Steamed eggs with minced meat are thriving

Cooking Instructions

1. Chop the lean meat, add 1 tablespoon of light soy sauce and a little pepper and marinate for 15 minutes.
   
   One scoop of soy sauce is a white porcelain spoon used to drink soup.

   

2. Beat the eggs, add 1 tablespoon of salt, and beat thoroughly.
   
   1 teaspoon of salt for 1 teaspoon of spice jar.

   

3. Then add 1.5 times the warm water of the egg mixture and stir well, the water temperature is about twenty or thirty degrees, and you can drink it in your mouth to feel a little hot temperature. Don't be too hot to blanch the eggs.
   
   You can use eggshells to weigh water, 1 egg with 1.5 eggshells of water, that is, half an eggshell with water three times.

   

4. Sift three times! until there is no foam. If you don't have a sieve, you can scoop out the foam with a spoon.

   

5. Once the water is boiling, add the eggs and cover with a plate. Steam on high heat for 10 minutes, turn off the heat and simmer for 5 minutes.

   

6. Stir-fry minced meat, put a little oil in the pot after the pot is hot, put in the minced meat and stir-fry after the oil is hot, put in the chives after changing color, and stir-fry a few times to get out of the pot.

   

7. The eggs are steamed, super smooth and tender.

   

8. Drizzle a little light soy sauce over the surface of the egg and spread the minced meat on top.