Chengdu egg

Chengdu egg production method:

Raw materials for Chengdu eggs:

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 production steps:

1. Shell the eggs and put them into a bowl. 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, smash 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.

Characteristics of Chengdu egg:

The color of the juice is milk white, the taste is strong and delicious, the egg quality is crisp and soft, and the Auricularia auricula is crisp and tender. It can be used as four seasons soup, food, wine and rice.

Longitude: 104.06573486

Latitude: 30.65946198