Composition details
Minced meat, mustard tuber, eggs, lactone tofu, starch, salt, oyster sauce, sweet noodle sauce, sesame oil, lard.
1. Wash and drain minced pork and marinate it with starch in advance.
2. Prepare eggs and lactone tofu (the most tender).
3. take the steamed egg container and break the eggs. If you take pictures, you'd better choose earth eggs. The color of the finished product is more Huang Liang.
4. Take another bowl and mix it with cold water and boiling water to warm water with a temperature slightly higher than that of fingers. Add some salt and melt it for later use.
5. Put the lactone tofu into the egg mixture, then pour in a proper amount of warm water just prepared and gently stir it clockwise.
6, add lard, or you can not add it, it tastes more delicious.
7. Steam in cold water for about 10 minute, depending on the thickness of the steamed egg bowl and the amount of egg liquid. Restricted by the solidification of egg liquid into jelly. It is recommended to steam eggs in thinner and shallower containers, and the water should not come over. You can only judge by yourself how much water you use. Practice makes perfect.
8, pot hot oil.
9. Pour in minced meat and cook for 8 or 9 minutes on medium heat.
10, pour in appropriate amount of sweet noodle sauce and oil consumption, and stir well.
1 1. Cut the mustard in advance.
12, add diced mustard tuber, stir-fry evenly, and turn off the heat.
13. After the eggs are steamed, pour the minced meat evenly. Sprinkle with chopped green onion and be sure to add sesame oil.
14, finished product
15, finished product