Chinese Food

Cooking Steps

1. 

   Step1:Process - main materials read

2. 

   Step2:1. Put a thick soup treasure into 120g boiling wate

3. 

   Step3:, stir and melt, let dr

4. 

   Step4:2. Beat eggs and tofu into a paste in the cooking machin

5. 

   Step5:Ten seconds to past

6. 

   Step6:3. Add the liquid of Tang Bao to step 2 after putting it in the air, and mix it evenly again in the cooking machine, because Tang Bao has the taste of pork bone soup, which is light and salty, so there is no need to put salt

7. 

   Step7:4. Pour the batter into the dish, tap the table top, drain the air, and filter out the small bubble

8. 

   Step8:5. Put it into the pot, steam over low heat, leave a seam on the lid for 1315 minutes, and take it out for standby after steamin

9. 

   Step9:6. Shanghai green leaves only the head of vegetables and prunes them into flower bud

10. 

    Step10:7. Put Shanghai green into the pot, and add half of the thick soup baozhuo to Duansheng, so that Shanghai Green also has the meat taste of high soup, and take it for standby

11. 

    Step11:8. Put a handful of spinach in the water, stir and blanch for 5 seconds, remove the oxalic acid and drain the water

12. 

    Step12:9. Add 150g cold water to spinach, and put it into the blender to make it past

13. 

    Step13:10. Then pour it into the milk pot, add half a box of thick soup treasure, and boil over medium and low heat

14. 

    Step14:11. Add corn starch to thicken and cook until it bubbles

15. 

    Step15:12. Pour the previous step into the steamed egg tofu in step 5, tap the table top to make the spinach paste smoot

16. 

    Step16:13. The rice should be prepared in advance. Take a cup or small bowl. The bottom of the cup or bowl is suitable for making a circle the size of a lotus seed. Press the rice on the bottom of the cup

17. 

    Step17:14. Carefully take it out and decorate it with leek seedlings. 15. Finally, combine the finished product, put the leek seedlings of Shanghai green and Zhuo to the length of the broken fingers on the semi-finished product in step 12, and then put the lotus seed made of rice on it, and it's finished

18. 

    Step18:Ordinary food is a kind of dish with artistic conception through mental cooking

19. 

    Step19:In fact, it's a light but nutritious spinach egg with a strong pork bone taste. It's suitable for bibimbap, which is popular among adults and children

20. 

    Step20:The spinach is no longer green when you add the thick soup treasure. The eggs are also mixed together with the thick soup treasure. There is no need to put salt. The taste is the steamed eggs in the high soup. The taste is sublimated