My wife has been busy with work these two days, so she called her sister to come home to help. Her arrival brought us a delicious food - ginger eggs.

She planted a large area of ??ginger in her own land. After harvesting, some of the ginger was pulped with a grinder and juiced. It was used to make ginger noodle soup, and she often sent us ginger juice. The ginger residue left after juicing is traditionally either fed to pigs or thrown away as waste.

My sister-in-law is usually very knowledgeable about cooking and snack making. The pumpkin cakes, onion cakes and meat buns she makes are even more delicious than those sold on the street. The cooking of chicken, duck and fish is also quite unique. I often joke that she could open a traditional gourmet restaurant.

How could she give up her interest in ginger residue when she was obsessed with making delicious food? After catching her eye, the ginger residue transformed from waste into a rare ingredient.

The specific method of making ginger eggs is as follows:

Take two ounces of ginger residue, beat two eggs, and stir. Then add appropriate amount of salt, cooking oil and cooking wine. Put an appropriate amount of cooking oil in the pot, bring it to a boil, spread the mixture of ginger residue and eggs in the pot into a cake shape of about one centimeter, fry until light golden, and turn over. Until cooked into cake.

The ratio of eggs and ginger residue can be adjusted flexibly. I like more ginger residue, so the eggs are just the glue that holds the loose ginger residue together. If you like a softer taste, the proportion of eggs can be increased appropriately.

Since the ginger juice has been squeezed out, the spiciness of the ginger residue has become milder, but the aroma has not diminished at all, so the ginger eggs are slightly spicy and richly aromatic to me.

My sister-in-law is used to adding some green onions to the ginger eggs. I originally didn’t want to add green onions because I wanted to enjoy the pure aroma and taste of ginger. However, since the aroma of ginger is relatively strong, it has completely suppressed the aroma of onion, so the onion does not actually affect my liking.

If you want the aroma of ginger eggs to be richer, you can add green onions or other spices.

Housewives’ wisdom is also infinite. Sometimes, with a little bit of thinking, we can add a delicious dish to our dining table. Delicious ginger eggs satisfy the sensory needs of the nose and tongue better than toon scrambled eggs.

Ginger eggs are so enjoyable to eat!