Mapo steamed egg custard

Cooking Instructions

1. Add water to a steamer and bring to a boil over high heat.
   
   At this point, whisk 2 eggs evenly.

   

2. Add 150g of warm water at around 60°C and stir well. (Generally speaking, water is 1.5 times the amount of egg mixture)

   

3. Sift the eggs a few times and place them in a steamer with boiling water.

   

4. Cover a plate (you can also cover with plastic wrap and prick a few holes), steam on high heat for 10 minutes, and simmer for 3 minutes.

   

5. Steamed egg custard while making mapo minced meat.
   
   It is so convenient to use McCormick mapo tofu seasoning.

   

6. Take 20 grams of mapo tofu seasoning powder, add about 80-100 ml of water to dissolve and set aside.

   

7. Put oil in a pot and stir-fry minced green onion and ginger until fragrant.

   

8. Add minced meat and stir-fry until browned.

   

9. Add two spoonfuls of cooking wine,

   

10. Add the mapo tofu sauce.

    

11. Stir-fry evenly, leaving some juice.

    

12. Once the egg custard is out of the pan, pour over the minced mapo meat and all the juices.

    

13. Sprinkle with chopped green onions and dried chili peppers and you're done!

    

14. Take a sip, it's so fragrant!

    

15. Prepare more rice, be careful not to eat enough