Description:The style of cooking is classified: Sichuan Cuisine | Stew the soup | Suit the taste of both old and young Taste: Light Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: 4 of egg, water send 50 of Auricula... Egg soup in Chengdu

• The style of cooking is classified: Sichuan Cuisine | Stew the soup | Suit the taste of both old and young
• Taste: Light
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: 4 of egg, water send 50 of Auricularia, dish 100 of heart
• Condiment: 4 grams of refined salt, 75 grams of lard, 2 grams of gourmet powder, 1000 grams of strong white soup
• The egg soup method in Chengdu:
• 1,Go egg shell, put into bowl and mix hard. The Auricularia is cleaned.
  2,The slaughterhouse is put at the fire, put lard into to boil hotly, the egg enters the pan, it is a little yellow to fry and go to the two sides, when egg quality is soft, smash with hand spoon egg scattered, add soup, put refined salt, Auricularia, dish heart, gourmet powder boil and then, tasty and then drench lard.
• Note: