Chicken soup and egg soup

Chicken soup and egg soup

Introduction:

"It's very simple, but I have failed many times. Today I should be considered as a success! Anyway, it's good to eat. You'd better keep working hard and come on. "

Production steps:

Step 1: 3 eggs, 200g, 250g chicken soup. (the ratio of eggs to chicken soup is 1:1, more than that, so the egg soup will be very lubricated) (the final ratio is 1 egg liquid, 1 and 2 in cold water.)

Step 2: beat the eggs with salt.

Step 3: mix the egg liquid and chicken soup evenly, and filter with gauze. It will taste more tender.

Step 4: wrap the whole bowl with plastic wrap, make a few holes above the plastic wrap, bring the water to a boil, and steam in a steamer for about 15 minutes.

Step 5: steamed egg soup, add a little onion embellishment. You can also add other vegetables or cooked meat.

Step 6: I don't make it tender enough. I need more chicken soup. But it's delicious.

Materials required:

Eggs: 3

Chicken soup: 230g

Salt: a little

Note: 1 the ratio of egg liquid and cold boiled egg is 1:2 of 1:1, because more cold boiled egg soup will be more smooth and tender. 2. The steamed egg soup should be opened after 10 minutes. 3 steamed egg soup can be put on top of other cooked food or vegetables. 4. Make a few holes on the top of the preservative film, which will not make the water vapor drop on the top of the egg soup, and also make the egg soup better exhaust. 5 filtration makes the egg soup tender and beautiful. Keep the egg soup cold.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original