Nanchang special preserved egg and meat cake soup(nan chang te se pi dan rou bing tang )

Nanchang special preserved egg and meat cake soup

Introduction:

"It's a very special soup with Nanchang characteristics. It can clear away heat and remove fire. It's very suitable for drinking in summer. It can also be drunk when it's dry and on fire in autumn."

Production steps:

Step 1: shell the preserved eggs and blanch them in hot water.

Step 2: add salt and chicken essence to pork stuffing, stir in one direction and spread to the bottom of porcelain pot.

Step 3: put it on the steamer and cool it. Boil water and steam over high heat for 5 minutes. The patty will take shape.

Step 4: put in the preserved eggs.

Step 5: pour cold water again, about eight minutes full.

Step 6: close the lid of the porcelain pot, and then cover the steamer. Steam for 2 hours over low heat. If you're in a hurry, steaming for 30 minutes over high heat is OK, but it's better than steaming slowly over low heat!

Materials required:

Pork stuffing: 50g

Preserved egg: 1

Salt: 1g

Chicken essence: 1g

Note: in the traditional practice of Nanchang, there is no raw meal in the meat cake. Many Nanchang people like to eat the meat cake with a little texture. Now people like to eat the tender meat cake more and more. They will add raw meal to the meat cake. Sweet potato starch is recommended for rice sprouts. If you want to add such a small piece, you can add 1 gram of sweet potato starch.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Nan Chang Te Se Pi Dan Rou Bing Tang