Stewed Dried Lily Flowers and Cloud Ear with Poached Egg Recipe
Eggs Recipes

Ingredients

19 g
19 g
4
113 g
2 sprigs
1 sprigs
300 g

Marinade:
1/4 tsp
1/2 tsp

Seasoning:
1/4 tsp
1/2 tsp
4 tsp

Sauce:
1/2 cup
1 tsp
1 tsp
1/2 tsp
1/4 tsp

dried lily flower
cloud ear
eggs
dace fillet
spring onion
parsley
vegetable

salt
caltrop starch
pinch of pepper

salt
caltrop starch
water
pinch of pepper

stock
light soy sauce
sugar
dark soy sauce
salt
dash of sesame oil
pinch of pepper 

Method:

1. Soak and trim dried lily flowers and cloud ear until soft. Scald and drain.

2. Mince dace fillet. Dice parsley and spring onion. Mix dace fillet, parsley, spring onion and marinade together. Then divide into 8 portions.

3. Beat eggs, stir in seasoning. Blanch vegetable with salt and oil until cooked. Arrange neatly on dish.

4. Divide beaten egg into 8 portions. Fry with 2 tbsp of oil until half cooked. Then place dace filling on each portion and fold up. Turn over and fry until thoroughly cooked. Dish up.

5. Fry dried lily flowers and cloud ear with 2 tbsp of oil. Add sauce. Stew until sauce had nearly dried up. Dish up. Ready to serve.