Puffing eggs

By VicentaLakin

Puffing eggs
The apricot fungus is fat and soft, known as "Pingos King" and "Dry mushrooms" with a taste of almond and abalone, and simple processing is beautiful

Recipe Recommendations

  • Pleurotus eryngii 2 pieces
  • preserved eggs 2 only
  • millet pepper in 1
  • mature vinegar 1 scoop
  • soy sauce half a spoonful
  • spicy oil 1 scoop
  • white sugar a little
  • soy sauce 1 scoop
  • sesame oil appropriate amount

Steps for Puffing eggs

  • Make Puffing eggs step 0
    1
    Prepare the raw materials。
  • Make Puffing eggs step 1
    2
    The apricot mushrooms steam in the pot for seven or eight minutes。
  • Make Puffing eggs step 2
    3
    Eggs to cut the husks, little peppers to shreds。
  • Make Puffing eggs step 3
    4
    The apricot mushrooms were torn to pieces along the line。
  • Make Puffing eggs step 4
    5
    So the ingredients together。
  • Make Puffing eggs step 5
    6
    Blend on it。

    • Puffing eggs Make Tips

    1. The apricot mushrooms can be preserved as much as possible by steaming. 2. Eggs and vinegar, so that they are free from heat and inflammation, and so that they may be nourished。

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