Difference between revisions of "Zheng Sui Dan"
RealRecipes (talk | contribs) m (Text replace - "Category:Snacks Recipes" to "Category:Snack Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 16: | Line 16: | ||
* 1 tbsp [[yellow wine]] | * 1 tbsp [[yellow wine]] | ||
| − | == | + | == Procedures == |
# Wash lean [[pork]], mince into small fine dices. | # Wash lean [[pork]], mince into small fine dices. | ||
# Soak dry [[shiitake mushroom|black mushroom]], cut into small dices. | # Soak dry [[shiitake mushroom|black mushroom]], cut into small dices. | ||
Latest revision as of 18:09, 26 June 2012
Description
Guangdong-style steamed egg
Ingredients
- 4 eggs
- 100 g lean pork
- 3 dry black mushrooms
- 1 stalk chopped spring onion
- chicken stock same volume to egg
Sauce
- ½ tbsp salt
- 1 tbsp light soy sauce
- some pepper
- 1 tbsp yellow wine
Procedures
- Wash lean pork, mince into small fine dices.
- Soak dry black mushroom, cut into small dices.
- Heat wok with 2 tbsp of oil, stir fry pork and black mushroom.
- Add sauce when pork is cooked, stir fry well then pour in a large bowl.
- Whisk well the egg with same volume of chicken stock and 2 tbsp of water.
- Pour the egg into bowl gently, and stir mix well gently.
- Put inside a steam case, steam the egg in medium heat when water is boiled.
- Steam for approx.
- 10–12 minutes until egg is steamed solid.
- Sprinkle chopped spring onion, serve.
