Steamed egg soup with minced meat(ren ni zheng dou bu hui lao de ji dan geng rou mo zheng dan )

Steamed egg soup with minced meat

Introduction:

"My son didn't like to eat eggs since he was a child. He was a master who didn't like to eat meat. So far, the family hasn't bought an oven to make bread, cakes and other snacks, and no one has eaten them. But we still have to find a way to let him absorb the nutrition of eggs, don't we? So he spread the fragrant minced meat on the top of the steamed egg and made a camp. He told him that if he wanted to eat minced meat, he had to eat it together with the steamed egg. Ha ha, it's not easy to be a mother! However, only this dish made of eggs has been highly praised by his son, who is a sophomore in senior high school. Every time he finishes his meal, he says with satisfaction: "the eggs are so tender, the meat is so fragrant and delicious!"

Production steps:

Step 1: simple raw materials: eggs, meat, chives.

Step 2: cut the lean meat into small pieces, mix with salt, cooking wine, starch, soy sauce and chicken essence, cut the green onion into flowers and set aside.

Step 3: disperse the eggs with 1.5 times of warm water, and stir for a longer time to make them more uniform.

Step 4: filter the egg mixture with a sieve.

Step 5: seal the plastic film. (this is the most critical step)

Step 6: boil water and steam over high heat for 15 minutes.

Step 7: heat the oil in the pan, add the minced meat and stir until fragrant.

Step 8: steam the eggs and tear off the preservative film. This time, I deliberately steamed it for 10 minutes, and it took 25 minutes, but it was still very tender, and it still melted in the mouth.

Step 9: Sprinkle the scallion on it.

Materials required:

Eggs: 3

Lean meat: moderate

Chives: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Old style: moderate

Chicken essence: appropriate amount

Note: to make the steamed egg tender and smooth, melt in the mouth, in fact, it is very simple, three main points: 1, must use warm water to adjust the egg, the ratio of egg liquid and warm water is 1:1.5. 2. The surface of steamed egg can be smoothed by screen filtration. If you don't have a sieve, you can use chopsticks or spoon. 3. The most critical point is that it must be sealed with plastic film, and there is no need to tie small holes. The effect of using the cap is worse.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ren Ni Zheng Dou Bu Hui Lao De Ji Dan Geng Rou Mo Zheng Dan