Preserved egg meat pie soup
By AlBailey
If this soup is what Nanchang people like to drink, I think Fujian people also like it! Because my two aunts are both from Fujian, and they also love drinking this kind of soup very much!
Recipe Recommendations
- preserved eggs 40g
- meat paste 100g
- cornflour 5g
- egg white 10g
- ginger 5g
- salty and fresh
- stewed
- several hours
- simple
Steps for Preserved egg meat pie soup
1
Prepare all materials.
2
Put egg white, proper amount of cornstarch and salt into the meat paste and marinate for 10 minutes.
3
Put the marinated meat paste into the bottom of the stew cup and spread out evenly.
4
Peel the preserved egg and place it on top of the meat paste.
5
Add enough water and the right amount of salt.
6
Put in a steamer, bring to a boil over high heat, steam over low heat for 2 hours.Preserved egg meat pie soup Make Tips
Preserved eggs are cold, so we usually eat them in summer. 2. You can't buy preserved eggs without brands, because some bad merchants will put lead in preserved eggs during production. So I usually buy preserved eggs with brand names and reputation in large supermarkets. Although the price is expensive, but eat rest assured! 3. You only need to put a little bit of salt in the meat. Add salt just to adjust the flavor. 4. When adding water to the stew cup, be sure to add it slowly to prevent the meat from being washed away by the water. It is best not to add water directly under the faucet. Fill the water in a bowl or cup and pour it into the stew cup.