INTRODUCTION

This is an extension on the steamed egg post.. Nothing much to write except to share a recipe on my home style of steamed minced meat.

If you are interested in reading the Chinese style steamed egg, you can refer to: Chinese Steamed Eggs (水蒸蛋）

When one steams minced meat, since minced meats are not cooked and have air trapped inside, therefore, the outcome of the steamed eggs  is rather unpredictable.

At time, uneven surfaces are noted because trapped oxygen escaped thus causing the holes on top of the egg surface.

So to ensure a smooth top steamed egg, I usually steamed the minced meat for about 5 minutes and continue to add the beaten eggs, those my steamed minced meat is smooth looking.

This post is sharing a concept rather than a recipe. Variations are many and it depends on what you like in the minced meat. For this illustration, since I have century egg and salted egg with me, I have prepared tri-colour steamed eggs to go with some sweet potatoes porridge..

WHAT IS REQUIRED

Servings: 3-4 adult servings

Meat Portion

• 300 grams of minced meat
• 1 salted egg
• 1 century egg
• 1 teaspoon of winter vegetables
• few sprig of spring onion or Chinese celery
• Dashes of white pepper
• 1 teaspoon of sesame oil
• Sugar to taste
• Pinches of salt
• 1 teaspoon of corn flour

Egg portion

• 2 eggs
• 1 cup of cooked lukewarm water

STEPS OF PREPARATION

• Chopped the minced meat with winter vegetable, Chinese celery, dashes of white pepper, sesame oil, corn starch, pinches of salt and sugar until your desired fineness.  Shelled the salted eggs and century egg. Cut into big chunks and stir into the minced meat. Transfer the minced meat to a lightly greased steaming plate. Steam the minced meat under high heat for about 5 minutes.

• Meanwhile, beat the eggs with the lukewarm cooked water. Sift and set aside. After about 5 minutes, sift the beaten eggs on top of the steamed meat and continue to steam under medium heat for about 5-10 minutes or until the egg is set. Cover the plate with a clingy wrap to prevent water condensation dropping into the meat.

Note.

• Timing of steaming is very much depending on the thickness of your meat and how wide is your steaming plate. The wider and the thinner is your minced meat, the faster will be the steaming period.

• As my egg is too full for the plate, In this illustration, I did not put a clingy wrap on top during steaming. In addition, I have steamed at high heat. It seems that this aggressive measure is possible for this recipe. However, it is advisable that you steam the minced meat with a cover and under medium heat.

CONCLUSION

Remember, every household’s steamed meat has its own concoction of sauces and spices. This is a guideline and suit my family’s taste buds. You can always adjust the recipe to suit your family’s taste buds.

Hope you like the post today. Cheers and have a nice day.

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