Meatball steamed eggs
By VicentaLakin
Recipe Recommendations
- pork stuffing 100g
- onion 20 grams
- Jiang 5 grams
- eggs of 6
- red pepper 5g
- oil appropriate amount
- One product of fresh soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- water starch appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Meatball steamed eggs
1
Prepare raw materials for pork dumplings, eggs, onions, ginger。
2
Onions, ginger chops into small particles。
3
The pork dumplings are mixed with a proper amount of pure water, so it tastes like food, and then it is put onions, ginger, ointment, a piece of sauce, salt, smelt。
4
Pork pies are ready for 20 minutes。
5
And a thin oil shall be put into the bowl。
6
And a thin layer of oil shall be painted on the plate, and a piece of soy sauce shall be poured into it, and a bowl filled with pork shall be placed upside down。
7
Eggs are in the drive。
8
The boiler boiled water into meatball eggs, and the fire steamed for 10 minutes。
9
Steamed pork balls and eggs look good. Open the pot and smell the house。
10
A small amount of water is poured into a line of sauce and stork oil, evenly mixed, and the water starch is covered in pork balls and eggs, and the result will be onions and rice spicy。
11
With rice and congee, pigtails and cucumbers, it's a perfect breakfast。
12
It's a good taste for the face。
13
It's good to eat, and it's good to share it with our little friends。
14
The entrance to the eggs is fresh and fragrance of the lips。
15
The meatball steaming eggs is definitely a gift for the caterers。Meatball steamed eggs Make Tips
THE NUTRITIONAL COMPOSITION OF EGGS WAS ANALYSED AS CONTAINING 12.8 GRAMS OF PROTEIN PER 100 GRAMS OF EGGS, MAINLY PROTEIN AND EGG PROTEIN, CONTAINING EIGHT ESSENTIAL AMINO ACIDS FOR THE HUMAN BODY AND VERY SIMILAR TO THE HUMAN PROTEIN COMPOSITION, WITH HUMAN ABSORPTION RATES AS HIGH AS 98 PER CENT. EACH HUNDRED GRAMS OF EGGS CONTAIN 11-15 GRAMS OF FAT, WHICH IS CONCENTRATED IN YOLK AND IS EASILY ABSORBED BY HUMAN DIGESTION, AND CONTAINS A RICH BODY OF EGG PHOSPHORUS, STEROIDS, YOLOGEN AND CALCIUM, PHOSPHORUS, IRON, VITAMIN A, VITAMIN D AND B VITAMINS. THESE COMPONENTS ARE OF GREAT BENEFIT TO THE FUNCTIONING OF THE NERVOUS SYSTEM, AND THEREFORE EGGS ARE ALSO BETTER BRAIN FOOD。