Tasty and Nutrition is Not Simple--double Money Egg Ru

Name: Tasty and Nutrition is Not Simple--double Money Egg Ru
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 1 cut Small intestine; 1 piece Loofah; 1 small piece Loin; Some garlic; Some salt; Some MSG; Some Soy sauce; Some Cooking Wine; Some Blending oil

by Still good food

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Shuang Qian Dan Ru is a special snack in Nanping City. This kind of dish is more popular in the mountainous areas of northern Fujian. It has a long history and high nutritional value. It has participated in the district cooking competition and won the prize.

Method: Wash the small intestine, beat the egg into a bowl, mash it with chopsticks, pour 5 tablespoons of water, add a small amount of MSG, soy sauce, cooking wine to mix, pour into the small intestine with a funnel, and tie one end of the small intestine with a string before filling , Fill it up and then tie it tightly on the other end, put it in warm water and boil it. After cooling, use a knife to cut into 2 cm sections, and another knife in the middle of each section to form two petals, which form a double coin shape. Put the cut "double money egg ru" into the pot and boil the clear soup for a while, then add the monosodium glutamate, vinegar, and vinegar. Mix the green onion and chili powder with a spoon and serve.

Although it is a snack in Nanping, we sell it very happily in the market. I cook egg ru soup 2 to 3 times a week. Not only my daughter likes my son, but also my son. It's simple and fast. "

Tasty and Nutrition is Not Simple--double Money Egg Ru

1. Ingredients: Eggs, 2 small intestines, 1 cut loofah, 1 loin, 1 small piece of garlic, appropriate seasoning: salt, appropriate amount of monosodium glutamate, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount

Tasty and Nutrition is Not Simple--double Money Egg Ru recipe

2. Beat the eggs in a bowl, pour salt and monosodium glutamate.

3. . Pour the light soy sauce.

4. .Pour in cooking wine and 2 1/2 tablespoons of boiled water and beat evenly.

5. .Tie one end of the small intestine, reduce one end of the mineral water and leave 1/3 pour into the egg liquid to tie the other end.

6. . Put it in a pot and simmer on low heat. It took about 40 minutes.

7. . Pick up and let cool.

8. .After cutting the slices, don’t cut them with one cut in the middle (that is, everything in two slices)

9. .After cutting the slices, don’t cut them with one cut in the middle (that is, everything in two slices)

10. . Sit in a pot on heat, pour in the concoction oil and saute the garlic.

11. .Pour the broth, and when the broth is boiled, pour in the loofah and meat slices.

12. .When the meat slices change color, pour the egg ruin.

13. .It's almost done when the egg is boiled until the lumps come out.

14. .Add the salt to the pan.

Tips:
When cooking the eggs, use a slow fire to avoid bursting. Leave a certain amount of space when tying the mouth to avoid bursting. When it is almost cooked, use a toothpick to gently stick it inside to see if it is cooked, if not, continue cooking. Egg liquid will flow out if it is not cooked.