Steamed rice with beef and egg in red wine(hong jiu niu rou dan bao fan )

Steamed rice with beef and egg in red wine

Introduction:

"After making the first egg bun, my husband and son always love to talk about this dish. My son always likes to score anything. The score for this dish is, he said: if 100 points is full, I will give this meal 10000 points. Ten thousand, what a high score. City level three good students can't get 10000 points. I think it has to be a model worker. It's not that there are Michelin restaurants with several stars. It's a two-star General of the national model worker. This time, the beef is very delicious. It's just that it should be smaller next time. I have a little new experience about the egg skin. I can add more milk, so that the egg skin will be more tender and softer, and it will be better to shape in the future. I made it a little harder this time. After wrapping the rice, I lay down like a pancake. What's more, when making this egg skin, how I wish there was a pan without edge for pancakes. It was just a big plane. Once the egg skin was cooked, it would be so refreshing to shovel it up. Like now, if you want to shovel out the egg skin, you can't let it break. It's maddening! I tried to turn the pan upside down to pull out the skin of the egg, but I didn't succeed! All in all, I have to work harder on this egg skin. "

Production steps:

Materials required:

Beef: one jin

Eggs: two

Milk: moderate

Soy sauce: 2 teaspoons

Red wine: 120ml

Sugar: 1 teaspoon

Fragrant leaves: two

Cloves: 2

Thyme: two tablets

White pepper: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Jiu Niu Rou Dan Bao Fan