Minced pork and egg(rou mo fu rong dan )

Minced pork and egg

Introduction:

"As for why I want to publish recipes, I want to explain that I am just a student in an ordinary Chef School. I publish recipes out of the practice of dishes and the review of courses. There must be a lot of inadequacies in the production. I hope you can forgive me and discuss them together. If there is anything you want to ask me in the production, I will say everything. This Hibiscus egg is my first work, because I forgot to buy a good match when I bought vegetables. I should use green pepper, red pepper, onion and black fungus. But I hope you like it. Thank you

Production steps:

Step 1: egg, minced meat, ginger, garlic and shallot

Step 2: steam Furong eggs first, put the eggs into a bowl, add salt, monosodium glutamate, pepper, cooking wine, etc. one by one, beat the egg liquid with bamboo chopsticks, then add fresh soup (warm water), stir it, pour salad oil (to prevent steaming), steam it in the cage and take it out, one egg three Liang water.

Step 3: same as above

Step 4: same as above, steam for about 20 minutes.

Step 5: stand by and steam for about 20 minutes.

Step 6: add a little oil into the frying pan, add the chopped pork fat and lean meat, stir fry until the seeds are scattered, add ginger and rice, garlic and rice, cook cooking wine, eat salty flavor (salt, monosodium glutamate and chicken essence), add a little water, thicken with soybean flour to collect the juice, push and prepare the onion, and pour it on the egg.

Step 7: same as above

Step 8: complete

Materials required:

Eggs: right amount

Minced meat: moderate

Shallot: moderate

Salt: right amount

MSG: right amount

Chicken essence: appropriate amount

Pepper: right amount

Cooking wine: moderate

Water soybean powder: right amount

Salad oil: right amount

Ginger rice: right amount

Garlic rice: right amount

Note: the first time to upload recipes, I hope you like it.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Mo Fu Rong Dan