Recipe introduction

Bangkok central cuisine, one of the palace soups, is a variant of Thai egg soup. According to the chef who made this soup, Tai Huang and the Queen often meet foreign guests and pay great attention to table manners. When drinking egg drop soup, it is often difficult to maintain food etiquette. In order to prevent them from making a fool of themselves at the dinner table, the chef poured the egg liquid into the pig casing, making the shape beautiful and delicate, cute and the steamed eggs smooth.

material

Casing 160 ~ 240g, 5 eggs, 3 shallots (chopped), celery 1 root (chopped), coriander 1 root (head leaf separation), 2 ~ 3 tremella, 4 cups of soup (65438+). Seasoning: 3 tbsp light soy sauce, 65438+ 0 tbsp fresh dew, a little pepper.

working methods

(1) Wash and drain the casing; Knock the eggs into the bowl, beat them evenly, pour them into the casing, and tie them with cotton rope every 7 ~ 8 cm (like sausage eggs) until they are finished.

(2) Cage the sausage eggs, steam them with cold water for 10 minute, take them out and cool them, and then cut them into small pieces.

(3) Boil the soup and coriander head, add tremella and seasoning, and then add sausage, eggs, onion and celery to boil. Decorate with coriander leaves.

skill

(1) If egg liquid is not used, other fillings can be used instead.

(2) Before cooking, a small amount of egg liquid can be used to test the firepower.