[eat Healthy and Nutritious, The Mouth is Tender and Smooth] Minced Meat Custard
1.
Prepare the materials. (The meat is pork tenderloin. Most of the lean meat, with only a little fat, will taste better.)
2.
After the scallions are washed, cut the scallions.
3.
Chop the minced pork with a knife. (It feels that the meat powder minced by the machine has no taste, so I chose to chop the minced meat myself.)
4.
Add 5g light soy sauce and 2g cornstarch to the chopped minced meat, and stir well.
5.
After the eggs are beaten, they can be filtered with a sieve to remove foam and impurities, so that the custard will be very delicate. (It can be omitted if it is too troublesome)
6.
Add 170g of warm water (about half the amount of water in a bowl), stir well, add 1.5g of salt.
7.
Wrap it with plastic wrap (or buckle a plate), steam it in water for about 10-15 minutes to solidify the egg liquid, press it with a spoon, and take it out without overflowing the egg.
8.
Add a little oil to the pot, turn on a low heat, add the green onion, and slowly stir fragrant.
9.
Then add the minced meat and stir fry to change the color.
10.
Wait until the fat part of the meat is fried, add 7g of light soy sauce, stir fry for a good taste, sprinkle with chopped green onion, and pour minced meat and soup on the steamed custard.
11.
In the seventh step, wrap with plastic wrap or buckle the plate to prevent water vapor from dripping into the bowl and the egg paste forms a honeycomb shape.
12.
The amount of seasoning can be increased or decreased according to your own taste.