Spicy Minced Pork and Egg Custard

Name: Spicy Minced Pork and Egg Custard
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 egg; 5 Colorful pickled peppers; 80g Minced meat; 1/2 root carrot; 1.5 times the egg Cold water; a little Pickled pepper water; a little sesame oil; a little Chives

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Eggs are rich in nutrition, convenient to obtain materials, and various methods. The spicy custard that I steamed today was made after getting advice from netizens. I used to only like to make plain custard, smooth and delicate, very fulfilling. The seasoning is only adjusted by adding different ingredients after being out of the pan.
Not sticking to a pattern, the same ingredients make different shapes and tastes, so that the scope of food will become wider and wider. Just like this bowl of egg custard, with pickled peppers and minced meat, the nutrition and taste are too good to say. It was steamed for breakfast in the morning. Before I knew it, I ate half a bowl. Hey, I'm really embarrassed!

Ingredients

4 Egg
5 Colorful Pickled Peppers
80g Minced Meat
1/2 root Carrot
1.5 times the egg Cold Water
a little Pickled Pepper Water
a little Sesame Oil
a little Chives

Spicy Minced Pork and Egg Custard

1. 4 eggs, cold water 1.5 times the egg liquid, 5 colorful pickled peppers with soup, 80 grams of minced meat, half a carrot, and 2 chives;

Spicy Minced Pork and Egg Custard recipe

2. Beat the eggs into the bowl;

3. Add minced meat, cold water, and mix well;

4. Remove the handle and chop the pickled peppers. I use Guizhou colorful pickled peppers, which are salty and crispy;

5. Carrots are sliced first, then shredded, then finely chopped;

6. Pour the chopped pickled peppers, chopped carrots, and pickled pepper water into the egg liquid and mix gently to prevent too much foam on the surface; you can skim off the foam, or wait for 1 minute to let the foam disappear naturally;

7. Put it into a steaming box with hot steam, 110 degrees, 20 minutes, the same is true for steaming pot, cold water and hot water can be put into the pot, medium heat, time depends on the depth of the container;

8. After serving, pour pickled pepper water, sesame oil, and chopped chives on the surface;

Tips:
Pickled pepper is a bit spicy, if you can’t accept it, you can leave it alone. You can also use light soy sauce or steamed fish soy sauce instead;
2. The steaming time is adjusted according to the depth of the container and the amount of material; there will be no water drops in the steaming box to drip into the bowl, so there is no cover plate or high-temperature plastic wrap.