I don't know if you've ever eaten this dish of steamed egg with meat cake? My family is often eat, just, every time I eat this dish, I will be very depressed, steamed egg bowl wall is always sticky egg liquid, cleaning time is very troublesome, in addition, afraid of meat cake steamed through, the result of the egg is always steamed old, affecting the taste.

This time, I try to add one more step, improve a little bit, do come out of the meat cake steamed egg, egg tender meat flavor more delicious.

Below, I will record the recipe for your reference.

Ingredients: 4 eggs, minced pork 2 two, a little onion, a few slices of sausage, a little warm water.

Practice:

1. The actual number of eggs used this time is 4, depending on the situation of your family to determine the number of eggs. The minced meat is bought fresh pork, and you can grind it yourself with an electric meat grinder, so it's fresh. Beat the eggs as long as possible. Then put in the appropriate amount of minced meat and chopped green onion.

2. Use chopsticks to break up the minced pork and mix it with the egg mixture. Some people may say, this stirring is not a steamed egg with minced meat? The name is whatever you want to call it, this way, the minced meat is easy to steam through, and does not get old. The key step is coming: we have to add some warm water to the egg mixture, not too hot water, cold water is fine. Then add some salt to taste and continue to mix well. Slice the sausage, but don't put it in the egg mixture right away.

3. Put the stirred egg mixture on the steamer drawer.

4. Turn up the heat and steam the whole thing for 25-30 minutes. After 10 minutes of steaming, remove the lid and place the sausage on top of the egg bowl. This way the sausage will not sink to the bottom of the egg bowl, improving the value of the finished dish and making it easier to steam the sausage.

5. After steaming, you can turn off the heat and take it out to serve.

After putting some chopped green onion in the egg mixture, it has the effect of increasing the aroma and removing the fishy meat flavor of the egg. The addition of sausage also gives this steamed egg with meatloaf a waxy flavor.

My extra step is to mix some warm water into the egg mixture, so that the steamed egg will not be too old, and the bowl can also be washed much better.

If you add too much water, it will become an egg custard, so the proportion of water should be mastered, almost 4 eggs with 2 or 3 spoons of warm water.

You can try this approach, this dish is also very convenient, nothing technical, but the flavor is good, nutrition is also enough.