Steamed meatballs with eggs

Ingredients:

Ingredients: 3 eggs, 200 grams of pork filling, a little each of shiitake mushrooms and carrots

Seasoning: 1/2 tsp of refined salt, 1 tbsp of oyster sauce, a little Shaoxing wine, appropriate amount of water starch, 1 tbsp of salad oil, 50g of clear soup

Method

1 . Wash the eggs, boil them, cut them into two, take out the yolks and set aside.

2. Add seasonings to the meat stuffing to make balls, stuff them into eggs, steam them in a steamer for 3 minutes and take them out.

3. Heat 1 tablespoon of oil in a pot, add minced mushrooms, minced carrots, refined salt, and clear soup, bring to a boil, thicken with water starch, and pour over the meatballs. Serve.

Tips:

1. Material substitution: replace the pork filling with diced sea cucumber, diced prawns, and diced chicken, and call it steamed egg terrine or steamed egg terrine.

2. Taste changes: Remove the oyster sauce from the seasoning and add sugar, raisins, and diced pineapple to make it called fruity egg steamed meatballs.

Steamed meatballs with eggs

Ingredients:

Eggs, pork stuffing, minced mushrooms, minced carrots, salt, cooking wine, water starch, clear soup, minced onion and ginger< /p>

Method

1. Boil the eggs, cut them into two, take out the yolks and set aside.

2. Add salt, cooking wine, green onion and ginger to the meat filling, stir well, make meatballs, stuff into eggs, steam in a steamer for 3 minutes and take out.

3. Pour a small amount of oil into the wok, heat it up, add minced mushrooms, minced carrots, salt, clear soup, bring to a boil, then thicken with water starch, pour on the meatballs and serve.

Tips:

The meat filling can be changed at will according to personal taste. You can use diced shrimp, diced chicken, etc. to make three delicacies. The gravy can also be replaced with fruity flavor, using sugar, raisins, diced pineapple, etc.

Steamed meatball custard

Ingredients:

Main ingredients: 2 eggs, 0.3 pounds of minced meat (pick the fatter one from the supermarket for a better taste)

Accessories: chopped green onion

Seasoning: light soy sauce, old wine, monosodium glutamate, sugar (southern cuisine likes sweetness, you can omit it based on personal taste)

Method:

1. Beat 2 eggs. Stir evenly

2. Add minced meat and stir evenly, 1 spoon of light soy sauce (note not dark soy sauce), a little old wine, a little MSG, a little sugar, chopped green onion

3. Stir evenly. Add water (V water = V egg, you don’t have to be very precise, just do it a few times like steamed eggs to get a good grasp)

4. Steam (8-10 minutes) and serve.

5. I usually use a microwave oven instead of a steamer, set it to high heat, take it out for 4 minutes, stir it with a spoon (because it is a microwave oven, it is not easy to cook thoroughly, so you must stir it), then put it in the microwave for 3 minutes Minutes, serve.

The power of eggs - Steamed Pork and Eggs

Materials:

Ingredients: 100 grams of minced meat, 10 grams of dried fungus, 1 egg, 1 cabbage leaf, 1 chive

Seasoning: 1g salt, 3g light soy sauce, 3g hoisin sauce, 5g minced ginger, 2g white pepper, 5g cooking wine, appropriate amount of water starch, A little oyster sauce and sesame oil

Method:

1. Prepare the ingredients, wash the dust on the surface of the dried fungus, soak it in warm water, remove the stem of the soaked fungus, and carefully Wash the fungus with running water, drain and set aside.

2. Add salt, white pepper, cooking wine, minced ginger, light soy sauce, and seafood sauce to the minced meat and mix well.

3. Then add an appropriate amount of water starch to the minced meat, and use chopsticks to stir in the same direction until the minced meat is stirred vigorously and you feel resistance when stirring. The meat treated in this way, The taste will be better.

4. Chop the fungus with a knife, and chop the chives into chopped green onions.

5. Mix the chopped fungus and minced meat, mix well, and set aside for ten minutes to absorb the flavor.

6. Take a deep-mouthed cup and place a cabbage leaf on the bottom.

7. Pour the minced fungus meat into a cup, flatten it, and pour in 100 ml of water until the minced meat is covered.

8. Crack the whole egg onto the minced meat.

9. Put the steamer into the steamer and steam over high heat for 15~20 minutes.

10. After taking it out of the pan, drizzle a little oyster sauce and sesame oil on the egg noodles while it is still hot, and sprinkle with chopped green onion.

Tips:

1. Minced meat is best: chop it yourself. It is best to buy front leg meat with a ratio of 70% fat and 30% lean.

2. You can replace the fungus with shiitake mushrooms to increase the rich aroma.

3. The water you pour in must cover the minced meat, so that the steamed meat will be more tender.

4. Crack the eggs into the bowl and do not move them around. When the egg white solidifies, the yolk will be fixed on the meat surface.