Chengdu egg soup

Chengdu egg soup method:

Raw materials for Chengdu egg soup:

Four eggs, 50 grams of water hair fungus, 100 grams of cabbage, 4 grams of refined salt, 75 grams of lard, 2 grams of monosodium glutamate, 1000 grams of thick white soup.

Chengdu egg soup production steps:

1. Shell the eggs, put them into a bowl, mix them well, and wash the fungus.

2. Put the soup pot on the fire, heat the lard, fry the eggs in the pot until the two sides are slightly yellow. When the egg is soft, pound the eggs with a spoon, add the soup, add the refined salt, fungus, vegetable heart and monosodium glutamate, bring to a boil, and then pour the lard.

Attention should be paid to Chengdu egg soup

Fried eggs to pay attention to control the fire, do not fire, in order to avoid egg hair coke hard. This soup is milk white, delicious, crisp and tender. It is commonly used in Chengdu area, so it is named. It can be used as four seasons soup, food, wine and rice.

Chengdu egg soup

Chengdu egg soup is a famous traditional dish of Han nationality in Sichuan Province. This dish is milk white and juicy. Shell the eggs and put them into a bowl. Wash Auricularia auricula; put the soup pot on the fire, heat the lard, put the eggs into the pot and fry them until both sides are slightly yellow. When the egg is soft, smash the eggs with chopsticks and add the soup; then add the refined salt, Auricularia auricula, Chinese cabbage and monosodium glutamate, bring to a boil, etc. to taste, and finally pour the lard.

practice

Main materials

Egg 4, water hair fungus 50 grams, cabbage 100 grams

accessories

4G refined salt, 75g lard, 2G monosodium glutamate, 1000g concentrated white soup.

make

1) Shell the eggs and put them into a bowl. Wash Auricularia auricula;

2) Put the soup pot on the fire, heat the lard, fry the eggs until the two sides are slightly yellow. When the eggs are soft, smash the eggs with chopsticks and add the soup;

3) Add refined salt, agaric, vegetable heart, monosodium glutamate, bring to a boil, etc. to taste, and finally pour lard.

Practice 2

raw material

Five eggs, 50g fresh garlic, 50g watery black fungus, 20g fresh red pepper, 50g tender cabbage, 40g peanut oil, 1000g fresh soup, 7g refined salt and 2G monosodium glutamate.

make

1. Cut the cleaned garlic, watery black fungus and fresh red pepper into shreds.

2. After the eggs are shelled and beaten well, put them into a hot oil pan and stir fry until the color is yellowish. Then put in all kinds of cut silk and stir fry a little. Then add in the fresh soup and cook it over high fire until the color is thick and white. Then put in the tender vegetable heart and cook it until it's cooked. Adjust the flavor.

characteristic

The color is thick and white, fresh and fragrant.

Nutrition in eggs

Eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins, minerals and proteins with high biological value. For people, egg protein quality is the best, second only to breast milk. An egg contains half the calories of an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2 and 4% vitamin B6. These nutrients are essential to the human body. They play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.

(1) Protein: eggs are rich in high-quality protein, every 100 grams of eggs contain 13 grams of protein, two eggs contain protein roughly equivalent to 50 grams of fish or lean meat protein. The digestibility of egg protein is also the highest in milk, pork, beef and rice.

(2) Fat: every 100 grams of eggs contain 6 grams of fat, mostly concentrated in the yolk, with unsaturated fatty acids, fat is milk like, easy to be absorbed by the human body.

(3) Amino acids: the content of methionine in eggs is particularly rich, and cereals and beans are lack of this essential amino acid for human body. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

(4) Other micronutrients: eggs also have other important micronutrients, such as potassium, sodium, magnesium and phosphorus, especially the iron content in egg yolk is up to mg / 00g; the phosphorus content in eggs is very rich, but the calcium content is relatively insufficient. Therefore, milk and eggs can be used together to complement each other. Eggs are also rich in vitamin A and B.

The purchase of eggs

1. Use sunlight transmission to hold the egg in a circle with your left hand, and put the egg at the end of the circle with your right hand. The fresh egg is slightly red, translucent, and the yolk outline is clear. If the egg is dark, opaque or stained, it means that the egg has gone bad

It can be observed that there is a layer of frost like powder on the eggshell, the eggshell with bright color and obvious pores is fresh egg, while the old egg is just the opposite and greasy

3 can be used to shake hands, silent is fresh eggs, there is water sound is old eggs.

It can be tested with cold water. If the egg lies flat in the water, it is very fresh. If it is tilted in the water, it has been stored for at least 3-5 days. If it is upright in the water, it may be stored for 10 days. If it is floating on the water, it may have deteriorated, so it is not recommended to buy it.

Longitude: 104.06573486

Latitude: 30.65946198