Chinese Food
Steamed egg soup with minced meat and tofu
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Today's steamed egg soup with minced meat and tofu was read in the book before going to bed. I fell in love with you at first sight. I just hate to see you too late. Think about this upgraded version of steamed egg soup. It's not the most suitable golden breakfast for the festival. Add Kwai tofu with strong toughness and bean flavor. Stir fry for a few minutes and then add a spicy minced meat. There are onions and meat, eggs and beans. Even for lunch or dinner, they are suitable. It's near the Spring Festival. This rare weekend time is mostly used to purchase new year's goods, clean up, or rush to buy tickets. In short, except for children, adults will be busy turning around. It's such a busy time. Eating well is the top priority (it's better to use firewood eggs). Busy little greedy cats. This weekend, it will take just a quarter of an hour to make a cup of this delicious, nutritious and time-saving most attractive egg new way to eat. And it's better to upgrade
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials in advanc
Step2:Knock the eggs open and pour them into a bowl. Break them up with chopsticks
Step3:Add cold boiled water and salt into the beaten egg mixture. Stir in one direction with chopsticks and sif
Step4:Cut the tough tofu into small pieces. Stack them in container
Step5:Slowly pour the filtered egg liquid into the container with tough tof
Step6:Cover with plastic wrap. Put in steamer. Steam for 10 minutes after boiling. Turn off the heat
Step7:Heat the oil in a hot pot. After the oil is hot, put it into the meat stuffing (put a little water in the meat stuffing in advance and mix well). Put the meat stuffing into the pot. Stir quickly until the meat is discolored
Step8:Then add some water, soy sauce and sauce. Mix with wooden spatula
Step9:Turn off the fire when the soup is bubbling and slightly thick. Pour minced meat and soup on the steamed tofu and egg soup before eating
Cooking tips:1. The proportion of eggs and cold boiled water is 1-1.5. The steps of using cold boiled water and filtering are to make the internal tissue of the custard tender and smooth without honeycomb; 2. Use tough tofu as much as possible. The taste will be better. Because tough tofu is fragrant and full-bodied. It is chewy and tender; 3. Add a little cold water or rice vinegar to the minced meat. Stir well and stir until it is stir fried. This can prevent the meat stuffing from sticking together There are skills in making delicious dishes.
