Steamed egg with minced meat(rou mo zheng dan )

Steamed egg with minced meat

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: break up the eggs, pour in cooking wine, and remove the fishy smell with a little lemon juice.

Step 3: add cold boiled water to the egg. The ratio of boiled water to egg liquid was 1:1. Season with salt.

Step 4: mix the scallion and ginger powder in the meat foam, remove the smell of cooking wine, and then spread it in a bowl.

Step 5: pour the egg on the foam.

Step 6: cover with a cover or plastic film and steam over high heat.

Step 7: steam and drizzle with a little raw smoke.

Step 8: drizzle with sesame oil and sprinkle with scallion.

Materials required:

Minced meat: 200g

Eggs: two

Shallot: moderate

Ginger: moderate

Cooking wine: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Lemon juice: right amount

Salt: right amount

Precautions: 1. Add cold boiled water to break up the eggs. The content of air in cold boiled water is less, so it is not easy for steamed eggs to form holes. You can't use tap water because the chlorine in tap water will make the egg soup honeycomb. 2. The best ratio of egg to water is 1:1. 3. Steam under boiling water. Eggs are tender only when they are steamed. 4. Cover the egg steaming container to prevent the water vapor from dripping into the egg and make the egg surface not smooth. 5. Apply a layer of oil on the wall of the bowl before steaming the eggs, which is easy to clean. 6. No lemon juice. 7. Meat foam can also be mixed with egg liquid, according to personal preference.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Mo Zheng Dan