I made a meat-baked egg, but it was Ruby’s cooking book that I bought back to Taiwan for a year, and then I turned it over there. The name "Aji Shi", a friend who loves to see Kangxi must have an impression. Chen Handian sometimes imitates him (when the food is content), which is said to be very famous in Taiwan. This meat-baked egg is actually an omelet with topped bolognese, so it’s a gorgeous version of the omelet! The bolognese in the book is seasoned with the watercress of Pixian County. I can’t help thinking: Is this Sichuan cuisine? I really have no impression. However, my family has long-term preparation of Pixian County watercress, so I tried it, and occasionally changed the taste to eat fried eggs, it is not bad.
Ginger, onion and garlic are chopped, the fungus is diced after soaking, and the shiitake mushroom is cut into small Ding.
Put a little oil in the pot, stir the pork ground meat to the discoloration, add the Pixian bean watercress and ginger garlic, continue to stir fry, and taste with a little sugar.
Pour in the fungus and mushrooms and stir fry. Then add a little soy sauce, a little water, boil, and use water starch to thicken (if you like, you can also drop two drops of balsamic vinegar)
When cooking bolognese, use another pot to omelet the eggs: first break the eggs, then add 2 to 3 tablespoons of slightly moistened raw powder (too white powder) and mix well.
Put a little more oil in the pan, pick up half of the oil after the oil is hot, then pour the egg into the pot and top with the other half of the hot oil (or if it is too troublesome, it is ok to omelet directly, don't fry Too old, otherwise it is not good to eat)
Pour the prepared meat sauce on the egg and sprinkle a chopped green onion.
1, Aji Shi said that the egg white is moistened with white powder to increase the viscosity and fluffiness of the egg liquid, but do not add too much water to wet the white powder, just a little bit of water is enough (or add some water, After the white powder is wetted, the excess water is poured off. Otherwise, if the white powder is too thin, the egg liquid will be diluted; if it is directly added, the powder will be agglomerated; of course, I think this lazy person, if it is troublesome, This, you can also use the egg liquid directly, pay attention to the heat, not too old. 2, I actually think that the above meat sauce, it is also good to use other flavors, according to your own preferences, you do not have to use the Pixian Douban to do, you can also make a sweet and sour mouth, fish and mouth Or light mouth.