Delicious steamed egg soup(mei wei zheng dan geng )

Delicious steamed egg soup

Introduction:

"When I was a child, my father was busy with work, my mother was busy with farm work, and the family's conditions were difficult, so I often lived on noodles. When I was young, I was weak and sick. When I was sick, my mother always steamed an extra egg for me to eat. The delicate flavor of the egg was always able to forget the pain. The fragrance of the egg soup in the bowl was full of love from my mother. Now when I grow up, I always make an egg soup for myself after work, cut some green onion flowers, add a few drops of sesame oil, and I don't have to steam in the pot, just use the microwave oven. Just five minutes, that's what mom tastes like. "

Production steps:

Step 1: prepare simple ingredients.

Step 2: knock the eggs into the bowl, add the scallion flowers and a little salt.

Step 3: fully break up.

Step 4: add warm water so that it can be heated quickly and evenly in the microwave oven.

Step 5: turn the medium high fire for 2 minutes, then turn it for 2.5 minutes.

Step 6: look, a bowl of light, delicious and nutritious egg soup comes out.

Materials required:

Eggs: right amount

Scallion: right amount

Salt: right amount

Sesame oil: right amount

Precautions: 1. Heating in the microwave oven is the key. You must cover the bowl with plastic film or cover to prevent the egg from splashing out due to high temperature. 2. It can't be heated at one time. First, heat the egg with medium high heat for two minutes, then let the egg stew in the microwave oven, and use the waste heat to solidify the egg liquid. This time is about four or five minutes, and then heat it for two and a half minutes. At this time, the egg soup is just good, soft and tender. If the heating time is too long, it will cause the egg soup to honeycomb and taste delicious It's not good.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mei Wei Zheng Dan Geng