Dishes and efficacy: Shandong cuisine is suitable for pregnant women, adolescent malnutrition recipes, recipe technology: simmer.

Materials for making eggs:

Ingredients: 250g eggs.

Accessories: sea cucumber (soaked in water) 15g, shrimp skin 5g, winter bamboo shoots 10g, fat meat 10g and green beans 10g.

Seasoning: salt 15g, yellow rice wine 10g, monosodium glutamate 3g, starch (corn) 10g, pepper 3g and lard (refined) 30g.

Practice of raising eggs;

1. Wash the pork belly, cook it in a pot, take it out and drain it for later use;

2. Put Zanthoxylum bungeanum into hot oil (15g) and fry Zanthoxylum bungeanum oil for later use;

3. Put starch (10g) into a bowl and add water to prepare wet starch (20g);

4. Water-soaked sea cucumber, dried shrimps, winter bamboo shoots and cooked pork fat are all cut into 0.4 cm square cubes, put into a large bowl, and add 5 grams of refined salt, rice wine and 2 grams of monosodium glutamate for soaking;

5. Beat the eggs into a bowl, add 125g clear soup and mix well;

6. Spread the cooked lard (15g) evenly in a small iron pot, pour the raw materials, cover the iron pot with charcoal, simmer for about 30 minutes, and take out the swollen eggs;

7. Use a spatula to shovel the swollen eggs into pieces 0.5 cm thick, 2 cm wide and 4 cm long, and put them in the soup plate;

8. Put the wok on medium heat, add 125g clear soup, thicken it with wet starch after boiling, add soy sauce, yellow wine and monosodium glutamate, pour pepper oil on it, and put green beans on the plate.