Flower mushroom without yellow egg

Changsha’s traditional dishes are famous in the 1930s. Knock the lower end of the raw egg into a small hole, remove the egg white egg yolk to remove the egg yolk, leave the egg white, and then add the egg yolk equal amount of chicken broth, lard, salt, monosodium glutamate, etc. to the egg white, and then inject into the empty eggshell, and then put Steamed on the steamer, peeled out is still a complete egg, but no egg yolk. Then add the seasonings such as mushrooms. The taste is fresh and delicate. The key to making mushrooms without yellow eggs is to master the heat, not only steaming, but also letting the egg whites flow out and destroy the shape. The egg noodles are smooth and the texture is unusually fresh. Customers who eat such eggs without egg yolk are often amazed.