At around 4:30 in the afternoon, Huang Tao finished his work and asked Xu Hao and the others to go eat first.
He nestled himself in the kitchen, fiddling with his ginger egg.
He took twelve eggs and cracked them into a bowl, adding the right amount of salt, cooking oil, and cooking wine, then stirred it into egg liquid.
He took some minced ginger, put it into the egg liquid, and stirred until evenly bubbled.
The ratio of eggs to minced ginger can be flexibly adjusted.
If you prefer more minced ginger, use fewer eggs, simply as an adhesive to bind the loose ginger together.
If you prefer a softer texture, you can increase the proportion of eggs.
He preferred the latter, so he added more eggs.
Though the method for making ginger egg is very simple, just eggs and minced ginger, salt and cooking wine, oil, and whether to add scallions is entirely up to personal preference.
Making it this simple also means it takes exceptional skill to make it outstanding.
