Bird's Nest Sun Egg

Name: Bird's Nest Sun Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Pork filling; 100g Poyang Paste Small Dried Fish; 1 piece egg; a little salt; 20g Oyster sauce; 20g Rice wine; a little Chives; 1 small piece Fresh ginger

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

There are a lot of stocks at home. During the Spring Festival, I brought back a lot of hometown specialties from my husband’s house in Jiangxi. The weather is getting hotter day by day. I regularly sorted out the things in the cabinet and found the dried whitebait in Poyang paste. It was a bit too much to eat. Two meals are less than two points, a cruel heart is soaked in water, why not eat it! Unexpectedly, steaming a bird's nest sun egg, my husband said it tasted like my hometown, my son said I really wanted to eat it every day, my mother said it looked like a bird's nest. Haha, I am also very happy to be affirmed by the whole family, as well as the name of this dish.
I learned the way of eating steamed meat from my third brother. Although I didn't learn the authenticity, I still know how to draw a gourd. Putting a little fat in the meat can moisturize the dry whitebait oil, and it will not taste so much. Poyang Lake is the largest freshwater lake in China and the second largest lake in China. The first time I went by car from Sanqingshan’s husband’s house. At that time, it was off-season. The water of the lake shrank a lot. There was no such large wave of waterbirds that are commonly seen on TV. It was somewhat regrettable, but the sparkling wide lake left me behind. deep impression.
The dried small whitebait used for steaming meat today was "mopped up" from my third brother's house. In the past, the children were young and the number of times they went back to their in-laws’ homes was very limited. So when they got there, they always felt like guests. They didn’t dare to talk and act more. Will you listen to it or say that, in terms of eating habits and communication, it is no different from my mother's family. Sometimes I am not welcome when I have delicious foods, and I dare to open my mouth to ask for it. Haha, it's really a family! "

Ingredients

120g Pork Filling
100g Poyang Paste Small Dried Fish
1 piece Egg
a little Salt
20g Oyster Sauce
20g Rice Wine
a little Chives
1 small piece Fresh Ginger

Bird's Nest Sun Egg

1. Rinse the small dried fish to remove impurities, and then soak them in an appropriate amount of cold water, so that the dried fish can fully absorb enough water to become soft;

2. The minced meat is broken up, and it is more delicious with a little fat;

3. Cut a small piece of fresh ginger finely. If you don't eat ginger, you can take ginger juice or soak the shredded ginger in water to pour ginger water into the meat filling; pour a little oyster sauce, salt, rice wine, and stir evenly with the meat filling;

4. Stir the soaked dried whitebait into the meat, the amount of dried fish can be adjusted as you like;

5. Spread the mixed dried fish and meat stuffing in a steaming bowl, dig a shallow hole in the middle, and lay an egg in it; let alone, it looks like a bird's nest;

6. Put the dried fish and meat bowl into the steaming box, I used the steaming function of the steam oven DIY of ACA North America Electric, the temperature is set to 110 degrees Celsius, from entering to exiting only 20 minutes; if you use a normal steamer, it is about this time ; After steaming, take out and sprinkle a little chopped green onion to eat.

7. Bird's Nest Sun Eggs, tender and juicy, so delicious!

Tips:
1. Dried whitebait does not have to be made of Poyang Lake, other dried fish or other materials can be used, mainly for the purpose of enriching the taste and nutrition, which is better than pure meat filling;
2. The steaming time can be adjusted according to the amount, thickness and firepower of the meat filling.