Steamed Egg with Minced Pork

Ingredients: eggs, minced meat, sweet potato starch. If you don’t have sweet potato starch, you can also use small starch

Beat in the eggs, a little longer.

Key step one: I added two eggs with a bowl and a half of water (the bowl is the kind of rice bowl you usually eat in). The water I used was mineral water, two-thirds of boiling water, and then mixed with one-third of cold water. The temperature of the water must be higher, but not too hot.

Key step two: After adding water, stir the eggs so that the water and eggs are fully integrated. Then put it aside and wait for the egg foam to disperse (egg steamed with foam will have small holes. When I cook to make steamed eggs, I always steam the eggs to this step first, then cook other dishes, and finally steam the eggs)

Put the pot in the pot and start steaming it over high heat for about 5 to 8 minutes. Open the pot and use chopsticks to make a hole. If no egg liquid flows out, it means the eggs are steamed. (The picture is of my steamed eggs, doesn’t it look very tender?)

Heat the pot over low heat, put a little salad oil in the pot, a little sweet potato starch mixed with half a bowl of water and put it into the oil pot (don't put too much sweet potato starch, otherwise the juice will be very thick), then add seafood soy sauce (the soy sauce must be seafood soy sauce). You can control the amount of soy sauce. If you add too much, it will be salty. If you are not sure, you can put a little less soy sauce first, and taste it yourself. If you think it is almost enough. . Then put the minced meat in. When the minced meat is cooked, you can put it in the pot and pour it on the steamed eggs. (Don't put the minced meat in the pot for too long. When it is cooked, take it out of the pot. If it is too long, the minced meat will become old and it will not taste good.)

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