Egg skin and grass head soup(dan pi cao tou tang )

Egg skin and grass head soup

Introduction:

"The grass in spring is very fresh. It's a traditional dish in our hometown to make soup with egg skin and grass head. "

Production steps:

Step 1: prepare to eat; remove the straw, wash and drain.

Step 2: beat the eggs well, put them in the pan and spread them into egg skin, then put them out and cut them into strips.

Step 3: put a large bowl of water in the pot, bring to a boil, put some salt, oil and a piece of ginger, put down the straw, and stir in one direction with chopsticks.

Step 4: put 1 spoonful of cooking wine, if there is lard or chicken oil, put some down, cover and cook for 3 minutes

Step 5: put in the egg skin, put some chicken essence, fresh smoke, you can.

Materials required:

Eggs: 2

Grass head: 180g

Salt: 5g

Cooking wine: 1 spoon

Chicken essence: 1g

Ginger: 1 tablet

Raw soy sauce: 1 / 4 spoon

Note: 1. It tastes very good to put meat oil on the grass head. If not, put vegetable oil. 2. Put some fresh sauce, it's seasoning. 3. If there are shrimps, it's better to put some. 4. You can also make this dish with Shaojiu.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Dan Pi Cao Tou Tang