Soup Hydrangea
1.
First use an electric pressure cooker to cook the corn and pork bone soup
2.
Prepare the materials
3.
Add 5g Knorr chicken powder seasoning after the eggs are beaten
4.
Stir well
5.
Heat oil in the pan and pour in the egg liquid and fry it into egg skins
6.
Minced pork
7.
Add potato powder and 15g Knorr chicken powder seasoning to the mashed pork
8.
Stir evenly to firmness and marinate for 20 minutes
9.
Shred carrots, shred egg skins
10.
Then mix the pork puree, carrot shreds and egg skin shreds evenly
11.
Then knead the mixed pork into meat dumplings
12.
Cut the tofu and preserved egg into small pieces, and tear the broccoli into small pieces
13.
Put the straw mushrooms in a pot of boiling water, add salt and blanch them
14.
Then cut the blanched straw mushrooms in half
15.
Pour the boiled corn bone broth into the pot
16.
Then add straw mushrooms and tofu and boil
17.
Add broccoli and cook
18.
Put in preserved eggs and boil
19.
Put the hydrangea dumplings and cook
20.
Just turn it over and cook, add a little salt to taste when starting the pan
21.
carry out
22.
Close look
23.
Look again
24.
Not bad right