White cucumber
By VicentaLakin
White cucumber is a wild fungus that grows on dead wood, glamorous tide. It looks like a little fan, because it grows on dead wood and grows so little that it is difficult to collect in large quantities that it becomes precious. When you need to eat, white ginseng can go with the egg stew before water is soft enough to remove the barrier and wash it several times. White cucumbered eggs are very fresh and the soup tastes sweet, and white cucumbered them all in eggs. Very good。
Recipe Recommendations
- eggs of 2
- white ginseng 1 small
- salt appropriate amount
- chicken essence trace
Steps for White cucumber
1
White gin is dry, usually in bags。
2
Like a mooch, you need a cold bubble before you eat. It'll double through cold water。
3
Good white ginseng requires cooking, picking up old roots and dirty things, and washing them clean。
4
Two eggs out of the bowl, with pig oil and salt and chicken
5
Align。
6
Align。
7
Put in clean white gin。
8
Put on warm water。
9
Put it in the steam pan. The fire's about half an hour。
10
The finished chart。White cucumber Make Tips
1. Before steaming, it is best to use warm water because warm water can dissolve the salt; if cold water is used, the salt will settle at the bottom of the bowl, making the steamed egg with white mushroom bland on top and salty at the bottom.
2. The white mushroom needs to be soaked in cold water before cooking; do not wash it directly and use it.
3. Lard must be used for the oil to make it fragrant.