fry until fragrant 4. Pour the preserved egg slices and leek flowers into the pot, stir fry until cooked, and serve. Ingredients for frozen peanut preserved egg: 2 preserved eggs, 100g raw peanut, 20g lettuce, a little shredded fish, scallion, garlic, 4 tsp soy sauce, 1 tsp sugar and 1 tsp monosodium glutamate. Methods: 1. Cut preserved eggs into 3 pieces and put them into a container for standby; soak the raw peanuts in water for 4 hours and drain them for standby; 2. Add the soaked raw peanuts with 4 liang of water into the juice machine to disperse and remove the residual 3. Cook the peanut juice with low heat for 2-3 minutes, add the juice, filter and put it into the container with preserved eggs, and cool it in the refrigerator after 15 minutes. 5. Add the scallion and shredded fish in the container and sprinkle with seasoning. Ingredients for preserved egg cake: 5 preserved egg yolks, 6 egg white, a little cooked lard, proper amount of chicken soup, proper amount of refined salt and monosodium glutamate. Methods: 1. Mix the egg white evenly, cut the preserved egg yolk into small pieces, mix well in the egg white bowl, add chicken soup, monosodium glutamate and refined salt; 2. Take a square enamel plate, spread a layer of lard into the plate, and then mix it well Pour egg white and preserved egg yolk into plate, steam for 20 minutes with low heat, take out and cool, cut into slices, put on plate. Preserved egg porridge is beneficial to Qi, fluid, essence, viscera and heat. Ingredients: 100g rice, 20g lean meat, 2 preserved eggs, 1 tsp 5g scallion, 1 tsp 5g shredded ginger, a little salt, and proper amount of oil. Method: 1. Wash the rice in advance and soak it in water for more than 30 minutes. 2. Cut the lean meat into small pieces, cut the green onion into scallions, shred the ginger, and cut the preserved eggs into small pieces after peeling; 3. Put the cut lean meat, preserved eggs, ginger shreds, a small amount of salt and oil together, boil for an hour; 4, put the chopped scallion into the pot when it comes out of the pot. Oyster porridge with preserved eggs can nourish yin, reduce fire and beautify the body. It is suitable for those who are tired of work and stay up too late. Ingredients: 2 preserved eggs, 100g fresh oyster meat, 100g japonica rice, appropriate amount of scallion, oil and fish sauce. Methods: 1. Shell the preserved eggs, cut them into small pieces, and wash the oyster meat; 2. Wash the japonica rice, put it into the pot, add appropriate amount of water, and boil it into porridge; 3. Add preserved eggs, oyster meat, scallion, fish sauce, and oil for seasoning; 4. Boil for a while, then eat, 2 ingredients a day for 5 days.
2013-05-30
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