Mainly highlighted seasoning: Chu Bang Chicken Noodles

Main Ingredients: 8 moxa dumplings, 6 eggs, 150 grams of pork belly.

Ingredients: 50g water chestnut granules, 30g green onion granules, 20g minced ginger, 30g minced shiitake mushrooms, 50g minced carrots, 60g shredded carrots, 50g wet starch.

Seasonings: 10 grams of Chubang chicken powder, 12 grams of Chubang Golden Fish Oyster Sauce, 8 grams of Chubang 100% pure sesame oil, 8 grams of Chubang onion and ginger cooking wine, 3 grams of refined salt, and 2 grams of pepper.

Production process:

1. Beat the eggs, add refined salt and wet starch, stir evenly, blanch them into egg skins over low heat and set aside;

2. Take a large bowl, add minced pork belly, diced water chestnuts, diced green onions, minced ginger, minced shiitake mushrooms, minced carrots, refined salt, Chubang chicken powder, Chubang 100% sesame oil, Chubang onion and ginger cooking wine and mix into filling;

3. Wrap the egg skin with the fillings and roll it into an egg roll, steam it in a pot over low heat, take it out, cool it and cut it, put it into a bowl, pour a little clear soup on it, steam it in a basket until hot and place it in the middle of the plate;

4. Boil the shredded carrots with oil and salt water until cooked, steam the moxa dumplings in a basket and surround them with the egg rolls;

5. Heat the pot, add clear soup, season with Chubang chicken powder, Chubang Fisher Girl oyster sauce, thicken with wet starch, pour a little Chubang 100% sesame oil on top of the egg dumplings and serve.

Features of the dishes: brightly colored, light and delicious, suitable for all ages

Tips for making: When making the egg skin, you need to fry it in a hot pan with oil over low heat so that it will not stick to the pan. When mixing the filling, add CHUBANG chicken powder and stir to get a rich flavor.