Peppermint pigeon egg soup(bao he ge dan tang )

Peppermint pigeon egg soup

Introduction:

"Peppermint is a plant with strong vitality. If you give it a little nutrient and water, it will grow vigorously. Therefore, Pu'er is the most suitable for its growth. It can be seen in the market every day. Because it can remove the fishy smell of fish, beef and mutton, it has a high utilization rate on the table. The components of Mentha haplocalyx are easy to volatilize due to heat, so it should be put in after boiling. It is not suitable to drink too much sleep, so as not to cause too much excitement. Peppermint has the functions of dispersing wind heat, clearing throat, relieving itching, anti inflammation and analgesia. Peppermint soup has the effect of refreshing, detoxifying and dissipating fire. "

Production steps:

Step 1: wash Mint in water.

Step 2: put the washed Mint into the plastic basket to control the moisture.

Step 3: pour a bowl of water into the skillet, put in a piece of scattered ginger, and then put in shiyunsheng concentrated chicken juice to boil.

Step 4: add pigeon eggs one by one and cook them in the skillet. (I'm afraid of stinky eggs, so I'll put them into the spoon first and then put them into the boiler.)

Step 5: add mint and boil.

Step 6: add a little salt and a little sesame oil to turn off the fire.

Materials required:

Pigeon eggs: 10

Mint: 100g

Shi Yunsheng concentrated chicken soup: 1

Salt: right amount

Ginger: right amount

Sesame oil: appropriate amount

Note: Shi Yunsheng concentrated chicken juice contains salt, this dish should be less salt or no salt.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Bao He Ge Dan Tang