In the steamed dish series, steamed meatloaf and steamed eggs are classic home-cooked dishes that children of all sizes love to eat. Combining the two, the smooth custard is filled with meat aroma, enriching the taste level, and the nutrition is naturally richer.
Today, I will share this home-cooked and delicious recipe with you, whether it is a big child or a small baby, you can enjoy it happily
Tender and delicious, the taste is endless, and the rice can dry out several bowls!
Steamed eggs in meatloaf
Food / material
Do / Law
- 1 -
After soaking the dried scallops in water in advance, tear them into small wires and set aside.
Dried scallops can replace salt to freshen and flavor food, and it is no problem to change to shrimp skin, silver fish, etc.
- 2 -
After chopping 250g of front leg meat into minced meat, add 3g corn starch, 1g salt, and dried bes and stir well.
- 3 -
Put on disposable gloves, arrange the minced meat into a cake shape, put it on a flat plate, and add a little ginger shredded to remove the fish.
- 4 -
After steaming for 12 minutes on cold water and medium heat, remove the lid and take the shredded ginger.
When steaming, you can buckle a flat plate upside down to prevent the water vapor from falling back and affecting the taste of the finished product.
- 5 -
2 eggs, beat and add 100g of warm water, stir again and sift through.
The sifted custard will have a more delicate taste.
- 6 -
Drizzle the egg mixture around the patties, re-invert the flat dish, and continue to steam for 10 to 12 minutes on low heat.
- 7 -
Sprinkle with green onions, drizzle with soy sauce and hot oil, and you can eat it
If you give it to a smaller baby, this last step can be omitted.