Because of Guangdong's special climate, ginger has always been very popular among Cantonese people. Whether it is in daily cooking and soup or during confinement, Cantonese people seem to be inseparable from ginger.
Ginger has a pungent and warm nature. It functions to disperse wind and cold, warm lungs to relieve cough, and moderate appetite. It has a certain curative effect on treating wind, cold and cough. Squeezing ginger juice to stew eggs not only maintains the original efficacy of ginger, but is also very nutritious and delicious, easy to take, and is very suitable for the elderly and children for cold, cold and cough.
I have always had a soft spot for stewed eggs with ginger sauce, and I like its elastic, smooth, silky and slightly spicy taste.
Stewed egg with ginger sauce
Recipe Recommendations
- raw chicken 35 grams
- eggs of 2
- qingshui appropriate amount
- sugar 2 teaspoons
- slightly spicy
- stewed
- ten minutes
- ordinary
Steps for Stewed egg with ginger sauce
1
Prepare all materials.
2
Peel the ginger and grind it into powder.
3
Squeeze the ginger juice with a garlic clip.
4
Clap the eggs into a bowl, add sugar and beat.
5
Add ginger juice and stir well.
6
Add water and mix well.
7
Sift through a fine sieve.
8
Pour into a small bowl.
9
Stand still for 10 minutes.
10
Cover with plastic wrap, place in the pan and steam over water for about 10 minutes.
11
Steam until the egg liquid on the surface solidifies.
12
It has certain healing effect on wind and cold.Stewed egg with ginger sauce Make Tips
1. If you can accept the spicy taste of ginger, you can replace all the water with ginger juice. 2. Take it hot. After taking it, the whole body will get slightly warm and sweat slightly, so that the evil of wind and cold can be resolved through sweating.