Meat and eggs
By VicentaLakin
Make an egg paste, make the kids more fond of it, and add pork powder to make the egg paste more nutritious。
Recipe Recommendations
- eggs appropriate amount
- minced pork appropriate amount
- carrots appropriate amount
- shallots appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- pepper powder appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Meat and eggs
1
Two eggs in the big bowl。
2
One and a half times cooler water for eggs, a little salt and repeated and evenning with an egg-beater, at which point there will be a lot of bubbles。
3
A spoon tossed the bubble or sift, then covered it with a film, cold water into the pot, 10 minutes of evaporation (see the size and depth of the container) after the fire had opened, and 3 minutes after the fire had been shut down。
4
The boiler heats up into vegetable oil, and the bottom into pork powder to color, adding pepper powder。
5
In addition to raw smoke, platinum oil and wine, there's a slight parity of white sugar。
6
Placing pork on the bottom of an egg spoon, cutting out the trunk with cucumber skin, and putting onions on a tree is a big tree; also cutting out the shape of ducks with carrots and making eyes from black sesame. One bowl of nutritious, nice egg cake is finished。Meat and eggs Make Tips
The ratio of eggs to water is generally 1:1.5, which is my habit of steaming eggs. 2. There is less salt in the egg fluid and salt is salty because the finished product is added to the cooked pork. 3. The bubble after the egg fluid has been dispersed must be sifted or removed, otherwise it may affect the quality of the finished product. Four, the steam time looks at the size and depth of the container, and I usually steam for 7-8 minutes with a lighter plate, which is 10-12 minutes. 5. There are differences in the size of the evaporation time from home-grown stoves and the size of the containers, which can only be summarized several times。