Egg soup(ji dan geng )

Egg soup

Introduction:

"Smooth egg soup, the taste of childhood."

Production steps:

Step 1: materials ready

Step 2: break up the eggs, add salt and mix well

Step 3: add 150g warm water and mix well

Step 4: pour into another bowl, remove the gluten and froth

Step 5: pour the egg liquid into the container

Step 6: cover with plastic film and poke several small holes with toothpick

Step 7: boil water in a pot, steam over medium high heat for 15-20 minutes, and simmer for 3-4 minutes

Step 8: after steaming, tear off the preservative film, add soy sauce and sesame oil, and sprinkle with scallion

Materials required:

Eggs: 2

Water: 150g

Shallot: a little

Soy sauce: a little

Sesame oil: appropriate amount

Note: 1. The ratio of water is about 1:1.5 (about 100g for 2 eggs, 150g for water); 2. The best water is about 40 degrees, with a little warm water, too hot or too cold water will affect the taste of egg soup. 3. You can also choose not to release pumping and sesame oil.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Ji Dan Geng