Cloud Ear Chicken Cake Steamed Egg

Name: Cloud Ear Chicken Cake Steamed Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 132g Chicken leg; 5g Cloud ear; 22g corn kernels; 1g Chicken Essence; 3g Soy sauce; 1g Peanut oil; 800ml Shimizu; 1g chopped green onion; 1g corn starch; 12g Cold water

by Late spring and early summer_Smile_waiting for the flowers to bloom_

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fungus, also known as wood fungus, tree ear, cloud ear, etc., is delicious and nutritious. It can be vegetarian or meaty. It can be used as a main dish or a side dish.

It is understood that fresh fungus is not edible. Fresh fungus contains a light-sensitive substance of porphyrin, which can cause skin itching, edema and severe skin necrosis after being exposed to the sun.

What you can buy in the market is dried fungus, which has been decomposed most of the porphyrin after exposure.

The prerequisite for safe consumption is to properly dispose of the dried fungus, soak it with warm water in advance to shorten the soaking time, and rinse it with running water two or three times.

The cold sauce should be blanched, and the sautéed, steamed, and boiled can be soaked and washed before cooking.

I personally think that the fungus is more crispy, mixed with chicken thighs, used as steamed meat cakes, and suitable for children.

Cloud Ear Chicken Cake Steamed Egg

1. Prepare and weigh the ingredients, put the dry fungus into a bowl, and add warm water to soak the foam.

Cloud Ear Chicken Cake Steamed Egg recipe

2. After soaking the fungus, rinse it with running water two or three times.

3. Drain the fungus, chop finely, and set aside.

4. Pour 800ml of water into the steamer, put it on the steaming rack, and set it on high heat.

5. When the water is boiling, process the ingredients. Cut the corn into sections. Use your fingers to remove the corn kernels at the cut end, take the required amount, rinse with clean water, and drain the water for later use.

6. The eggs are knocked open, and the yolks and whites are separated into 2 containers.

7. Use kitchen scissors to cut the chicken leg from the large end to the small end to separate the meat from the bones, remove the bones, and take the meat.

8. Cut the chicken thigh into small pieces.

9. Pour the chicken thigh into a meat grinder, pour in corn kernels and finely chopped fungus.

10. Start the meat grinder and grind the chicken thighs, corn kernels, and fungus into evenly fine pieces.

11. Add 1 gram of chicken essence, 3 grams of light soy sauce, and 1 gram of peanut oil to the minced meat and mix well.

12. Pour in the egg whites and stir in a clockwise direction.

13. Take a clean, water-free steaming bowl, put a little peanut oil on the bottom, pour the meat pie filling, smooth it with chopsticks, and put egg yolk on it.

14. After the water boils, put the steaming bowl on the steaming rack, cover and steam for 15 minutes on medium-high heat. After steaming, wear insulated gloves and take out the bowl.

15. When processing the scallions, remove the roots of the onions, rinse the whole root, and cut or chopped scallions.

16. Mix cornstarch and cold water evenly. Pour 1g peanut oil and 2g light soy sauce into the pot. Heat it on a low heat, then pour in the water starch, stir-fry quickly until it is transparent, remove from the heat, and pour it on the steamed meatloaf. Sprinkle with chopped green onions.

Tips:
1. Soak dry fungus with hot water, soak quickly, and clean the root fungus carefully.

2. If there is no meat grinder, you can use a knife to chop the fungus, corn kernels, and meat finely, and then use chopsticks to stir and mix.

3. The steaming time and the water used in the steamer should be adjusted according to the actual number of patties and the size of the pot.

4. Our taste is light, please adjust the actual seasoning according to your personal taste.

5. The large egg used is about 60 grams before the shell is removed; the chicken thigh can be replaced with half fat and lean pork.