How to make a dish of half an egg and half meat, how to make minced meat and half a boiled egg

The simplest, steamed egg custard with minced meat.

Scrambled pork fillet with egg.

Fancy braised pork.

Materials: 1. One pound of pork belly with skin; 2. Thirty quail eggs; 3. 2 tablespoons rock sugar (about half a tael); 4. A piece of ginger; 5. two anise roses; 6. 1 teaspoon Sichuan peppercorns; 7. Two small pieces of cinnamon; 8. Four dried chili peppers; 9. Chives.

four or five; 10. Half a tablespoon of soy sauce; 11. 2 tablespoons cooking wine; 12. Salt to taste. Method: 1. Clean the quail eggs and put them in a pot of cold water, cover and boil, turn off the heat and simmer for more than five minutes.

2. Put the pork belly in a pot of warm water and bring to a boil over high heat, change to medium heat and cook for two minutes to remove blood foam. 3. After removing the pork belly, cut it into pieces about one centimeter square (you can cut it into pieces according to your favorite size); After removing the quail eggs, soak them in cold water for about five minutes, then remove the shells, and wipe them dry with kitchen paper; The old ginger is broken; Cut the chives into two pieces; Dry and spicy cut into sections. 4. Put oil in the pot and boil until it is 50% hot, and fry the quail eggs slowly over medium-low heat.

5. When the frying is golden brown, remove and drain the oil. 6. Leave about half a tablespoon of oil in the pot and cook it over low heat until warm, add rock sugar and stir-fry slowly. 7. Stir-fry until the sugar is brown and smoky.

8. Turn off the heat immediately after pouring in the pork belly, and quickly turn the meat pieces to evenly coat them with sugar. 9. Add about three catties of soup or water (if the pot is small, it can be divided into several times, but it must be boiling water when adding water halfway), turn on high heat and put in old ginger, star anise, Sichuan pepper, cinnamon, dried chili, chives, soy sauce, cooking wine, and change to low heat and slow burning after covering. 10. After boiling for half an hour, put quail eggs and salt, boil over high heat, then change to low heat and burn slowly for about one hour.

11. When the soup is about to dry, change to high heat to reduce the juice. 12. After the soup is drained, turn off the heat, pick up the green onions, ginger, star anise, and cinnamon, place the quail eggs around the plate, and then put the meat into the plate.

Ingredients: pork meatballs, bai, potatoes, du

Carrots, cucumbers (zhi can be replaced with a variety of.)

Bell pepper dao).

Seasoning: curry cubes, sugar, large chopped green onions, minced garlic, salt, chicken essence method 1, cut potatoes, carrots, and cucumbers into small pieces for later use.

2. Pour oil into the pot, add minced green onion and minced garlic and stir until fragrant.

3. Add the carrots and stir-fry, then add the diced potatoes and stir-fry.

4. Add water (cover the potatoes and carrots) and the curry cubes, and cook over medium heat until the curry cubes are melted. Stir the spatula a few times in the meantime to prevent the curry cubes from sticking to the bottom of the pan.

5. Add the meatballs, cover the pot and continue to simmer until the carrots are soft, the potatoes are crispy (can be easily inserted into the spatula), and the meatballs are flavorful.

6. Add diced cucumber and stir over high heat.

7. Season with sugar, salt, and chicken essence, boil again, and pour it on top of the rice to eat.

The leftover boiled eggs can be used to cook porridge or soup.

Lean porridge with eggs.

Material. 150 grams of rice, 100 grams of pork or beef tenderloin, 2 boiled eggs, 1 small piece of ginger, 1 chives, 1 2 teaspoons 3ml, 1 teaspoon of sesame oil 5 grams, 2 liters of water.

Method. 1. Wash the rice, put it in water, pour in sesame oil, stir it well, set it aside, and soak it for 30 minutes. Peel and cut the ginger into thin strips, and finely chop the chives. Hard-boiled eggs cut into small pieces.

2. Cut the meat into slices, then shredded, and finally cut into small pieces. Place in a bowl, add 1 4 teaspoons (1 grams) of salt, stir well and marinate for 20 minutes.

3. Pour water into the pot, after boiling over high heat, pour the meat into it and cook for a while, when there is foam on the water surface, use a spoon to completely skim it off, then pour in half of the egg pieces, then pour in the ginger shreds, cook for about 2 minutes, pour in the soaked rice, change to low heat and cook for 40 minutes, during which the spoon is stirred in the same direction every 5 minutes to avoid the eggs sticking to the bottom of the pot.

4. Finally, pour in the remaining half of the eggs and continue to cook for 10 minutes, adding the remaining salt and chopped chives before drinking.

Tips. 1. Egg and lean porridge, thick and delicious. In the production process, the step of blanching and removing the smell is very important, otherwise the porridge will be cooked and then put in the meat to continue cooking, and the taste will not be ideal.

Usually this porridge is made with lean pork, and I tried the same method with beef tenderloin a few times ago, and it tasted very good.

2. After soaking the rice in water and sesame oil, it is used to cook porridge, when cooking, the rice grains are easier to bloom, and the viscosity of the porridge is better.