Steamed egg is a wonderful lunch for those who like to eat eggs. This time I choose light lunch meat for steamed egg soup. As soon as I open the tin, I can smell the special flavor of meat. The slick egg soup is more nutritious with vegetables and lunch meat. The steamed egg soup after adding lunch meat is really delicious.
Ingredients: 2 eggs, lunch meat, 50g sweet corn, 30g carrot, 30g seasoning, 1 tbsp peanut oil, 1g salt, 5g vinegar, 15g sesame oil, 3G water, 150ml scallion, 2
How to make lunch meat and egg soup
2. Add about 1 gram of salt to the cold white cabbage and stir until the salt melts
3. Mix the light salt water and egg liquid, and mix well with chopsticks
4. Sift the egg liquid and remove the fascia from the egg liquid
5. Pour the filtered egg into the baking bowl, skim the bubbles on the edge with a small spoon, and put some diced luncheon meat in it
6. After the steamer boils, cover the baking bowl, steam for 15-20 minutes, turn off the heat and simmer for 3-5 minutes, then come out of the pot
7. Peel sweet corn, dice chives, carrots and luncheon meat
8. Put a small amount of peanut oil in the pan, add carrots, corn kernels and luncheon meat, and stir fry until the vegetables are cooked
9. Put fried luncheon meat, carrots and corn kernels into a small bowl, sprinkle with chopped chives, and mix in 15 grams of raw soy sauce, 5 grams of vinegar and 3 grams of sesame oil
10. Pour the sauce in step 9 on the steamed egg soup to eat the steamed egg and the fine beef. In fact, children can eat it, which is good for the healthy growth of the baby!