Steamed eggs with white ginseng

Steamed eggs with white ginseng

Introduction:

"White ginseng fungus, also known as Schizophyllum, white flower, belongs to Schizophyllum family, is a rare mushroom for both food and medicine. Its mushroom is tough, fragrant, delicious, nutritious and has high medicinal value. Nutritional analysis of white ginseng fungus: white ginseng contains schizosaccharin, which has anti-cancer effect. It can be used to treat diarrhea, dizziness, migraine and other diseases in children. It has the effects of clearing liver and improving eyesight, strengthening stomach and moistening intestines, and inhibiting night sweats in children. It can promote the function of human immune system. It is edible for ordinary people, especially suitable for people suffering from neurasthenia, dizziness, tinnitus, Hypohidrosis, excessive leucorrhea in women, diarrhea in children, dizziness, migraine, etc

Production steps:

Step 1: soak dried ginseng in a small amount of water for 20 minutes and then wash. After washing, squeeze out the water, put it on the cutting board and cut it with a knife to make it taste better

Step 2: stir 2-3 eggs in a container, add a small amount of water, 1 tbsp lard, a little salt and caokuo noodles into the container, and stir well

Step 3: put it into the steamer and steam for 20 minutes

Materials required:

White ginseng fungus: appropriate amount

Lard: right amount

Tsaokuo: moderate amount

Salt: right amount

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Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: other