Chinese Style Steamed Eggs With Minced Pork And Shallot Recipes

STEAMED EGG WITH MINCED PORK

Steps:

• In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch. Finally stir in chopped scallion and set it aside.
• Whisk eggs with warm water until smooth. Try not to incorporate too much air in it.
• Pour the egg mixture into the shallow bowl through a sift and then gently loosen and evenly distribute the pork a bit. (See the picture in the post as a reference.)
• In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top.
• Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set. To check whether it's cooked through, poke a hole with a chopstick and see if there's any liquid coming out, if not, then the dish is ready.
• Once it's done cooking, remove the pot from the heat and let it cool for 5 minutes before taking it out. Drizzle with a bit of sesame oil and serve with warm rice.

CHINESE-STYLE STEAMED EGGS WITH MINCED PORK AND SHALLOT

Steps:

• Slice the scallion into rounds and separate the white and green parts. the green parts will be reserved for garnishing the dish after cooking.
• If you are hand-cutting your pork, it may be helpful to put the pork into the freezer for 15 or 20 minutes so that it firms up and becomes easier to cut.
• Cut the pork into thin slices and shingle them on your cutting board.
• Cut across the slices to yield thin strips of pork.
• Turn the strips 90 degrees and slice them into a rough mince.
• Place the thinly sliced shallot into a cold sautee pan with 2 tsp of neutral oil. Turn the heat to medium-high.
• Cook the shallots over medium-high heat for about 5 minutes while constantly stirring.
• When the shallots have started to get deep brown, add the chopped garlic and the scallion whites. Cook for 20 seconds.
• Add the minced pork and break it up while cooking.
• Continue to cook the pork while stirring until it has completely cooked through and any liquid released by the pork has evaporated.
• Add 1 tbsp Shaoxing wine, 1 tbsp soy sauce, and 1/4 tsp dark soy sauce. Cook until the soy has absorbed into the pork, about 1 minute. Turn off the heat.
• Place half of the pork mixture into the bowl in which you will be steaming the eggs and reserve the other half for garnishing the finished custard.
• Add 1/2 inch of water to your steamer (or however much water is necessary for your particular steamer).
• Whisk together the 4 eggs, 2 cups stock, 1.5 tsp salt, 1/4 tsp white pepper, 1 tsp shaoxing wine, and 1/8 tsp msg.
• Strain this egg mixture into the bowl containing half of the minced pork mixture.
• If there are a lot of bubbles on top of the egg, skim them off with a spoon.
• Cover the custard bowl with a layer of plastic wrap to keep any water from dripping into the custard. Bring the water in your steamer to a rolling boil and place the custard into your steamer. Make sure the bowl is not sitting in the boiling water, it should be above the water level. Close the steamer and turn the heat down to low or medium-low.
• Cooking time will vary depending on the size of the bowl you are steaming it in. Wider, shallower bowls will cook faster than taller, narrower bowls. The custard can take anywhere from 15 to 30 minutes to steam. Start checking the custard after 15 minutes by gently shaking the bowl, the custard will jiggle like jello when it has finished cooking. If it looks loose and liquidy, it is not done cooking. When you think the custard is done, confirm by inserting a knife into the center of the custard. The knife should "cut through" the custard and come out clean when it is removed.
• Carefully remove the bowl from the steamer and garnish the custard with the scallion greens, reserved pork mixture (with any of its oil), and an optional drizzle of soy sauce. Serve with steamed rice.

STEAMED EGG WITH MINCED PORK (肉碎蒸蛋)

Steps:

• In a small bowl, mix together cornstarch, oyster sauce, salt, white pepper, and water. Add the ground pork and mix thoroughly to coat.
• Finely chop the green onion.
• Crack eggs into a measuring cup or a medium-sized bowl. Beat them well until homogeneous.
• In a flat dish with steep walls, suitable for steaming, spread oil all around the bottom and sides to prevent the pork and egg from sticking. Then, transfer the marinated pork to the dish and spread it evenly to create a thin, flat layer along the bottom of the dish.
• Give the egg mixture a quick stir and uncover the lid.
• Carefully lift the dish out of the steamer.