Innovative dish Mapo baked egg, when the taste of Mapo tofu meets egg, spicy and tender and smoother under the rice

This cuisine, although authentic is safe, is not the innovative style of the majority of foodies. If it is a full score of five, I will give this ma po baked egg 4:9 points, and 0.1 point to save some face for the tofu.

< h2 class="pgc-h-arrow-right" > fee </h2>

Egg 3 minced meat 150 g ginger minced 5 g minced garlic 5 g shallot 2 pixian bean paste 15 g soy sauce 15 g soy sauce 15 g water starch 30 g sugar 5 g

<h2 class= "pgc-h-arrow-right" > the practice of ma po baking eggs </h2>

Heat the oil in a wok, add minced pork until it changes color, then add ginger and garlic and stir-fry until fragrant, stir-fry with a spatula.

Push the sautéed minced meat to the side first, add 1 spoonful of Pixian bean paste on the other side, stir-fry the red oil and mix it with the minced meat and stir-fry evenly. Add 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1/2 bowl of water, stir-fry until the soup becomes less, add 2 tablespoons of water starch before cooking, and put it out for later.

Heat the oil in another non-stick pan, the oil can be slightly more added, burned until there is slight green smoke, turn the heat to low and pour in the scattered egg liquid, the egg liquid will expand rapidly. Turn the pan to allow the egg mixture to heat up evenly.

When the egg mixture is completely solidified, it is poured over the previously sautéed minced meat, and finally garnished with some green onions. The quiche is soaked in minced meat sauce and is particularly flavorful, delicious and delicious.