Bean Sprout Meat Cake Soup Ingredients: 300 grams of lean pork, 150 grams of soybean sprouts, 50 grams of cabbage, 100 grams of water chestnuts, 1 egg, 30 grams of water starch, 1 gram of pepper, 4 grams of salt, 15 grams of soy sauce, 15 grams of cooking wine, 10 grams of sesame oil, 10 grams of ginger, green onion, 750 grams of soup, 1 gram of monosodium glutamate (MSG). Production: 1, the pork (fat three lean seven) chopped into fine particles, into the basin. Add Jindan, salt 2 grams, 5 grams of cooking wine, soy sauce 5 grams, pepper, ginger, green onion, water chestnuts (peeled and cut into small particles), sesame oil 5 grams, 25 grams of cold soup, monosodium glutamate, water starch, and so on, mix and evenly flavored. 2, pot mixed with fresh soup, add soybean sprouts (select the root), winter vegetables, salt 2 grams, 10 grams of soy sauce, 10 grams of cooking wine, boiling about 3 minutes from the pot, served in a large soup bowl. Then make 4 round cakes 5 cm in diameter and 1.5 cm thick, gently place them on top of the bean sprouts, pour boiling water into the pot and steam for 15 minutes to cook through the heart, then take them out and put a set of plates at the bottom of the bowl and serve them. Operation key: meat cake into the bowl on the bean sprouts, should be steamed in a timely manner, otherwise to couch down, affecting the form. Meat cake soup practice Main ingredients: lean meat, water Ingredients: eggs, cinnamon, cuttlefish, etc., according to individual preferences, can also be nothing. Supplementary ingredients: salt, monosodium glutamate (in fact, a good soup more than this thing is not needed), cornstarch. Practice: 1. lean meat minced (I would prefer to traditionally chopped with a knife, I always feel that the meat grinder out of the disgusting, and their own chopping can be my personal preference to grasp the degree of fineness), mixed with the appropriate amount of salt and cornstarch. The amount of cornstarch controls the degree of smoothness of the meatloaf, exactly how much meat to put how much cornstarch depends on personal experience. I used to prefer a smooth texture, so when I made it at home, I put more cornstarch, but now it doesn't matter, as long as the meat doesn't taste old. Because of personal preference and various other objective and subjective reasons, this amount, their own feel it... My mom once did not know by which fools instructed to use egg whites instead of cornstarch, the result is naturally a failure. Stewing is not the same as stir-frying, although when stir-frying, the meat dipped in egg white will be a bit smoother. However, the state of the meat and the way to make it are different, so you can't just copy and paste it. 2. Take out the container. If it's a tawa, pinch the mixed minced meat into a ball that will fit into the jar. If it's a container with a large opening, such as a large bowl or something, press the mince into the bottom of the bowl and then unfold it to a thickness you can handle. If it's a casserole that's as thick as the top and bottom, it depends on preference whether it's a ball of meat or a meatloaf. 3. Add a good amount of cold water. If you want to eat cinnamon meatloaf or cuttlefish meatloaf, you can add dried cinnamon or cuttlefish at this time; I personally recommend not putting more than one ingredient. Putting cinnamon and cuttlefish at the same time will feel strange ...... 4. Steam under water. If you want to eat egg meatloaf soup, after the water boils, crack in the egg. If the container used is a wok, the eggs can be cracked in before or after the water is added. 5. Remove from the pot and season to taste. 6. Eat. Note: 1. Ingredients can also use a little lily, Szechuan shellfish, and so on, in order to achieve some special effects. Ginseng, do not want to do it, do you call it strange flavor meat cake soup? 2. Meat may not be all lean meat, put the right amount of fat meat into it, meat is easy to tenderize some. 3. 3. I've seen soup stores add soup after the meat is steamed, firstly, this may be quick, and secondly, the flavor of the soup is controlled from the beginning. We do not recommend this, the first trouble, the second soup and meat can not have enough communication, the flavor will not be in place.