Preserved egg and meat cake soup(pi dan rou bing tang )

Preserved egg and meat cake soup

Introduction:

"If this soup is the favorite of Nanchang people, I think Fujian people also have it! Because my two aunts are from Fujian, and they also like to drink this kind of soup very much! "

Production steps:

Step 1: get all the materials ready.

Step 2: marinate the mashed meat with egg white, cornmeal and salt for 10 minutes.

Step 3: put the marinated meat paste into the bottom of the stew cup and spread it flat.

Step 4: shell the preserved egg and put it on top of the mashed meat.

Step 5: add enough water and salt.

Step 6: put it into a steamer, bring to a boil over high heat and steam over low heat for 2 hours.

Materials required:

Preserved egg: 40g

Meat paste: 100g

Raw powder: 5g

Egg white: 10g

Ginger: 5g

Note: where birds chirp: 1, preserved eggs with cold, so we generally eat in summer. 2. Can't buy that kind of preserved egg without brand, because some bad businesses will put lead in preserved eggs when they produce. So I usually buy preserved eggs with brand name and reputation in supermarkets. Although the price is more expensive, but eat at ease! 3. Just put a little salt in the meat. The salt is just for the taste. 4. When adding water to the stew cup, be sure to add it slowly to avoid the meat being washed away by the water. It's better not to add water directly under the faucet. Fill the bowl or cup with water and pour it into the stew cup.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Pi Dan Rou Bing Tang