Steamed Custard Meat Cake

Name: Steamed Custard Meat Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some shallot; Some Meat Pie; Some egg; Some Sweet potato starch; Some Oil salt; Some Soy sauce; Some sesame oil; Some Paprika

by Sifan Star·Home

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The most commonly eaten in winter is steamed eggs (varied steaming, some with minced meat, tomatoes and steamed). The most distinctive breakfast in Nanchang is steamed eggs with meat patty soup and meat patty steamed. The egg reminds me a lot of past events. Having seen Lao Yang’s meatloaf and steamed egg also made me want to make this dish again. I secretly said in my heart that I can make this dish better than Lao Yang. (Lao Yang, don't shoot me)
If you don’t believe me, look at my steamed egg with meatloaf, super smooth and tender, super delicious, hehe!"

Ingredients

Some Shallot
Some Meat Pie
Some Egg
Some Sweet Potato Starch
Some Oil Salt
Some Soy Sauce
Some Sesame Oil
Some Paprika

Steamed Custard Meat Cake

1. shallot....

2. meat pie....

3. Prepare the minced meat, add a little oil, salt, light soy sauce, sweet potato starch, and paprika powder with green onion, all flat on the bottom of the plate.

4. Beat two eggs, add appropriate amount of water, a little oil and salt (just like steamed custard).

5. Pour the seasoned egg liquid on top of the meatloaf, put the water in the steamer and steam for 7 minutes.

6. (The cooking level of the induction cooker is adjusted for 7 minutes).

Tips:
Sprinkle some chopped green onion with a few drops of sesame oil and June fresh after being out of the pot, which is beautiful and delicious.