Maran head, egg curd soup
By VicentaLakin
The month of March is also the best time for Maran’s head, and it is easy to remove a small basket of horse head in the wild, that is to say, to get green and harvest. The naturally growing maran tastes more fragrance and makes all kinds of food. And when you make egg curry soup, you put fresh maran's head in it, and it smells like a snout. It'll never be forgotten。
Recipe Recommendations
- Malan head appropriate amount
- shredded pork appropriate amount
- eggs two
- Flammulina velutipes appropriate amount
- salt appropriate amount
- Very fresh. a little
- lard a little
- green onion appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for Maran head, egg curd soup
1
The head of a natural horse growing in the wild
2
Maran heads and golden needle mushrooms are ready for use。
3
Take off the root of the gill mushroom and cut it in part。
4
Cuted silk with some wine, mixed with starch。
5
Eggs in the bowl。
6
Pour or boil inside the pot and roll, and pour a golden pin mushroom。
7
Thin pours in with chopsticks to prevent adhesion。
8
Eggs fall evenly
9
And a little of your own pig oil
10
Maran's head was finally added to the soup with very little salt and taste. Put flowers on your feet
11
It'll be nice to have a bowl
12
Completed Chart
13
Completed ChartMaran head, egg curd soup Make Tips
There is no need for any other sauce. I make this golden mushroom and raisin itself, and the elderly and the children are especially suited to this soup, to make it simple, to be well nourished, to drink less greasy and clean。