Douchi egg soup(dou chi dan geng )

Douchi egg soup

Introduction:

Production steps:

Step 1: break two eggs and filter

Step 2: add appropriate amount of cold boiled water

Step 3: wrap the bowl with plastic wrap and steam for 10 minutes in a steamer with boiling water

Step 4: in the process of steaming eggs, take appropriate amount of Douchi and chop it up

Step 5: Chop onion and garlic, too. My garlic and onion are a little big, and the lobster sauce, shallot and garlic are chopped for standby

Step 6: put some oil into the hot pot

Step 7: add chopped Douchi and garlic to stir fry until fragrant

Step 8: put a spoonful of oil, then thicken and stir well

Step 9: after the steamed egg soup is out of the pot, I forgot to take a picture. I just pour the fried Douchi and garlic juice on the steamed egg soup, add some sesame oil and onion powder, and then the Douchi egg soup is ready.

Step 10: finished Douchi egg soup

Materials required:

Eggs: 2

Douchi: right amount

Garlic: right amount

Chives: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Clear oil: proper amount

Salt and soy sauce, so you don't need to pay attention to salt and soy sauce. The first time I made Douchi egg soup, it didn't sell well. Next time I will continue to work hard, but it tastes good~~~

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dou Chi Dan Geng