Minced Meat Custard

Minced Meat Custard

by Zhenzhen Baby

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Ingredients

Minced Meat Custard

1. Prepare raw eggs and fresh pork stuffing (fresh pork stuffing is simmered for 20 minutes with a product of fresh soy sauce, oyster sauce, sugar and cooking wine).

Minced Meat Custard recipe

2. Beat the eggs in a bowl and stir well

Minced Meat Custard recipe

3. Mix with warm water and egg liquid at a ratio of 1:1

Minced Meat Custard recipe

4. Season with sesame oil and salt, stir evenly, cover with plastic wrap, put it in a steamer, and steam for 15 minutes.

Minced Meat Custard recipe

5. The steamed custard is out of the pot

Minced Meat Custard recipe

6. Pour an appropriate amount of oil into the pan and heat it to simmer the meat fillings to make a quick stir fry over medium heat

Minced Meat Custard recipe

7. Pour in a pint of fresh soy sauce, oyster sauce, and sugar, stir fry for the taste, add an appropriate amount of water to a boil, pour in the water, and thicken the starch, then it will be out of the pot

Minced Meat Custard recipe

8. The delicious and fragrant minced meat sauce is poured on the custard

Minced Meat Custard recipe

9. Eggs are delicious and nutritious when eaten like this

Minced Meat Custard recipe

10. Let's listen to beer to relieve the fatigue of the day

Minced Meat Custard recipe

11. Simple ingredients make the taste of happiness

Minced Meat Custard recipe

12. Minced meat sauce and custard are fragrant and delicious

Minced Meat Custard recipe

Tips:

Eggs are a common food that is very nutritious and relatively inexpensive. Its edible objects are quite wide, ranging from 4 to 5 months old babies to the elderly, suitable for eating eggs.
Eggs are rich in high-quality protein, 12.7 grams of protein per 100 grams of eggs, the protein contained in two eggs is roughly equivalent to the protein of 3 taels of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.
Eggs are particularly rich in methionine, and cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

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