The difference between duck eggs and mandarin duck eggs

Duck eggs are eggs laid by ducks. Duck eggs are relatively large, with white shells, and some are slightly yellowish. Duck eggs are generally suitable for pickling or making various snacks, and can also be used for stir-frying. Mandarin duck eggs are a Hubei dish that combines chicken and meat. This dish is half, but the meat is usually extremely delicate, and they are all prepared after various kinds of preparation, such as some finished products.

Duck egg is a word, generally referring to the eggs laid by ducks. The extended meaning is zero, which means no achievement. The number is zero, recorded as "○", which looks like a duck egg, hence this metaphor.

1. Eggs laid by ducks. Zhang Guoqing's "Family Enemy" Chapter 26: "There were several dishes on the table, a plate of salted duck eggs, a plate of fried small fish, and a large plate of shredded cucumbers mixed with sesame sauce."

2. Metaphor for zero. It means there are no results. The number zero is written as "○", which looks like a duck egg, hence the metaphor. Zhu Guangdou’s “The Sharpshooter”: “Ah? My heart trembles when I hear the word ‘shoot’. I think of the last time I was shooting and ate duck eggs.”[1]

Mandarin duck eggs are a traditional delicacy with good color, aroma and taste, and belong to Hubei cuisine. Made from eggs and meat. The dish is half egg and half meat. The preparation method is delicate and particular, and it goes through seven or eight steps including cutting and shaping, battering, frying, steaming and adding sauce. It is not only delicious but also nutritious. It is a traditional delicacy that must be present at Hubei wedding banquets, symbolizing harmony and beauty.

Method 1

raw material

6 eggs; 1 liang of flour; 3 liang of tender spinach; 3 liang of pork; 5 qian of soy sauce; 1 qian of chopped green onion and ginger each; 6 fen of refined salt; 1 qian of sugar; 2 fen of MSG; 1 jin of cooking oil (about 1 liang and 3 qian); 2 qian of starch

step

1. Put the eggs in a pot and cook them, take them out and soak them in cold water for a while, peel off the eggshells, cut them in half with a knife, and put them in a plate. Choose pork that is 40% fat and 60% lean, chop it into fine pieces, put it in a bowl, add soy sauce (2 cents), sugar (2 cents), salt (2 cents), MSG, chopped green onion and ginger, and 1 or 2 tablespoons of water, stir until it becomes stuffing. Wash the spinach and mix starch with water to make a paste.

2. Place the twelve cut eggs flat on a plate with the cut edge facing up and sprinkle with flour. Divide the meat filling into twelve portions and place one portion on each egg. Dip your hands in some starch slurry to shape them into half an egg and close them to form a mandarin duck egg.

3. Put the pot on the stove, add cooking oil and heat it to 60% hot, then put in the egg yolks (fry twice), fry until golden brown and remove from the pan. Pour out the fried oil in the pot, add soy sauce, sugar, egg blanks and 4 taels of water, bring to a boil, cover the pot, and simmer on low heat for about 15 minutes, then take out the six eggs and six meat fillings facing up and place them on a plate.

4. Wash the pot, add three grams of cooking oil and heat it, pour in the spinach, add four parts of salt, stir-fry until cooked, and place it around the mandarin duck eggs.