Stewed egg with minced meat(rou mo dun dan )

Stewed egg with minced meat

Introduction:

Production steps:

Step 1: prepare a proper amount of minced meat and eggs

Step 2: add appropriate amount of salt, chicken essence, five spice powder, pepper, ginger powder, sugar and starch to the minced meat and mix well

Step 3: first put all kinds of solid seasonings into the pan, then add liquid seasonings, cooking wine, a little soy sauce and pepper water. Pepper water needs to be added several times,

Step 4: stir the minced meat until it's moist and set aside for 30 minutes to make it taste better

Step 5: prepare the eggs into a bowl, add appropriate amount of salt, egg 1: water 1 ratio, add water and set aside

Step 6: put the minced meat into the pot and bring to a boil. Steam for 5 minutes without covering

Step 7: pour the egg into the minced meat, continue to boil over high heat, steam over low heat until the egg is set

Step 8: serve minced meat and stewed eggs

Materials required:

Minced meat: moderate

Eggs: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Chicken essence: appropriate amount

Sugar: right amount

Ginger powder: right amount

Five spice powder: appropriate amount

Starch: right amount

Note: 1. Minced meat needs to be salted in advance, adding a small amount of pepper water for many times can remove the fishy smell of minced meat, and make the minced meat taste more tender. 2. The ratio of egg liquid and water is 1:13, and the maturity of minced meat and egg liquid is different, so in order to avoid the aging of minced meat after the egg liquid is cooked or the egg liquid is not yet ripe after the minced meat is cooked, please steam the minced meat for 5 minutes, and add the egg liquid when the minced meat is 8 times cooked, and the minced meat can be steamed It makes the minced meat salty, tender and smooth, and the egg liquid tastes like pudding.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Mo Dun Dan