Meatloaf eggs
By VicentaLakin
Spicy appetizers, softness and glitter colours have appetite at once, which means both appetizing and cooking。
Recipe Recommendations
- eggs
- meat filling appropriate amount
- Soak dried mushrooms appropriate amount
- Soaking fungus appropriate amount
- color pepper appropriate amount
- Pi County Red Oil Bean Sauce 1 scoop
- Shallots, ginger and minced garlic appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- chicken powder appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Meatloaf eggs
1
The raw materials are ready
2
Sweet pepper cuttin, mushrooms, muscular cuttin, ginger and garlic cuttin
3
Eggs 3-4 are filled only in bowls, with a proper amount of clean water。
4
Filter into the container。
5
The container is covered and evaporated
6
After the fire broke, the fire was slow to steam for about 8-10 minutes
7
Let's get some gas in the pot
8
And then join the mushrooms, and the wooden ears fall for a minute
9
With a spoonful of soy sauce or only red oil, a small bowl of water, a small amount of salt, chicken powder, and a small amount of white sugar, which will be boiled into soup, will be added to the pepper fire for one minute. The bean petals are salty and salty, as appropriate。
10
You can put the red oil on the steamed egg。Meatloaf eggs Make Tips
Generally, for steamed eggs, add an amount of water equal to the amount of eggs or two-thirds the amount of eggs. More water will result in a softer texture, while less water will make it firmer, depending on your preference. Additionally, there will be a lot of foam on the surface of the beaten eggs. If this foam is not dealt with, the surface of the steamed eggs will have a honeycomb-like texture. You can use a sieve to strain it or use kitchen paper to absorb the foam. While steaming the eggs, you can open the lid to check on them. If they look slightly underdone, you can turn off the heat and let the residual steam finish cooking them.