Who knows how the egg soup in the eight bowls of Lunan is made? 5

How to make egg soup: Ingredients: 50g of eggs, appropriate amount of auxiliary ingredients, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of monosodium glutamate, appropriate amount of sesame oil, appropriate steps.

1.Cut the green onion into sections, cut a slice of ginger, and put two cloves into the water and boil.

2.Mix a small bowl of starch.

3.Weigh the water unboiled, pour in the prepared starch and stir.

4.Eggs are crushed.

5.Once the water is boiling, pour in the beaten eggs.

6.Mix a little juice with vinegar, sesame oil, salt, and monosodium glutamate and pour it into the pot to expand the information.

Efficacy and role of eggs:

Sweet taste. It can replenish yin and blood, remove annoyance and calm the nerves, and nourish the spleen and stomach. It is used for decreased milk due to blood deficiency, or dizziness, night blindness; Weakness and malnutrition after illness; Lack of yin blood, insomnia, irritability, palpitations; Lung and stomach injury, aphonia, sore throat, or vomiting, etc.

There are many ways to eat, such as frying, stir-frying, steaming, boiling, brewing or boiling egg drops. In addition to single use, it can also be used in combination. If the yin blood is insufficient, insomnia and palpitations, you can use 12g of raw rehmannia root, maimendong and lily, decoction to extract juice, and rush into the egg to stir evenly.

Yin deficiency, loss of voice, and sore throat can be taken with rock sugar.

Nutritional value of eggs:

Eggs contain protein and contain eight essential amino acids; Fat contains a lot of lecithin, triglycerides, cholesterol and egg lutein; Minerals include iron, phosphorus, calcium, etc.; Vitamins A, B2, B6, D, E and niacin, etc. It has high nutritional value and certain medical efficacy.

Ingredients: eggs.

50g excipients.

Appropriate amount of ingredients, appropriate amount of salt.

Appropriate amount of green onion and ginger.

Appropriate amount of monosodium glutamate. Appropriate amount of sesame oil.

Step 1Cut the green onion into sections, cut a slice of ginger, and put two cloves into water and boil for 2Mix a small bowl of starch.

3.Weigh the water unboiled, pour in the prepared starch and stir.

4.Eggs are crushed.

5.Once the water is boiling, pour in the beaten eggs.

6.Mix a little juice with vinegar, sesame oil, salt, and monosodium glutamate and pour it into the pot and remove from the pot.

The soup contains shredded eel, shredded chicken, gluten, and more.

It looks dark and tastes like an appetite-boosting pepper, and the soup is even more delicious with a hint of sesame oil.

Xuzhou's spicy soup is made with chicken and garden bones to cook the hen until it is crispy. When cooking, in addition to adding green onions, add a lot of ginger, and the taste of this soup is spicy, and this spicy taste is very fresh. Wake the washed gluten in warm water to make the original spongy gluten surface smooth and soft, then pinch it into a small piece and open it to the pot, while stirring clockwise with chopsticks, then the gluten will be thrown into flakes, such as egg fladding, but slightly thicker than egg fladding.

Add shredded eel, salt, monosodium glutamate, and an appropriate amount of white pepper (black pepper is fine, but the soup is black). Add a little sesame oil to the soup and it's even more delicious.

It's actually chicken broth and eggs.

Ingredients: 75 grams of green radish, 75 grams of carrots, 75 grams of white radish, 75 grams of carrots, 75 grams of cabbage, 75 grams of lettuce, 75 grams of cucumber, 75 grams of lettuce (group leaves), 75 grams of cabbage, seasoning: 30 grams of sesame paste, 8 grams of salt, 15 grams of soy sauce, 2 grams of monosodium glutamate, 5 grams of vinegar, 5 grams of sugar, 5 grams of mustard oil, 15 grams of sesame seeds.

Method 1Wash all kinds of vegetables and cut them into thin strips, soak them in cool boiled water, and remove them to control the moisture;

2.Clustered into a sphere with a diameter of five centimeters, surrounded by **.

3.Take a medium bowl (8 cm in diameter) of sesame paste, add cold boiled water and stir it, then add salt and other seasonings and stir well, and put it on a large disc**.

The cold dish in front of the eight bowls is six or twelve dry, fresh and cold meats. The eight bowls are made with different thicknesses. Thin eight large bowls refer to:

Boiled fish fillet, braised shrimp, family portrait, osmanthus fish bones, braised smooth fish, gluten, shredded Sichuan pork, Sichuan meatballs, roast pork, loose meat, etc. Eight thick bowls are: fried green shrimp, braised shredded chicken, full stew, egg custard and crab roe, sea cucumber balls, ingots meat, clear soup chicken, braised chicken, home-style roasted carp, etc.

Preparation of egg broth.

Ingredients. Egg.

50g excipients.

Star anise. Amount. Salt. Amount.

Scallions. Amount. Ginger. Amount.

Monosodium glutamate. Amount.

Sesame oil. Amount.

Steps. 1.Cut the green onion into sections, cut a slice of ginger, and put two cloves into the water and boil.

2.Mix a small bowl of starch.

3.Weigh the water unboiled, pour in the prepared starch and stir.

4.Eggs are crushed.

5.Once the water is boiling, pour in the beaten eggs.

6.Mix a little juice with vinegar, sesame oil, salt, and monosodium glutamate and pour it into the pot and remove from the pot.

Ingredients: appropriate amount of salt, 6 eggs, a pot of broth, appropriate amount of fungus, appropriate amount of shrimp skin, appropriate amount of ginger, appropriate amount of tofu, appropriate amount of bean skin, appropriate amount of coriander, appropriate amount of green onion, appropriate amount of meat, half of luncheon meat ham, 250 grams of vinegar, black pepper, appropriate amount of sesame oil, appropriate amount of starch.

Eight large bowls of egg soup preparation.

1. The pork rib soup stewed in advance, if there is no broth, you can replace it with water.

2. Put the meat, fungus, square ham, tofu and bean skin into the pot before the broth boils.

3. Cook for about five minutes.

4. Add shrimp skin, ginger and mixed black pepper juice.

5. Add starch water.

6. Beat the eggs.

7. Skim the eggs into the pot with a spoon.

8. Add chives and coriander sesame oil.

9. A bowl of delicious egg soup is done.

Eight large bowls of egg soup.

Appropriate amount of salt.

Eggs 6 pcs.

Stock: a pot.

Fungus to taste.

Shopee to taste.

Ginger to taste. Tofu to taste.

Appropriate amount of bean skin.

Coriander to taste.

Green onion to taste. Meat to taste.

Lunch meat ham: 1/2.

Vinegar 250 grams.

Black pepper according to personal taste.

Appropriate amount of sesame oil.

Starch to taste.

Eight large bowls of egg soup preparation.

Pork rib soup stewed in advance, if there is no stock, you can replace it with water.

When the broth is boiled, first put the meat on the pork ribs I use, or you can use lean meat, fungus, square ham, tofu, and bean skin into the pot.

Cook for about five minutes.

Add shrimp skin, ginger, and mixed black pepper juice, pepper, aged vinegar, and starch water.

Beat the eggs. Spoon the eggs into the pan.

Add chives and coriander sesame oil.

A delicious bowl of egg soup is done.

Tips: Don't put the diced ginger too early, the amount of vinegar and pepper can be less at first, and taste it when it is about to come out of the pot and add it according to your taste.