[Jiangsu] Soaring Cake (Fifth of the Six Big Bowls in Hometown)

Overview

In my hometown, this dish must have been indispensable for banquets a long time ago. A dish that includes six bowls of rising cakes and later eight bowls. When I was young, everyone said that making cakes is a technical job. At that time, I was still living in the country, and my eldest aunt seemed to be very proficient in my mother's wood stove. I remember that every time, my mother was adding wood to the stove to make a fire, my aunt was beating eggs on the stove, pouring oil into the pot... the two young women wearing blue cloth aprons... The smoke is no longer there, the young women have also grown old, and many things cannot be copied and can only remain in memory.

Tags

• hot dishes
• su cai
• huaiyang cuisine
• chicken essence
• egg
• onions
• spinach
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: eggs, green onions, and spinach.

   

2. 2 Break the eggs into a clean bowl.

   

3. 3 Beat the eggs, cut the green onions into chopped green onions, add them to the eggs and stir evenly.

   

4. 4 Add salt to the eggs to taste.

   

5. 5 Heat a pan and add eggs.

   

6. 6 Fry the eggs over low heat into a thick golden brown egg pancake.

   

7. 7 Use a knife to cut the fried eggs into small pieces.

   

8. 8 Put it in a pot, add stock and bring to a boil over high heat. Reduce heat and simmer for 5 or 6 minutes. Add spinach and cook briefly. Add a little chicken essence, sugar and pepper to taste.