Steamed goose egg soup with minced meat

material

Minced goose egg

Salt, sugar, soy sauce, soy sauce

Bone soup, water starch, sesame oil, chives.

seafood soy sauce

working methods

1. Add all seasonings into minced meat in turn, add bone soup several times, stir in the same direction until the paste is thick, add a little water starch for sizing, pour in sesame oil and mix well (it plays a role in sealing paste and the minced meat is not easy to peel off), and finally add appropriate amount of chopped green onion and mix well for use.

2. Knock the goose eggs into the bowl and break them. Add appropriate amount of bone soup and mix well. Season with a little salt, pour into a steaming bowl, and skim the floating head.

3. After the water in the steamer is boiled, put it into a steaming bowl, cover it, and steam for about 12 minutes on medium heat.

4. Put the minced meat on the plate and flatten it slightly. Open the lid of the steaming bowl, gently put the minced pork on the egg custard, do not cover the lid of the steaming bowl, steam for another 6 minutes on medium heat, turn off the heat, stew for 5 minutes, and then take out the pot. Sprinkle a little sesame oil and seafood soy sauce on the egg custard and serve.

skill

1, don't choose too thin minced meat, it is more appropriate to be fat three and thin seven. After adding the seasoning, stir the minced pork a little. Be sure to beat the bone soup a few times in the same direction, add starch after gluing, and finally add sesame oil and chives, so that the minced meat looks very rich and the steamed product is tender and juicy.

2. Goose eggs are clear in summer. You can add a little more bone soup after breaking up, and the finished product will be tender and smooth. If you can't buy goose eggs, so can eggs or duck eggs.

3. After the goose eggs are put into the steaming bowl, they need to be steamed so that the egg custard can hold the minced meat. After the minced meat is put in, don't cover the steaming bowl, so the minced meat will mature quickly and the custard will not get old. It is important to stew for a while without opening the lid after turning off the fire. This step is "virtual steaming", which is the key to tenderizing custard and minced meat.

Griddle chicken offal

Introduction to recipes Dry pot eating has been popular in Sichuan in recent years. This dish takes Sichuan people's favorite chicken offal as the main ingredient of the griddle, and it is also a famous griddle specialty in the streets and lanes of Chengdu.

material

Chicken heart 150g, choose larger ones, dried chicken 150g, liver 150g, ginger 1, onion 1, Dezhuang griddle seasoning 1 package, and cucumber 65450g.

working methods

1. Wash the chicken heart and cut it in half; Air-dry the chicken to remove the inner membrane, wash it, cut it in half, and then cut it with a knife to taste it; Wash the chicken liver and cut it into pieces the size of a chicken heart.

2. Slice the ginger, cut the onion into onion rings, cut the celery into 3cm sections, cut the cucumber into strips, and peel and cut the lettuce head for later use.

3. Turn the pan to high temperature, pour in oil and heat to 50% oil temperature. Pour into a dry pan and stir-fry evenly, preferably 10 second, then pour in the chicken and stir-fry for about 2 minutes.

4. Add clean water to boil and turn the fire to medium heat. After about 5 minutes, add the chicken heart and continue to cook for about 5 minutes. Finally, add chicken liver, onion rings, cucumber strips, lettuce strips and celery pieces, stir-fry evenly in the pot, and cook for 7-8 minutes. When the soup in the pot is thick and bright, turn off the fire, sprinkle with coriander and serve directly.