Egg skin loach soup

Egg skin loach soup

Introduction:

Misgurnus anguillicaudatus, known as ginseng in water, is high in protein, low in fat, rich in nutrition, and has high medicinal value. It is recorded in compendium of Materia Medica that loach has the effect of warming and replenishing qi; it has certain efficacy in relieving thirst and sobering up, promoting urination, strengthening yang and collecting hemorrhoids. It has good curative effect on hepatitis, night sweats in children, hemorrhoids falling, skin itching, traumatic injury, finger sores, impotence, ascites, mastitis and other diseases. And it is especially suitable for people who are weak in body, deficiency cold in spleen and stomach, malnutrition, and children with body deficiency and night sweats. It is conducive to growth and development. People who are easy to catch cold and sweat a lot during sleep can drink more

Production steps:

Step 1: shell 3 eggs and mix well.

Step 2: fry the egg yolk on both sides over low heat.

Step 3: cut the egg skin into uniform strips and set aside.

Step 4: wash the loach with rice washing water to remove the mucus.

Step 5: heat the oil in the pan, pour in the loach (because the loach is still alive, cover the pan quickly, just a little bit, a little cruel...) and fry until both sides are slightly yellow.

Step 6: add appropriate amount of water, a few pieces of ginger.

Step 7: bring to a boil and roll until the soup is milky white.

Step 8: add egg rind and roll for 3-5 minutes.

Step 9: add salt to taste, then add scallion (forget to buy scallion, I put a few pieces of vegetable leaves, chop and decorate)

Step 10: a bowl, a word - fresh!!!

Materials required:

Loach: half a catty

3 eggs

Oil: right amount

Salt: right amount

Ginger: moderate

Note: loach bought back for 2-3 days, change water every day. Let the loach clear its stomach.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh