Steamed egg soup(zheng dan geng )

Steamed egg soup method:

Raw materials for making steamed egg soup:

Three eggs, 20 grams lard, 2 grams monosodium glutamate, 5 grams scallion, 5 grams scallops, ham, bacon.

Processing steps of steamed egg soup:

1. Beat the eggs and mix well. Add dried diced scallop, ham, bacon, monosodium glutamate and lard, mix well with water and steam them in the cage. About 10 minutes.

2. Sprinkle with scallion.

Characteristics of steamed egg soup:

The North home dishes are milky yellow in color, soft and tender in bone, fragrant and refreshing, suitable for all ages.

Steamed egg soup

Steamed egg soup is a common name in northern China. It is suitable for young and old people.

Characteristics of dishes

3 eggs, 20g cooking oil

Shrimp, scallops, diced ham, diced bacon 15 grams each

practice

Beat the egg into a large bowl and mix it with salt and MSG. Add 300 grams of warm water in the bowl, stir it at the side, and then put the cooking oil in the bowl. Steam it in the pan for about 10 minutes.

nutritive value

Egg soup is a very common home dish, but there are also some considerations for steaming a smooth egg soup

Add cold boiled water to the egg liquid, because there is air in the cold water. When the water is boiled, the air will be discharged, and the egg soup will be honeycomb like. When the warm boiled water is added to the egg liquid, this can be avoided.

The time of steaming eggs should be just right. Generally, the lid can be removed 7-8 minutes after the water boils. If the egg liquid in the bowl has all set, it can be removed from the fire. Too long steaming time will affect the shape and taste of egg soup.

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Chinese PinYin : Zheng Dan Geng