Steamed eggs with minced meat

Cooking Instructions

1. Beat the eggs with salt until frothy, add water and stir well. The ratio of eggs to water is 1:1.5, which can be measured in eggshells, for example, add 6 (half eggshells) of water to two eggs.

   

2. Sieve before pouring into a steaming bowl, which is one of the keys to tenderness of steamed eggs. If you really don't have a sieve, you have to skim off the foam, otherwise there will be honeycomb when you steam it out.

   

3. Cover with plastic wrap and poke a few holes so it can breathe. Let it sit for a while before steaming.

   

4. When steaming the eggs, stir-fry the minced meat in oil and add a little light soy sauce or other seasonings after stir-frying to change color. (I am afraid that the minced pork and beef here will smell squeal, so I also put cooking wine to ignore.) ）

   

5. Add the minced red pepper and sauté until fragrant. If you want a sticky soup, add a little cornstarch and half a bowl of water to stir well into water, pour the starch into the pot and boil to the extent you like, and you can omit it if you don't like thickening. Finish with a sprinkle of chopped soul shallots.

   

6. The steamer can be steamed for about 10 minutes to get a smooth and tender steamed egg (there are also other people's recipes that are steamed for 7-8 minutes, and you can try it after turning off the heat for 3-4 minutes). In short, the time must not be too long, and it is easy to get old.

   

7. Finally, put the minced meat and soup on top of the eggs. If you don't put minced meat, just pour a little light soy sauce or steamed fish soy sauce on top, a few drops of sesame oil, and it will be equally delicious.