Snow Hiding Pearls
Featuring a fluffy outer "snow coat" encasing plump inner "pearls", this dish boasts a delicious sweet-sour flavor and soft, tender egg texture.
Ingredients
fresh eggs (note: the original steps mention pigeon eggs, while the ingredient list shows fresh eggs — suspected typo writing pigeon eggs as fresh eggs)
10
egg whites
150 g
cooked lard (about 50g actually consumed)
500 g
salt
3 g
sugar
100 g
wet cornstarch
15 g
flour
10 g
scallion
3 g
garlic
3 g
rice vinegar
25 g
MSG
5 g
chicken broth
100 g
Instructions
1
Step 1
Place the pigeon eggs in a pot, add cold water, and boil until cooked; then peel off the shells. Beat the egg whites until foamy, add the flour, and stir to combine into a "snow coating batter." Combine the chicken broth with the salt, MSG, sugar, and wet cornstarch to make a sauce; set aside.
2
Step 2
Heat a wok over flame; when the lard reaches 40% hot (about 120°C), coat the pigeon eggs with a layer of flour and roll them in the snow coating batter, then place them in the oil and fry to a light golden color. Remove, drain off the oil, and arrange on a plate.
3
Step 3
Return the wok to high heat and add 50 g of cooked lard. When it reaches 60% hot (about 180°C), add the minced scallion and garlic and stir-fry until fragrant, then pour in the rice vinegar and add the prepared sauce to the wok. Once the sauce thickens, pour it over the fried pigeon eggs. Serve.
