1. Braised bamboo tube eggs: Bamboo tube eggs are used for stewing soup. Boil them in soup for 4-5 minutes, rinse them with clear water for 3-4 times, cut them into lotus-shaped eggs, and then steam them in soup for 20 minutes. There is ham or shredded chicken prepared in advance in the soup, which tastes sweet and delicious. Braised bamboo tube eggs, stewed with fresh lean meat and soup, show the original flavor and delicious taste of bamboo tube eggs. Coupled with some gelatinous substances of dictyophora indusiata embryos, the soup is also slightly gelatinous, which has the effect of treating sensitive skin tender and beautiful.

2. Braised bamboo tube eggs with abalone sauce: If you eat them in western style, you can seriously experience this layer of bamboo tube eggs with different tastes. Cut into lotus-shaped bamboo eggs, the outermost layer is wrapped, and the outer layer of the embryo is wrapped with a transparent colloidal liquid film. Slip first and then cool after biting. The crispness is still "squeaky", and it is delicious with abalone juice. The mushroom cap in the middle is white outside and black inside, which is very smooth and tender, with a little feeling of boletus and bamboo fragrance; The innermost part is the dream sun, which is spongy, tender, crisp and smooth, and abalone juice is more delicious.