Soda Meat Custard

Name: Soda Meat Custard
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Large egg; 200g pork; Some Shimizu; Some Soy sauce; Some sesame oil; Some chopped green onion; Some Cooking Wine; Some salt

by Ah Da^.^

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I remember that every time the dumplings were made with meat, my mother would cook this dish! It’s a very homely practice. The meat that appears in our hotel is wooden barrel soda meat. The meat is shaped into rounds and the eggs are whole, but I still think the taste at home is the best! And it is very suitable for the elderly and children at home!
Soda Pork is one of the traditional famous dishes of the Han nationality in Hubei Province. The soda in the name of the dish does not refer to the carbonated sweet drinks that are often drunk, but the soda produced by distilling the water in the steamer. "

Ingredients

2 pcs Large Egg
200g Pork
Some Shimizu
Some Soy Sauce
Some Sesame Oil
Some Chopped Green Onion
Some Cooking Wine
Some Salt

Soda Meat Custard

1. Chop pork into minced meat

2. Put light soy sauce, dark soy sauce, cooking wine, salt, starch and 2 teaspoons of water in a bowl and stir well

3. Stir the meat and place it flat in a bowl. Put the steamer on medium heat and steam for 5 minutes

4. Take it out after steaming

5. Beat 2 large eggs and add 1.5 times the amount of water

6. Then add an appropriate amount of salt and mix well

7. Use a strainer to filter it into the steamed meat bowl

8. Filter it again, it will be more delicate and smooth

9. Then put on the fresh-keeping cover, open the vent cover, and steam on medium heat for 10 minutes

10. After steaming, sprinkle with chopped green onion and drizzle with sesame oil to complete!

Tips:
1. Steam the minced meat for a few minutes first, so as to ensure that the meat is cooked through and the eggs will not be too old!
2. The steamed egg fire can be kept at medium heat, and the fire should not be too big!
3. Cover the fresh-keeping cover and remember to open the vent, or cover with a layer of high-temperature-resistant fresh-keeping film, and then pierce some small holes on the fresh-keeping film with a toothpick!