Steamed egg custard with pork minic is a beloved comfort dish, prized for its silky texture and savory flavor. Here’s a concise guide to making it effortlessly.
Ingredients: 2 eggs, 200g pork minic (marinated with soy sauce, sesame oil, and a pinch of white pepper), 300ml warm water or broth, salt, chopped green onions, and a few drops of sesame oil for garnish.
Steps:
1. Prepare the eggs: Whisk eggs thoroughly in a bowl, then mix in warm water and a pinch of salt (ratio: 1 egg:1.5 water for a smooth custard). Strain through a sieve to remove bubbles.
2. Cook the pork: Sauté marinated minic in a pan over medium heat until browned, breaking it into small bits. Let it cool slightly.
3. Combine: Pour the egg mixture into a heatproof dish. Top evenly with the cooked pork minic. Cover with a lid or foil.
4. Steam: Place the dish in a steamer over medium heat. Steam for 12-15 minutes (adjust time based on steamer strength) until the custard sets but jiggles slightly.
5. Finish: Garnish with green onions and a drizzle of sesame oil. Serve hot with rice.
Tips: For extra richness, use chicken broth instead of water. Avoid oversteaming to prevent a rubbery texture. This dish is versatile—add mushrooms or corn for variation. Enjoy this hearty, protein-packed meal in under 30 minutes!
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