Preserved egg meat pie soup
This is a soup with Nanchang characteristics. It cools away heat and removes heat. It is very suitable for drinking in summer. You can drink it even when you are dry and angry in autumn!
Recipe Recommendations
- pork stuffing 50 grams
- preserved eggs one
- salt 1 grams
- chicken essence 1 grams
Steps for Preserved egg meat pie soup
1
Remove the shell of the preserved eggs and blanch them in hot water.
2
Add salt and chicken essence to the pork filling, stir vigorously in one direction, and spread it to the bottom of the porcelain jar.
3
Place it on a steamer and cool the pan. After boiling the water, steam over high heat for 5 minutes to form the patty.
4
Add preserved eggs.
5
Pour in cold water again, and it will be about 80% full.
6
Cover the porcelain jar, then cover the steamer, and steam for 2 hours on low heat. If you are in a hurry, you can steam for 30 minutes on high heat, but it's better than steaming slowly on low heat!Preserved egg meat pie soup Make Tips
In Nanchang's traditional practice, meat patties do not add raw flour. Many Nanchang people like to eat meat patties with a little texture. Nowadays, people are more and more fond of eating tender ones, so they will add raw flour to the meat patties. Rice sprouts recommend using sweet potato starch. If you want to make such a small piece, just add 1 gram of sweet potato starch.