How to make Hunan and Zhejiang minced meat steamed egg pancake (Mom’s favorite)

Do you often eat out and worry about the high oil content and unhealthy eating habits? It is better to cook by yourself, it is more reassuring. A simple dish of Hunan and Zhejiang minced meat and steamed egg pancake (my favorite) can be made by just stir-frying. Pay attention to reducing the addition of salt, chicken essence and other seasonings, keep the taste light, avoid heavy oil and salt, relieve cardiovascular disease, and live a healthier life.

1. Add chopped green onion, ginger, garlic, light soy sauce, dark soy sauce (a few drops are enough, don't make it too dark), chicken essence, and pepper to the minced meat. Stir to blend. (The more you stir, the more fragrant it will be. Stir clockwise for a while.) Marinate for a while and use chopsticks to taste it. Don't eat it yet. If it's not salty enough, add some salt. Add the vegetables you want, stir well, and finally add some sesame oil and stir well.

2. Press the filling on a plate as the base. If you like rice, add a thin layer of rice.

3. Beat four eggs and slightly press down where you want the egg yolk to stay. It will stay there. After the water in the steamer boils, steam it over high heat for 20-30 minutes.

4. Add a little sesame oil and chopped green onion before serving. Cut it up and eat.

Although eating out is convenient, it is not good for your health. The Hunan-Zhejiang Minced Pork and Steamed Egg Pancake Combination (Mom’s Favorite) is simple and healthy, and is a good choice.