Bacon egg soup(ru kou hua nen you ai you wen nuan ma ma de wei dao pei gen ji dan geng )

Bacon egg soup

Introduction:

"Egg soup is the most nutritious meal we have ever eaten since we were born. My mother cooked it for us countless times with love. The smooth and tender taste, salty and fresh taste has always been a delicious aftertaste for me. Egg soup seems very simple, but in fact it is very learned. It's softer for mom, so we didn't think about it when we were young. There's love in the egg soup, there's the smell of mom. Let's savor the familiar taste

Production steps:

Step 1: prepare eggs, milk powder and warm water.

Step 2: beat the eggs in a bowl. Add 90g warm water, stir evenly, and stir clockwise.

Step 3: mix 20g milk powder and 120g warm water. Stir to make it mixed evenly.

Step 4: prepare milk powder water and egg liquid.

Step 5: after mixing, stir the egg liquid out of the foam and let it stand for 10 minutes.

Step 6: remove the foam after standing.

Step 7: pour into a bowl. Wrap it in plastic wrap.

Step 8: bring the steamer to a high heat, bring it to a medium heat and put the bowl in. Medium fire for 25 minutes. First, it is not easy to damage the surface of the egg soup.

Step 9: prepare bacon, mushrooms and scallions.

Step 10: cut bacon and mushroom. Chop the green onion.

Step 11: if fried, add oil, chicken essence, pepper water and soy sauce. Pepper water. Stir fry until fragrant. Stir fry well.

Step 12: steam the egg soup well. Don't uncover the film immediately. Let it cool for 15 minutes. It's unfolding.

Step 13: put the fried bacon on the egg soup and pour a spoonful of soy sauce. That's it.

Step 14: finished product drawing.

Step 15: dig up the egg soup and make it smooth.

Materials required:

Eggs: 4

Milk powder: 20g

Warm water: 120g

Bacon: three slices

Mushroom: Three

Scallion: moderate

Salt: a spoonful

Oyster sauce: 1 teaspoon

Chicken essence: a spoonful

Soy sauce: two spoonfuls

Pepper water: a bowl

Note: 1, the egg is smooth and tender, use warm water, can't use raw water, also can't have cold water, put the boiled water to cool use. 2. If you want the egg soup to be tender, the amount of water and eggs should be moderate. The ratio of water to egg is 2:1, so the egg soup tastes the most smooth and tender. Milk powder is added to make the egg soup taste tender. 3. Steam over high heat and boil over medium heat so as not to damage the egg soup.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ru Kou Hua Nen You Ai You Wen Nuan Ma Ma De Wei Dao Pei Gen Ji Dan Geng