Sydney Patty soup(xue li rou bing tang )

Sydney Patty soup

Introduction:

Production steps:

Step 1: chop the tenderloin and fat together, add a little salt and sweet potato starch and mix well.

Step 2: add egg white and mix well, rub a little corn oil on the wall of the container, and stick the minced meat on the wall of the container to form a cake.

Step 3: put it in a steamer (with boiling water), steam over high heat for 5 minutes until the meat cake changes color.

Step 4: remove the foam on the surface with a spoon, so that the steamed soup is clear and not greasy.

Step 5: add some water and steam for 8 minutes. Because Lizi and her father are both good soup drinkers, I add more soup.

Step 6: at this time, you can peel, core and slice the pear.

Step 7: put it into the broth and steam for about 5 minutes.

Materials required:

Lean pork: the best is 250 grams of tenderloin

Fat: 50g

Sydney: one

Egg white: one

Sweet potato starch: 1 teaspoon

Salt: right amount

Note: Sydney has the effect of generating fluid, moistening dryness, clearing heat and resolving phlegm, especially suitable for autumn consumption. According to the compendium of Materia Medica, pear is beneficial, and its nature is fluent. It can cure wind heat, moisten lung, cool heart, eliminate phlegm, reduce fire and detoxify. Modern medical research has proved that pear has the functions of moistening lung and clearing dryness, relieving cough and resolving phlegm, nourishing blood and promoting muscle.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xue Li Rou Bing Tang