Cooking diary of 27

Cooking diary of 27

Introduction:

"Two days ago, I took my old people to the bamboo sea in Changning for a breath of fresh air. I bought some fresh Dictyophora eggs there. Today, I took them out to make two dishes. Dictyophora eggs are Dictyophora embryos, which are composed of Dictyophora, spores, pileus and outer covering. Dictyophora indusiana, also known as Dictyophora indusiana, is an unfinished embryo of Dictyophora indusiana, which is milky white and mushroom like, with delicate fragrance and crispness at the entrance. It is also called Dictyophora indusiana flower, which is milky white and translucent and reticulate, and has a crispy and delicious taste at the entrance. Dictyophora indusiata egg is a special product of the bamboo sea in southern Sichuan. It is bred in the natural zone without pollution and in the unique natural environment. It is rich in 24 kinds of amino acids, of which 8 kinds of amino acids are essential for human body, accounting for 45% of the total. It also contains B2 and other vitamins, polysaccharides, zinc, iron, phosphorus, calcium and other trace elements, so it is called "Queen of fungi". Especially in the embryonic stage, Dictyophora eggs are more nutritious and have more characteristics in cooking

Production steps:

Materials required:

Fresh Dictyophora eggs: right amount

Lard: right amount

Shallot: moderate

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original