How to make meatloaf soup delicious, how to make egg meatloaf soup

Ingredients: 50 grams of minced meat, 1 egg.

Ingredients: 2 drops of cooking wine, a little pepper powder or pepper, a small amount of ginger powder, an appropriate amount of salt, about 10 grams of dry starch.

How to make it: 1 It is best to choose a porcelain jar with a lid, the size can be, the small porcelain jar can buy a few more at a time, so that when steaming, you can steam out several jars in one pot, one per person is beautiful and convenient, if you don't have it, you can also use an ordinary pot, but when steaming, you should cover the plate, so as not to steam into the pot too much, affecting the taste of the soup.

2. Chop the pork into minced meat, add cooking wine, pepper powder or pepper, ginger powder, a little salt and mix well, then add dry starch and stir in the same direction;

3. Put the stirred meat filling into a porcelain jar and press it into a patty shape at the bottom, if there is no porcelain jar, you can make several meat patties of the same size according to the number of diners per 50 grams of minced meat, and then separate them and put them into the ** is the same;

4. Cover the porcelain jar with a lid, boil the steamer on high heat, and steam for 5 minutes, the same way if you use ** to cover another plate or plastic wrap on the pot;

5. Take out the steamed meatloaf with a spoon and put it in a bowl;

6. Gently scrape off the foam steamed on the surface of the meatloaf with a spoon, and then pour warm water to rinse the meatloaf, so that the meatloaf soup is refreshing and not greasy, and the soup is clear and not turbid;

7. Put the washed meatloaf back into the brushed porcelain jar and fill it with water (be sure to put it full, otherwise the soup will feel less after steaming), if you use a basin, then put all the meatloaf into the bottom of the basin, it is best to spread it, and then add water to the basin according to the amount of water in each meatloaf (cold water and warm water can be used, not hot water);

8. Crack the eggs directly into the porcelain jar or basin (as many eggs as the meatloaf);

9. Cover the lid, if you use a basin, you can cover it with a **, steam it on high heat for 10 minutes, steam it over low heat (always keep it steaming) for at least 30 minutes, steam for about an hour and taste the best, then turn off the heat and open the lid and put a little salt to taste;

10. The steamed egg patty soup may not be bright when the lid is just opened, use a spoon to remove the meatloaf from the bottom of the can;

11After 1 minute of rest, the soup will become clear;

12. If it is made of a small porcelain jar, it can be served directly, and if it is made of a basin, it can be divided into each bowl, a meatloaf, an egg, and then filled with soup;

To make meatloaf soup, you need to prepare pork, salt, cooking wine, water, minced ginger, shiitake mushrooms, and bean flour, and the steps are as follows:

1. Soak the mushrooms, shave the ginger skin, and wash the pork. Then chop the front into small pieces, mince the pork and put it in a bowl.

2. Add 50 grams of soybean flour, add an appropriate amount of wood oil, an appropriate amount of salt, add a little water, and stir clockwise.

3. Add some more water and continue to stir.

4. Steam the rice bowl in the steamer for 5 minutes, wait for the surface of the patty to solidify, knock an egg and place it in the recess of the patty. Boil the water in the pot, steam it through the water, form the agglomeration, add an appropriate amount of boiling water, and continue to steam for five minutes.

5. The meatloaf under the shiitake mushroom, a very complete piece of meatloaf, and the mushroom meatloaf soup is completed.

Ingredients: Appropriate amount of pork belly, appropriate amount of light soy sauce, appropriate amount of salt, 1 egg, appropriate amount of cornstarch.

Steps: 1. Chop the pork belly, add salt, light soy sauce and cornstarch, and stir clockwise with chopsticks.

2. Add water 3 times halfway, not too much each time, stir and absorb and add the next time.

3. Stir until viscous, press the meat to the bottom of the bowl and compact, and press thinly.

4. Add cold boiled water and beat in an egg.

5. Put the meatloaf soup in an electric pressure cooker and simmer over water.

6. Finished products.

Nanchang specialty] the practice of meatloaf soup.

Ingredients: lean meat, water.

Condiments: salt, monosodium glutamate (in fact, a well-made soup doesn't need this thing), cornstarch. Method:

1.Lean meat is minced, it is recommended to chop it with a traditional knife, stir in an appropriate amount of salt and cornstarch. The amount of cornstarch controls the smoothness of the meatloaf, and the specific amount of cornstarch depends on personal experience.

3.Add an appropriate amount of cold water. If you want to eat longan patty or cuttlefish patty, you can add dried longan or cuttlefish at this time, and it is personally recommended not to put more than one ingredient. Putting longan and cuttlefish at the same time will feel very strange......

4.Steam. If you want to eat egg patty soup, after the water is boiled, beat in the eggs. If the container used is a crockpot, the eggs can be beaten before and after adding water.

5.Remove from pan and season to taste.

6.Enjoy the deliciousness.

The broth contains the meat of the roast, tear into the cake, and serve. It's equivalent to mutton steamed buns.

Preparation of egg patty soup:Ingredients: 2 eggs, 150 grams of lean meat.

Excipients: a little starch, a little salt, a little monosodium glutamate.

Steps: 1. 2 eggs, 150 grams of lean meat, a little starch.

2. Chop the meat and mix with a little starch.

3. Place the lean meat mixed with starch at the bottom of the bowl flat for later use.

4. Beat the eggs into the water from another pot, semi-solidify, and turn off the heat.

5. Put water at the bottom of the steamer, fill the bowl with lean meat that has been prepared at the beginning, fill it with water, and steam it through the water. Cover the pot with a lid and reduce the heat to low when the water boils.

6. After steaming for 20 minutes, add a little salt and monosodium glutamate.

7. Done. <>

The recipe for meatloaf soup to be tender and delicious is as follows:Tools Ingredients: 2 pieces of meat, 1 dried shiitake mushroom, 1 small slice of raw liquid jujube cherry ginger, natural freshness, sesame oil, rice cooker.

1. First of all, we wash our hands, then wash the meat, wash the cutting board, and soak the dried shiitake mushrooms in water.

2. The next step is to chop the meat into minced meat, and then put a little salt to knead the rock socks well.

3. Then put it in a bowl and press it into the shape of a meatloaf with your hands: first clench your fist and press it with your fingers as shown below.

4. Add natural fresh first, mix well, and then add sesame oil to mix well.

5. Then add the soaked shiitake mushrooms and a piece of ginger (for deodorization).

6. Put it in the rice cooker and steam it with the rice, and come down before the rice is almost cooked, otherwise the meat will be old and noisy. Remove the flavored ginger and let it cool, and the baby can drink it when he comes back.

Hello, dear, the meatloaf soup is tender and deliciousMethod: Ingredients: lean meat, eggs, starch, salt, chicken essence.

Steps: Step 1, chop the lean meat into the end of the second step, add an egg and starch to grasp well, beat a few times on the strength of the third step, pat it into a large round cake with your hands, slightly thinner Step 4, use a bowl to hold half a bowl of water Step 5, the meatloaf is gently put into a bowl with water, put it in an electric pressure cooker, and steam it for 20 minutes Step 6, add salt and chicken essence to season Step 7, okay, eating tips: The bowl must be filled with water first and then put the patty in the patty, the order must be right, you can't put the patty first and then add water, or the patty will be scattered.