minced pork and egg custard
By VicentaLakin
Recipe Recommendations
Steps for minced pork and egg custard
1
Prepare the materials. (Choose pork tenderloin for meat. Most lean meats have only a little fat, which will be more fragrant.)
2
After washing the chives, cut the chives.
3
Chop minced pork with a knife. (I felt that the meat powder ground by the machine was powder and had no taste, so I chose to chop the meat myself.)
4
Add 5g of soy sauce and 2g of cornflour to the chopped minced meat, and stir well.
5
After the eggs are beaten, filter them with a sieve to remove foam and impurities, so that the egg custard will be very delicate. (You can omit it if it is too troublesome)
6
Add 170g of warm water (about half a bowl of water), stir well, and add 1.5 g of salt.
7
Wrap in plastic wrap (or buckle on a plate), steam over water for about 10-15 minutes to solidify the egg liquid, and press with a spoon to prevent the egg liquid from overflowing.
8
After adding a little oil to the pan, turn on low heat, add the chopped green onion, and slowly stir-fry until fragrant.
9
Then add the minced meat and stir-fry it to change color.
10
After the fat meat is fried, add 7g of soy sauce, stir fry until flavor, sprinkle with chopped green onion, and pour the minced meat and soup on the steamed egg custard.
11
In the seventh step, wrap it with plastic wrap or button the plate so that the water vapor does not drip into the bowl and the egg paste forms a honeycomb shape.
12
The amount of seasoning can be increased or decreased according to your own taste.