Steamed egg with minced meat(hai chang rou mo zheng dan )

Steamed egg with minced meat

Introduction:

"In spring and summer, all kinds of small seafood are on the market, and the coastal relatives can enjoy the delicious seafood in large quantities. Among all the seafood, my favorite is the sausages that can freshly remove eyebrows. This mollusk can't express its freshness in any language. This dish is often made for us by my mother. There are eggs, meat, sea sausage, a spoon of mouth, soft and smooth eggs, crispy sea sausage, and the smell of meat stuffing. Often, this big bowl is wrapped by me. What kind of rice can I eat without matching? It's definitely the enemy of losing weight! "

Production steps:

Step 1: prepare the eggs.

Step 2: remove the entrails and wash the sausage.

Step 3: finely chop with a knife.

Step 4: add a little salt to the egg and beat it with warm water.

Step 5: add chopped sausage.

Step 6: cover it with plastic film, prick a few holes, put it into the pot and steam it over high heat.

Step 7: put the meat stuffing into the pot, add a little cooking wine and fry it with light soy sauce.

Step 8: when most of the egg liquid solidifies, put the meat stuffing in, cover it with plastic film and steam again.

Step 9: until the egg is completely solidified, sprinkle with leeks and turn off the heat.

Step 10: cover the pot and simmer.

Step 11: sprinkle a little delicious and sesame oil to taste.

Materials required:

Eggs: right amount

Sausage: moderate

Meat stuffing: right amount

Leeks: moderate

Delicious: moderate

Sesame oil: right amount

Salt: right amount

Note: because the sea sausage itself has a certain salt flavor, so the salt in the egg should be put less, insufficient can add very fresh or light soy sauce seasoning.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hai Chang Rou Mo Zheng Dan