The earliest origin of steaming can be traced back to more than 10,000 years ago during the Yan Huang period, when our ancestors discovered the principle of cooking food in water and found that steam could cook the food. As far as cooking is concerned, if there is no steaming, we will never be able to taste the freshness, aroma, tenderness and smoothness that come from steaming. Steamed food is not only more nutritious and healthy, but also less smoke and fire in the summer. So, today we recommend a steamed dish. Eggs and meat are a perfect match, nutritious and healthy, suitable for both young and old.

Ingredients: 100g pork tenderloin, 3 eggs, two Japanese tofu, a little green onion

Seasoning: soy sauce, cooking wine, oyster sauce, salt, sesame oil, cornstarch

Specific methods:

1) 100g pork tenderloin chopped into minced meat, add a spoonful of cooking wine, a spoonful of soy sauce, half a spoonful of salt, a spoonful of sesame oil, a spoonful of starch and mix well to marinate and set aside.

②Slice Japanese tofu into rounds and arrange on a plate. (It is recommended to use a deep dish that can hold the soup)

3 three eggs beaten, add 1.5 times the warm water and mix well, skimmed off the froth and poured into the dish, covered with plastic wrap and water on the pot to steam for 8 minutes.

④Put a little oil in the pan and popped onion, under the marinated minced pork stir fry in low heat, and then put a spoonful of soy sauce and a spoonful of oyster sauce seasoning, stir frying and put out standby.

⑤After the eggs are steamed, pour a spoonful of MJF, put the fried minced pork on top of the steamed eggs, and finally put some shredded green onions on top.

The eggs are steamed without any seasoning, so be sure to eat them with the minced meat. If you are eating with your family, be sure to start fast! Tender steamed eggs and savory minced meat are a perfect match and very refreshing, so if you're slow, you might not have any left!

Tips:

①Japanese tofu has a short shelf life and needs to be kept refrigerated, so when you buy it, pay attention to whether it's bad or not, and look for the light yellow color that's fresh, and the darker color that's likely to be spoiled.

②The steamed egg tastes tender, steamed out not honeycomb, add 1.5 times the warm water is the key. Steam 8-10 minutes best, more egg can be appropriate to extend the time.

3 steam when covered with plastic wrap, remember to use a toothpick to tie a few small holes exhaust.

④ minced meat can be replaced with shrimp, the egg mixture solidified and shaped and then put into the shrimp steamed for a few minutes, fresh on the fresh.