(1) After the buds of Toona sinensis are picked twice before and after Grain Rain, wooden stems will gradually grow. Therefore, in the third crop, almost no one will pick it and eat it in our hometown. Therefore, we all have the habit of pickling Toona sinensis buds in the north. In this way, fleeting delicacies can be sealed up, and we can enjoy their delicacies all year round. Most of the Toona sinensis egg soup made by my mother also uses this Toona sinensis bud, which is delicious. But now is the picking season of Toona sinensis buds, so we must choose fresh ones.
(2) Welsh onion 10g is cut into powder for later use. Wash three fresh Toona sinensis buds, put them in a pot, sprinkle a little salt and marinate for half an hour, then rub them by hand until the leaves and stems of Toona sinensis buds become soft and sprout, wash them with clear water and dry them, then cut them into pieces for later use, or blanch them and chop them for later use. Beat two eggs with a little water and set aside. 10g chopped shallots for later use.
I like to marinate fresh Toona sinensis buds with salt before making soup, which can remove the strong aroma of some fresh Toona sinensis buds. Of course, I also feel closer to the taste of Toona sinensis egg soup made by my mother.
(3) Heat oil in a pan, add chopped chopped chopped Chinese toon, add appropriate amount of clear water, stir while cooking, then slowly add water starch to a proper thickness, then slowly pour the soup into the pan while stirring, and use the rotation of the soup to pull the egg liquid into beautiful flaky egg flowers, and finally add appropriate amount of salt and chives.
If you use salted Toona sinensis buds to make egg soup, you can soak the salt in advance, wash it and fry it. In addition, the dosage of Tonga salt should be paid attention to, and the salinity of Toona sinensis buds should be considered.