Steamed meat pie with egg

1

Wash the lean meat, cut it into large pieces, and put it in a cooking machine and stir it into a meat paste; wash the carrots and dice it; chop the garlic into minced pieces, add a little oil and stir-fry it to give the garlic aroma, and cool it slightly.

2

Pour the mashed meat, diced carrots, and minced garlic into a basin, add two eggs, add salt, chicken essence and a small bowl of water and stir evenly; the amount of water is about the volume of two eggs.

3

Lower it slightly in the middle of the meat paste.

4

Beat in an egg without stirring it up, steam for about 25 minutes, and poke with chopsticks for no raw liquid. Boil for a while, remove from the pan, pour a little sesame oil, and sprinkle with a few green onion leaves to garnish. (After being reminded, the top eggs should be beaten in the last few minutes to avoid getting old)

1. I've steamed this a few times, and the meat patties didn't release water, but one bite was full of juice. It has to do with the ratio of water added; figure it out yourself, and practice a few times to get it right. 2. I use a food processor for convenience. If you prefer a chewier texture, mince it by hand, although that requires more effort. 3. Add whatever vegetables you like, such as corn kernels, yam, etc. However, I don't recommend using leafy greens, as the leaves turn yellow after steaming for too long and look unappetizing. 4. Add garlic oil to remove the gamey smell of the meat. If you don't like it, you can omit it or add seasonings of your preference.