White Ginseng Stewed Egg

Name: White Ginseng Stewed Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 1 small handful White ginseng; Some salt; Trace Chicken Bouillon Powder

by Kunming Chen Chen

5.0 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

White ginseng is a kind of wild fungus, which grows on dead wood and likes the shade and the tide. It looks like a small fan, because it grows on dead wood and grows very little, so it is difficult to collect in large quantities, so it becomes very precious.

When white ginseng needs to be eaten, soak it in water in advance, remove the stems, and wash it several times before it can be stewed with eggs.

The white ginseng stewed egg is very fragrant and the soup taste is sweet. When the white ginseng is stewed, its fragrance and sweetness are all released into the egg. Very delicious. "

Ingredients

2 pcs Egg

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1 small handful White Ginseng
Some Salt

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Trace Chicken Bouillon Powder

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White Ginseng Stewed Egg

1. White ginseng is dried, usually sold in bags.

2. Like fungus, it needs to be soaked in cold water before eating. After being soaked in cold water, the volume will double.

3. Soaked white ginseng needs to be cooked. Pick up old roots and dirty things, and then rinse.

4. Put two eggs in a bowl, put lard, salt, and chicken essence

5. Adjust evenly.

6. Adjust evenly.

7. Add the washed white ginseng.

8. Connect with warm water.

9. Put it in a steamer and steam it on high heat for about half an hour.

10. Finished picture.

Tips:
1. Before serving the steamer, warm water is best, because warm water can dissolve the salt. If you use cold water, the salt will settle on the bottom of the bowl, and the steamed white ginseng stewed eggs will be light on the top and salty on the bottom;

2. White ginseng needs to be soaked in cold water before being eaten, so it should not be washed and used directly;

3. The oil should be fragrant with lard.