Steamed Egg with Mushroom Minced Meat
1.
Peel the pork belly, cut into small pieces, and chop into meat fillings. Add cooking wine, light soy sauce, ginger powder, white pepper, egg white, a little edible oil, and whisk well, add cornstarch, and mix well.
2.
Wash fresh shiitake mushrooms and cut into small cubes
3.
Heat the pan with cold oil, add the marinated minced meat and stir fry
4.
Stir-fry minced meat with mushrooms
5.
Add soy sauce
6.
Add a small amount of dark soy sauce and stir fry
7.
Add a small amount of oyster sauce, sugar, and stir well
8.
Add appropriate amount of boiling water, turn to low heat and simmer for ten minutes, taste the saltiness, add appropriate amount of salt and vegetables, set aside
9.
Beat the eggs into a deeper container for easy mixing
10.
Stir the eggs well
11.
Add cold boiled water, the ratio of egg to cold boiled water is 1:1.5. If you like egg custard with more moisture, you can add more water. I like the taste of pudding. This ratio is just right.
12.
Stir the egg liquid evenly, sift it to remove bubbles, so that the steamed egg has no voids, like a smooth pudding
13.
Pour into a heat-resistant container, cover the surface with plastic wrap, and puncture a few small holes
14.
Put it in an electric steamer, set for 15 minutes
15.
The tender egg custard comes out of the pot, it's almost like pudding, hehe
16.
Topped with shiitake mushroom minced meat sauce, a mouthful of smooth egg with salty shiitake mushroom minced meat, so fragrant, I love bibimbap
Tips:
The time for adding cold water and steaming eggs can be adjusted according to personal taste. Today I made a pudding with a texture. It takes longer. If you like more tender, you can steam it for 10 minutes.