Yaozhu egg soup

Yaozhu egg soup

Introduction:

Production steps:

Step 1: Boil the peas in boiling water first, and take them out.

Step 2: wash the yaozhu, pour in 3 grams of yellow rice wine and soak for a while.

Step 3: add a little water to the Yao column.

Step 4: steam for 10 minutes.

Step 5: prepare the seasoning when steaming the yaozhu. Pour 3 grams of steamed fish sauce into the bowl.

Step 6: then pour a little olive into the hand spoon to fry the scallion.

Step 7: pour the fried scallions into the soy sauce bowl while hot.

Step 8: take the steamed yaozhu out of the pot and crush it with a spoon.

Step 9: roll the Yao column into velvet, and take out one fifth for standby.

Step 10: pour most of the yaozhu together with the soup into a big bowl, and then beat two eggs in the bowl.

Step 11: add 100ml of water into the bowl and stir well.

Step 12: then pour the beaten egg into the stewing cup, cover the stewing cup and steam for 10 minutes.

Step 13: after steaming for 10 minutes, open the lid, sprinkle cooked green peas and shredded scallops on the egg soup, then cover and steam for 2 minutes.

Step 14: pour onion oil and black bean sauce on the egg soup.

Materials required:

Eggs: two 100g

Yaozhu: 18G each

Green peas: 15g

Scallion: 10g

Salt: 1g

Soy sauce: 3 G

Yellow rice wine: 3 G

Olive oil: 3 G

Water: 100ml

Note: 1, the steamed Yao Zhu twist the more broken the better, make it the best silk. 2. Add the right amount of water, more water will be too thin, less water is too hard, add double the water is more appropriate, steamed like bean curd like the best, easy for the weak digestion and absorption. 3. Don't pour out the water of steamed yaozhu. Add it into the egg liquid, and the steamed egg soup will taste good.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: onion