Egg soup with spinach and minced meat(bo cai rou mo dan geng )

Egg soup with spinach and minced meat

Introduction:

"Dish taste: fragrant, smooth, soft and tender"

Production steps:

Step 1: beat the eggs into a bowl

Step 2: mix well

Step 3: add some cold boiled water into the egg bowl

Step 4: add water to the pan, bring to a boil and steam in the egg bowl

Step 5: about 8 minutes, steam it for standby (depending on the amount of material and gas)

Step 6: wash spinach

Step 7: blanch spinach in boiling water, cool and set aside

Step 8: mince meat

Step 9: Chop green onion and spinach

Step 10: add oil to the pan, heat pepper powder and onion powder, saute in the pan, add minced meat, stir fry and add a little water

Step 11: add spinach and season with salt and oyster sauce

Step 12: pour water into the starch and bring to a boil

Step 13: pour the prepared juice on the steamed egg soup

Materials required:

Spinach: moderate

Egg: right amount

Meat: moderate

Starch: right amount

Cooking wine: moderate

Oyster sauce: right amount

Salt: right amount

Pepper powder: right amount

Precautions: 1. Add warm water or cold boiled water after the egg is broken, and the steamed egg soup will be delicate. 2. If you can't master the time of steamed egg soup, you should watch it frequently, and the taste is not good after a long time.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bo Cai Rou Mo Dan Geng