Minced pork and egg(rou mo fu rong dan )

Minced pork and egg

Introduction:

"Spicy appetizer, soft, tender and smooth, delicate color, a look at the appetite, can be described as both appetizing and eating."

Production steps:

Step 1: raw materials are ready,

Step 2: dice sweet pepper, mushroom, agaric, onion, ginger and garlic,

Step 3: put 3-4 eggs into a bowl, add proper amount of water and beat well.

Step 4: filter into the container.

Step 5: cover the container and steam it,

Step 6: bring to a boil over high heat and steam slowly over medium heat for about 8-10 minutes,

Step 7: add oil to the pan, heat the oil, stir fry the onion, ginger and garlic until fragrant, pour in the minced meat and stir fry,

Step 8: add mushrooms in turn, stir fry fungus for 1 minute,

Step 9: add 1 spoonful of Pixian bean paste or only use red oil, add half a bowl of water, add a little salt, chicken powder, a little sugar, taste the taste, cook until the soup is strong, add pepper and stir fry for 1 minute. Pixian Douban is very salty. Add salt as appropriate.

Step 10: pour the fried minced pork with red oil into the steamed egg soup.

Materials required:

Eggs: 3-4

Minced meat: right amount

Bubble hair dried mushroom: appropriate amount

Auricularia auricula: appropriate amount

Color pepper: right amount

Pixian red oil bean paste: 1 teaspoon

Onion, ginger and garlic: right amount

Salt: right amount

Sugar: right amount

Chicken powder: right amount

Note: 1, generally steamed egg soup with the same amount of water and eggs or 2 / 3 of the amount of eggs, more water egg soup will be tender, less water will be relatively old, according to their own taste. 2, in addition, the egg egg will have a lot of bubbles. If you don't handle these bubbles, the eggs will be honeycomb after they are steamed. Filter or filter out foam with kitchen paper. 3. When steaming eggs, you can open it in the middle to see the situation. If it looks a little less, you can turn off the fire and steam it thoroughly with the remaining temperature.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Rou Mo Fu Rong Dan