Ginger right amount

2 eggs

Juglans regia

Appropriate amount of minced lean meat

6-5 walnuts

Lycium barbarum 10 or so

Appropriate amount of brown sugar

Rice wine 2 small bowl

Long summer-How to stew eggs with ginger sauce?

Prepare the materials

First, juice the ginger with a fruit processor, and then filter the ginger juice after it comes out. (Note: Don't throw away the remaining ginger residue. Please see another tutorial-Ginger residue tofu meatballs.)

Pour the cooking wine into the pot and bring it to a boil. Pour in brown sugar, ginger juice and minced lean meat, boil for a while, burn out about 2 small bowls, and let it cool. This step is mainly to cook the meat thoroughly, so as to prevent the meat from being caught in the stew. Then taste it. If it is not spicy enough or sweet enough, you can add ginger juice or brown sugar. What comes out of this step is called semi-finished product [pleasure]

Chop walnuts into powder, break up two eggs, pour them into the semi-finished products cooked before and let them cool, stir them evenly, then scoop them into two small bowls, and sprinkle sesame seeds and medlar on them.

After the steamer is boiled, put it in, about 10- 15 minutes, and insert it in the middle of the chopsticks bowl. The soup is clear, which means that it has been steamed (don't steam it for too long, because the meat cooked before will definitely be cooked, so the basic 10 minute is almost the same).

You're done. Let's eat. It's nutritious, delicious and tonic. Come and try it quickly [happy] [happy] [happy]

Tips

Ginger juice is generally sold. In some places, if you don't sell it, squeeze it yourself. You can squeeze a little more and freeze it in the refrigerator for next use. Sesame can be fried first. It will smell better. For walnuts, just use raw walnuts. The semi-finished products in the third step must be cooled, otherwise the eggs will not come out when they are cooked.