Delicious and nutritious--Double Coin Egg Ru

Overview

Double Coin Egg Ru is a specialty snack in Nanping City. This dish is popular in the mountainous areas of northern Fujian. It has a long history and high nutritional value. It has won awards in district cooking competitions. Method: Wash the small intestine, break the eggs into a bowl, beat them with chopsticks, pour in 5 tablespoons of water, add a small amount of MSG, soy sauce, and cooking wine to mix, then pour it into the small intestine through a funnel. One end of the small intestine needs to be tied tightly with a string before filling. After filling, the other end is also tied tightly, and scalded in warm water until cooked. After cooling, use a knife to cut into 2 cm segments. Make another cut in the middle of each segment to form two halves, forming a double-dollar shape. Put the cut double-dollar egg ruts into the pot and cook for a while with clear soup. Then add MSG, vinegar, shredded green onion, and chili powder and mix well with a spoon. Although it is said to be a Nanping snack, we sell it very happily in the market. I cook egg soup 2 to 3 times a week. Not only my daughter likes it, but my son also likes it. It's easy and fast.

Tags

• soups
• home cooking
• soup
• fujian cuisine
• old man
• dinner with friends
• summer recipes
• autumn recipes
• dinner
• blended oil
• cooking wine
• egg
• light soy sauce
• loin
• loofah
• msg
• salt
• small intestine
• garlic

Ingredients

Steps

1. 1 Ingredients: 2 eggs, 1 small intestine, 1 cut of loofah, 1 loin, 1 small piece of garlic, appropriate amount of seasoning: appropriate amount of salt, appropriate amount of MSG, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of blending oil

   

2. 2 Crack the eggs into a bowl and add salt and MSG.

   

3. 3 .Pour in light soy sauce.

   

4. 4 .Pour in the cooking wine and 2 and a half tablespoons of boiled water and beat evenly.

   

5. 5 .Tie one end of the small intestine, cut off one end of the mineral water and leave 1/3 of it, pour in egg liquid and tie the other end.

   

6. 6 .Put it in a pot and cook over low heat. It takes about 40 minutes.

   

7. 7 .Pull out and let cool.

   

8. 8 .Cut into slices without cutting off the middle (just two slices)

   

9. 9 .Cut into slices without cutting off the middle (just two slices)

   

10. 10 .Set the pot over high heat, pour in the blended oil and sauté the garlic until fragrant.

    

11. 11 .Pour in the stock, and when the stock boils, add the loofah and meat slices.

    

12. 12 .When the meat pieces change color, pour in the egg custard.

    

13. 13 .Cook until the egg is al dente and almost done.

    

14. 14 .Add salt and it’s ready to serve.