The practice of egg paste soup

The practice of mashing egg soup is divided into two stages: material selection and production steps.

Material selection:

Fermented grains, eggs, water, sugar, medlar, raw flour;

Production steps:

1. Raw flour is diluted with cold water (the ratio of raw flour to water is one to one).

2. Boil the water in the pot (a large bowl of water), add fermented grains and white sugar to boil, pour the water starch into a circle and draw a circle with a spoon to slowly push the soup until it boils evenly.

3. Add Lycium barbarum and pour in the beaten egg liquid. While pouring the egg liquid, push the soup with a spoon until the egg liquid turns into egg flowers, and then turn off the heat.

Lao Zao Tang Dan yuan

Material selection:

Fermented wine, black sesame glutinous rice balls, earth eggs, white sugar, medlar.

Production steps:

1. Knock the eggs into a bowl and break them into egg liquid with chopsticks.

2. Add water to the pot and bring it to a boil. Add the glutinous rice balls and cook until they all float.

3. Pour the mash, boil it again, pour the egg liquid into a cotton wadding shape, add the soaked medlar and white sugar in advance, stir and turn off the heat.

4. Sweet dumplings are ready, and you can eat them in a bowl.

Lao Zao Dan Hua Tang

Material selection:

Fermented grains, eggs, sugar, medlar.

Production steps:

1, boil two bowls of boiling water from the pot and add mashed potatoes.

2. Add sugar after boiling.

3. The eggs are scattered.

4. Pour into the pot in a circle and turn off the fire immediately.

5. Spread the eggs with the back of the spoon.

6. Add the washed medlar and serve.