Main Ingredients

Goose Egg

Supplementary Ingredients

Pork Stuffing

1 Bowl

Seasoning

Salt

Amount

Soy Sauce

Measurement

Long Soy Sauce

Amount

Water Starch

Amount

Sugar

Amount

Broth

Amount

Sesame oil

Amount

Fine scallions

Amount

Steamed goose egg custard with minced meat

1. Add all the seasoning ingredients to the minced pork in order, add the bone broth in several batches and in the same direction. Stir until the glue on the strength, add a little water starch slurry, drizzle sesame oil and mix (to seal the slurry role, the minced meat is not easy to slurry), and finally add the appropriate amount of chopped scallions and mix well to be used

2. goose eggs knocked into a bowl to break up, add the appropriate amount of bone broth and mix well, put a little salt to taste, poured into the steamer, skimming the end of the floating

3. steamer pot of water boiled, put into the bowl of steaming, cover, medium-high heat steaming 12 minutes

4. Minced pork on a plate slightly flattened, open the lid of the steaming bowl, gently put the flattened minced pork on top of the egg custard, do not cover the lid of the steaming bowl, medium-high heat for another 6 minutes to steam off the fire, simmer for 5 minutes out of the pot, drizzle a little sesame oil and seafood soy sauce in the minced pork on the egg custard, ready to eat

Cooking tips

1, do not use too lean minced pork The fat three lean seven is more suitable, minced meat to add seasoning slightly mixed, must be divided into several times the same direction into the bone broth, gelatin on the strength and then add water starch, and finally add sesame oil and scallions, so that the stirring of the minced meat looks very moist, finished steamed tender and juicy.

2, goose eggs summer consumption is very clear fire, beat the bone broth can be added slightly more, the finished product will be very tender, smooth, if you can not buy goose eggs, with eggs or duck eggs is the same.

3, goose eggs into the steaming bowl needs to be steamed to the stereotypes, so that the egg custard in order to hold the minced meat, minced meat into the bowl, do not cover the lid of the steaming bowl, so that the operation of the minced meat matures very quickly, the egg custard will not get old, turn off the heat and not open the lid of the pot to simmer for a while, it is very important, the step for the "virtual steam" is the egg custard and the minced meat of the key to the tenderness of the egg custard.