Steamed egg soup with meat cake(rou bing zheng dan geng )

Steamed egg soup with meat cake

Introduction:

"The most common thing I eat in winter is steamed eggs (some with meat foam, some with tomato, and some with steamed eggs). The most distinctive breakfast in Nanchang is egg patty soup. Steamed eggs made me recall a lot of things. Seeing Lao Yang's steamed eggs also made me want to make this dish again. I secretly said that I can make this dish better than Lao Yang Good (Lao Yang, don't pat me) don't believe my steamed eggs are so smooth and delicious, hee hee

Production steps:

Step 1: onion

Step 2: meatloaf

Step 3: prepare the meat foam, add a little oil and salt, soy sauce, sweet potato starch, paste pepper powder with Scallion foam, and spread them on the bottom of the plate.

Step 4: beat two eggs, add some water, a little oil and salt (just like steamed egg soup).

Step 5: pour the egg liquid with good flavor on the meat cake, put it into the steamer with boiling water and steam for 7 minutes.

Step 6: adjust the cooking position of induction cooker for 7 minutes.

Materials required:

Scallion: right amount

Meatloaf: moderate

Eggs: right amount

Sweet potato starch: right amount

Oil salt: right amount

Soy sauce: moderate

Sesame oil: right amount

Paste pepper powder: right amount

Note: sprinkle some scallions, drop a few drops of sesame oil and June fresh after the pot.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Rou Bing Zheng Dan Geng