Shuangqian Egg Roll

Shuangqian Egg Roll

　　Shuangqian Egg Roll is a specialty snack from Nanping City. This dish is particularly popular in the mountainous regions of northern Fujian, has a long history, and is highly nutritious. It once won an award in a local cooking competition.

　　Ingredients: half a pound of small intestines, five raw eggs, a little MSG, salt, soy sauce, cooking wine, vinegar, shredded scallions, and chili powder.

　　Method: Clean the small intestines. Beat the eggs in a bowl, stir them with chopsticks, add five tablespoons of water, and mix in a small amount of MSG, soy sauce, and cooking wine. Then pour the mixture into the small intestines using a funnel. One end of the small intestine must be tied tightly with string before filling, and once full, the other end should also be tied. Boil in warm water until cooked. Once cooled, cut into 2 cm sections, make a second cut in the middle of each section to form two lobes, creating a “double coin” shape. Place the cut “Shuangqian Egg Rolls” into a pot with clear broth and simmer briefly. Then add MSG, vinegar, shredded scallions, and chili powder, stirring well with a spoon to serve.