How to make egg couscous

The key to making egg steamed meatballs is to control the taste. Pay attention to preparing the necessary seasonings, such as cooking wine, chicken essence, and soy sauce. Pay attention to controlling the taste. It is best to add seasoning when the food is about to be served. Add appropriate amount of seasoning according to personal taste, serve on a plate and enjoy the delicious taste.

1. Prepare the ingredients

2. Boil the eggs in a pot of cold water. Cook for five to seven minutes. I cooked four because I was afraid some would be cut badly. So keep it as a backup.

3. Remove the egg skin after cooking.

4. Cut it in the middle with a knife. When it is difficult to cut, you can dip the knife in some water so that it will not be damaged.

5. Use a small spoon to scoop out the egg yolk. Be careful when digging as this may damage the egg whites.

6. Just cut the meat into small pieces, or you can buy ready-made minced meat.

7. Put it in a bowl and add chopped green onion, salt and cooking wine. Fuel consumption. Chicken essence.

8. Stir evenly with chopsticks.

9. Use your hands to knead the meat filling into a ball. Place in egg whites.

10. Prepare the remaining egg whites in the same way.

11. Put it in the steamer and steam for eight minutes.

12. Eight minutes are up, and a delicious smell begins. You can place it on your favorite plate.

13. Dice the mushrooms and carrots and set aside.

14. Heat a little oil in the pan.

15. Put the mushrooms and carrot cubes into the pan and stir-fry quickly.

16. Add clear soup or the juice from steamed egg balls. Add salt and chicken stock. After boiling, thicken.

17. Pour it on the steamed egg balls and sprinkle with chopped green onions.

In fact, eating out for a long time is not good for human health. Although the method of steamed egg meatballs is very different, people who have eaten it will never forget it.