Ginger Walnut Mixed Egg is a specialty snack in Taizhou, Zhejiang.
In the past, in Taizhou, ginger juice and walnut mixed eggs were regarded as a first-class tonic in ordinary people's homes. Only women in confinement or those who were weak and needed tonic could eat them. Later, living conditions improved, and this snack was no longer on the high ground. It was also seen and eaten much more than high-end tonics. However, ginger juice and walnut mixed eggs are still popular among the public because of its unique taste.
Shape and taste: A little similar to egg paste but harder than egg paste. The taste is soft, waxy and silky. The taste has the unique spicy taste of ginger due to the addition of ginger juice, and the aroma of walnut kernels.
Nutrition: It has many effects such as removing cold, warming stomach, activating blood, and strengthening spleen.
Egg mixed with ginger juice and walnut
By FrankHoeger
Recipe Recommendations
- walnut 3 two
- egg three
- yellow wine appropriate amount
- brown sugar 5 scoops
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Egg mixed with ginger juice and walnut
1
1. Pour the ginger juice into an iron pot, add a little yellow wine and cook together. After boiling, pour the ginger juice into an enamel bowl for later use.2
2. After the ginger juice cools, take a few eggs, beat them up and pour them into an enamel bowl.3
3. Then add appropriate amount of brown sugar and a small amount of water to the bowl, and then add chopped walnut kernels (cut into small granules rather than into powder)4
4. Stir well, put it into a steamer and steam over high heat, evaporate into egg paste, and serve out of the pan.