Technology: Boiled German bread and egg soup. Ingredients: 200g of bread.
Accessories: egg 150g.
Seasoning: 250g of western beef soup, 20g of refined salt, and proper amount of peanut oil. The characteristics of German bread and egg soup are: rich in flavor, fresh, salty and refreshing. Teach you how to make German bread and egg soup. How to make German bread and egg soup is delicious? 1. Peel the bread and cut it into 1 cm cubes. Knock the egg mixture into the bowl and pump it out evenly. 2. Cook the pan, add peanut oil and burn it to 50% heat, add fried dough sticks, fry until crisp and slightly yellow, add a colander to drain the oil and press it into bread crumbs with the back of a knife (you can also directly bake it in the oven until crisp and then pour it on a chopping board and crush it with a knife surface). Brush the pan clean, light the fire, add beef soup and salt to boil, throw the egg liquid into the soup with a spoon, quickly turn off the fire (keep the egg flower tender and smooth), sprinkle with bread crumbs and put it into the soup nest (cup). The practice of tremella sweet egg soup introduces the cuisine and its effect in detail: dessert/snack beauty recipe nourishing health recipe nourishing yin recipe malnutrition recipe.
Taste: Sweetening technology: boiled tremella sweet egg soup. Material: main ingredient: pigeon eggs 200g.
Accessories: Tremella fuciformis (dried) 25g.
Seasoning: 15g rock sugar teaches you how to make tremella sweet egg soup, and how to make tremella sweet egg soup is delicious. 1. Put the soup pot on the fire, boil it with clear water, then knock pigeon eggs into the bowl one by one, pour it into the boiling water pot and cook it into poached eggs.
2. Soak tremella in cold water until it swells and becomes soft and sticky, wash off the sediment, rinse it with clear water, take it out, and control the water to dry;
3. Put another soup pot on the fire, pour 500 grams of water, add rock sugar to cook, cook the tremella for 2 minutes, and skim off the floating foam;
4. Add the cooked pigeon eggs and serve on a plate. The practice of longan pigeon egg soup introduces the cuisine and its effect in detail;
Taste: Sweet technology: boiled longan pigeon eggs soup. Material: main ingredient: pigeon eggs 100g.
Accessories: longan pulp 10g, Polygonatum sibiricum 10g, Lycium barbarum 10g.
Seasoning: 15g rock sugar teaches you how to make longan pigeon eggs soup, and how to make longan pigeon eggs soup is delicious. 1. Wash longan pulp, Lycium barbarum and Polygonatum sibiricum for later use;
2. Add a proper amount of water to the casserole, add the above three herbs and cook for about 15 minutes;
3. Break the pigeon eggs and put them into the pot one by one. At the same time, add rock sugar and cook until pigeon eggs is cooked. Tips-Health Tips:
This product has the effects of nourishing yin, moistening lung, invigorating qi and blood, nourishing liver and kidney, and is suitable for patients with lung dryness and cough and weak qi and blood.
Pie-food phase grams:
Polygonatum sibiricum: Huangjing avoids sour and cold food.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.