Beef Egg Drop Soup

Beef Egg Drop Soup

1. Wash an appropriate amount of rice, soak in cold water for half an hour to let the rice swell,

2. Put enough water in the pot, bring to a boil on high heat, add the soaked rice grains, and boil on high heat while stirring.

3. Cover the pot again, turn to a simmer, and place chopsticks between the lid and the edge of the pot to prevent water from overflowing.

4. Stir every few minutes during the cooking period to prevent the bottom from getting muddy. Stirring can also make the porridge thicker.

5. Prepare egg liquid, beef cubes, and beef I marinated last night (you can prepare some peas, carrots, etc., my kids don’t like it)

6. Boil for about 1 hour and 15 minutes, add beef cubes and continue to cook for about 10 minutes. (The time is adjusted according to the taste of the porridge. I prefer the porridge to be thicker and rotten)

7. Pour the egg mixture one minute before turning off the heat and stir it with a spoon to turn off the heat

8. Season with salt and sprinkle with chopped green onion.