Minced meat and egg soup(rou mi dan geng )

Minced meat and egg soup

Introduction:

"It's a dish suitable for small pot friends. Add minced meat into the egg soup to make it more fragrant and mellow. Mixed rice, simple to eat, are delicious! Do you have a picky baby? He just likes steamed eggs and pork? This is definitely your choice. Don't hesitate! "

Production steps:

Step 1: buy the pork stuffing, add a little oil, white pepper, soy sauce, salt and sugar, stir well and marinate for a while.

Step 2: add water to eggs and stir well. If there is enough water, the steamed egg soup will be more tender and smooth. If there is less water, the egg soup will be tight. I like it!

Step 3: take a bowl with a lid and spread the minced meat at the bottom of the bowl.

Step 4: Boil the water in the steamer, just add the minced meat, steam for 10 minutes, and pour in the egg liquid.

Step 5: cover and steam for 8 minutes. (you need to master the time. The size of the bowl is related to the number of eggs.)

Step 6: turn off the fire and open the lid for a while! If there is honeycomb inside, it is steamed. Good egg soup is as smooth and refreshing as bean curd!
Sprinkle chopped chives on top, drizzle with a little soy sauce and sesame oil.

Materials required:

Minced meat: About 50g

Eggs: right amount

Qingshui: 3

Fuel consumption: about 1 spoonful

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

White pepper: right amount

Soy sauce: moderate

Chives: right amount

Note: 1, the proportion of eggs and water according to their own preferences, my preference is tender, taste and tofu brain similar, this is basically an egg, add almost half of the water, is a little less than the amount of an egg. 2. It's better to cover the lid, so that the steam can't penetrate into the bowl, and the surface of the steamed egg soup is smooth and beautiful. 3. It's better to marinate the minced meat in advance, but don't put too much salt.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Mi Dan Geng