Steamed Egg Custard with Minced Pork

Overview

Every night before going to bed, I would think about what I should prepare for the father and son for tomorrow's breakfast. If I have a great appetite, it will be much easier for me to make breakfast, but it happens to be a couple who are very picky eaters... As a woman who loves to prepare dishes, this is really a headache! But the two men have one thing in common, which is eggs and meat. It’s a bit of a relief. At least today’s steamed egg custard with minced meat can be cooked in one go. There’s no need to cook a separate dish for each of them, haha~ This steamed egg custard with minced meat is very simple, but there is one thing to note. If you want the egg custard to be smooth and tender, water is the key! Be sure to use warm water, and add 1.5 to 2 times the amount of egg liquid. It’s hard to think that the eggs steamed like this are not tender~

Tags

• soup
• baby
• breakfast
• cooking wine
• egg
• mushrooms
• old soy sauce
• pork
• warm water
• white sugar
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Chop the pork and ginger together into minced meat.

   

2. 2 Put the minced meat into a large bowl, add cooking wine and salt, and stir evenly.

   

3. 3 Wash the mushrooms and cut into pieces.

   

4. 4 Add the minced mushrooms to the minced meat.

   

5. 5 Stir the minced mushrooms and minced meat evenly. If you want it to be more fragrant, you can add a few drops of sesame oil in this step and mix well to make it taste better.

   

6. 6 Add an appropriate amount of vegetable oil to the wok and heat it for 5 minutes. Add the shiitake mushroom minced meat, quickly spread it out, and stir-fry over low heat until the meat changes color.

   

7. 7 Pour in an appropriate amount of dark soy sauce to add color.

   

8. 8 Add 5g of white sugar to enhance the freshness. I used rock sugar powder

   

9. 9 If you can’t use up the fried minced meat at once, you can also use it to make other dishes. It’s very delicious!

   

10. 10 Crack the eggs into a bowl and add some salt.

    

11. 11 Pour in a little cooking wine and beat it up.

    

12. 12 Prepare a bowl of warm water and pour it into the egg liquid, which is about 1.5 to 2 times the volume of the egg liquid. The custard steamed out of this amount is very tender and smooth.

    

13. 13 Cover, bring to a boil over high heat, then turn to medium heat and steam for 5 minutes until the egg liquid solidifies. If there is no lid, wrap it in high-temperature plastic wrap.

    

14. 14 Then add the fried shiitake mushrooms and minced meat, and steam for another 1 minute.