Egg Meatloaf Soup

Name: Egg Meatloaf Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces egg; 150g Lean meat; a little starch; a little salt; a little MSG

by Raindrops passing by autumn

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The breakfast of Nanchang people is rich and varied. The egg meat pie soup is mixed with rice noodles, which is a lore in Nanchang dialect. A savory life starts with this delicious breakfast...

Ingredients

Egg Meatloaf Soup

1. 2 eggs, 150 grams of lean meat, a little starch.

2. Mince the meat and mix with a little starch.

3. Place the lean meat mixed with starch on the bottom of a bowl and set aside.

4. In another pot, beat the eggs into the water, half-solidified, and turn off the heat.

5. Put water on the bottom of the steamer, put the eggs in the prepared lean meat bowl, fill with water, and steam over water. Put the lid on the pot and change the heat to low when the water boils.

6. After steaming for 20 minutes, add a little salt and MSG.

Tips:
After 20 minutes of steaming, the meatloaf turned white and just floated. You can also replace the eggs with cuttlefish or shiitake mushrooms according to your preference.