Boiled egg with sponge gourd(sha bai si gua zhu dan )

Boiled egg with sponge gourd

Introduction:

"It's a simple tonic dish. It can supplement zinc, calcium and protein."

Production steps:

Step 1: Boil the sand white with cooking wine and ginger water (until the shell is open).

Step 2: take the cooked shabai meat, wash it, marinate it with a little salt, white pepper and chicken powder for 10 minutes.

Step 3: peel luffa and cut into hob pieces, and dice red pepper.

Step 4: beat the eggs into liquid.

Step 5: stir fry minced garlic and shredded ginger in a hot pot, add red pepper and towel gourd, stir fry until the towel gourd is tender, and season with salt.

Step 6: add sand white and stir well.

Step 7: add half a bowl of water and bring to a boil.

Step 8: add the egg, turn the heat down, cover and cook for 5 minutes, OK.

Materials required:

Luffa: 500g

Sabai: 800g

Little red pepper: one

Eggs: 4

Ginger and garlic: right amount

Cooking wine: moderate

White pepper: right amount

Salt: right amount

Chicken powder: right amount

Once the pot is cooked, it can be easily scraped around with a shovel.

Production difficulty: ordinary

Craft: Stew

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Sha Bai Si Gua Zhu Dan