Primula annua
The main ingredients of this dish are virgin fruit and quail (spring) eggs. Virgin fruit and quail egg are similar in size and shape, with distinct red and white colors. They are served together and set off each other, just like a hundred flowers blooming in spring.1. this dish is a Kwai dish. Do not cook it too long to avoid over frying and affecting the taste and appearance of the dish.2. the sauce should not be too thick. Only the thin and transparent sauce will have bright color and refreshing taste.
Step 1 . Prepare ingredients: Virgin fruit: appropriate amount, quail egg: appropriate amount (the ratio of virgin fruit to quail egg is 1:1), salt: appropriate amount, sugar: appropriate amount, starch: appropriate amount, wash virgin fruit, boil quail egg and peel it for standby.
Step 2 . Draw the shape of the plate on the plate. (this step can be omitted)
Step 3 . Pour the bottom oil into the pot. When the oil is hot, pour in the virgin fruit and quail eggs, and stir fry quickly.
Step 4 . Add sugar and salt, continue to stir fry, and move quickly.
Step 5 . Stir fry evenly, add water starch and thicken. The water starch should not be too thick, and the sauce is thin and transparent. When the glass sauce is evenly wrapped on the surface of the ingredients, turn off the fire.
Step 6 . The purpose of starch thickening is to make the salty and sweet taste evenly wrap the virgin fruit and quail eggs, so that the ingredients that seem not easy to taste taste taste very delicious.
Step 7 . Gorgeous colors and sweet and sour taste must be a bright color on the table.
Step 8 . It is rich in nutrition and simple in method. You can't forget it once you eat it.
Step 9 . The taste of spring, the taste of beauty, the taste of happiness
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