Stewed egg with white ginseng(bai can dun dan )

Stewed egg with white ginseng

Introduction:

"White ginseng is a kind of wild fungus, which grows on dead wood and likes shade and tide. It looks like small fans. Because it grows on dead trees and grows very little, it is difficult to collect a large number of them, so it becomes very precious. White ginseng in need of food, ahead of time with bubble soft, remove stem, wash several times, you can stew with eggs together. White ginseng stewed egg is very delicious, and the soup taste is sweet. When white ginseng is stewed, its fragrance and sweet taste are all released into the egg. It's delicious. "

Production steps:

Step 1: white ginseng is dry goods, usually sold in bags.

Step 2: like Auricularia auricula, you need to soak it in cold water before eating. After soaking in cold water, the amount will double.

Step 3: take care of the pickled white ginseng, pick up the old roots and dirty things, and then rinse them.

Step 4: put two eggs in a bowl, add lard and salt, and chicken essence

Step 5: adjust evenly.

Step 6: adjust evenly.

Step 7: put in the washed white ginseng.

Step 8: add warm water.

Step 9: put it in a steamer and steam over high heat for about half an hour.

Step 10: finished product drawing.

Materials required:

Eggs: 2

Baishen: 1 handful

Salt: moderate

Chicken essence: trace

Note: 1, before the steamer, the best water is warm water, because warm water can dissolve the salt, if you use cold water, the salt will clear at the bottom of the bowl, steamed white ginseng stewed egg will be light above and salty below; 2, white ginseng need to be soaked in cold water before eating, not directly washed; 3, the oil should be put lard to smell.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Bai Can Dun Dan