Swelled Eggs

Cuisines and functions: Shandong Cuisine Recipes for Pregnant Women Recipes for Teenagers Recipes for Malnutrition Recipes Technique: Simmering

Ingredients for making Swelled Eggs:

Accessories: 15 grams of sea cucumber (soaked in water), 5 grams of dried shrimps, 10 grams of winter bamboo shoots, 10 grams of fat meat, 10 grams of green beans

Seasoning : 15 grams of salt, 10 grams of rice wine, 3 grams of monosodium glutamate, 10 grams of starch (corn), 3 grams of pepper, 30 grams of lard (refined)

How to make the eggs:

1. Wash the pork belly and put it in a pot until cooked, remove and drain and set aside;

2. Put the Sichuan peppercorns into hot oil (15g) and fry the Sichuan peppercorn oil until it is ready for use;

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

4. Cut into pieces the water-coated sea cucumber, sea rice (dried shrimp), winter bamboo shoots, and cooked pork fat Cut into 0.4 cm square dices, put them into a large bowl, add refined salt, 5 grams of rice wine, and 2 grams of MSG for dipping;

5. Crack the eggs into the bowl, add 125 grams of clear soup, and stir evenly;< /p>

6. Spread cooked lard (15 grams) evenly into a small iron pot, pour in the raw materials, cover the iron pot with an iron lid, place it on the charcoal fire and simmer slowly for about 30 minutes, take it out and serve to make the risen eggs;

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

8. Place the wok in the middle On the fire, add 125 grams of clear soup. After boiling, thicken the gravy with wet starch. Add soy sauce, rice wine, and MSG, top with pepper oil, pour it into the plate and top with green beans. Serve.