How to make meatloaf soup, 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.