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此菜为一道享誉京城的名菜,海参乌黑红亮、鹑蛋颜色金黄,恰似乌龙吐珠;海参入口滑润、味道浓香咸鲜、回味略带微甜,葱香气味浓郁。它虽出自宫廷,身价名贵,但考虑其做法简单,在家宴中可大派用场,因此特供朋友们参考。水发海参600克、卤鹌鹑蛋120克、大葱50克、姜15克、黄酒20克、酱油15克、盐1克、白糖10克、鸡粉3克、烹调油适量、白胡椒粉适量、水淀粉适量。食材明细制作流程1.葱切斜段、姜切片;把发好的海参去掉肠子和里面两端头尾处的沙包,用清水反复地冲洗干净,然后用刀把海参破开一切两半备用。2.炒勺上火烧热,注入适量的烹调油,油热后,将鹌鹑蛋炸成金黄色捞出备用。
This dish is a famous dish that is famous in the capital. The sea cucumber is black and red and the color of the quail eggs is golden. It looks like oolong spit beads. The sea cucumber is smooth and fragrant, with slightly sweet aftertaste and rich onion flavor. Although it is from the palace, it is expensive, but consider its practice is simple, in the family feast can be useful, so special for friends reference. 600 grams of sea cucumber, 120 grams of quail eggs, 50 grams of green onion, 15 grams of ginger, 20 grams of rice wine, 15 grams of soy sauce, 1 gram of salt, 10 grams of powdered sugar, 3 grams of chicken powder, Water starch amount. Ingredients details of the production process 1. Onion cut oblique section, ginger slices; the good sea cucumber to remove the intestines and ends of the sand at the end of the package, rinsed with water repeatedly rinse, and then use a knife to break open all halves of sea cucumber spare. 2 fried spoon lit hot, into the amount of cooking oil, oil heat, the quail eggs fried golden fish spare.