Chinese New Year's Day is coming soon. Haha, Christmas isn't over yet.
This dish gustation pretty proficient too it feels similar eating dimsum. You tin laid the egg balls before too steam it or only reheat when it's almost dinner time.
I intend I bought the incorrect vegetable for garnish. Everything looks likewise shreddy. I intend baby bokchoy or nai-bak volition expect better. I solely realised that when I plated it. But oh well... can't create anything virtually it. Just went ahead.
Shredded Egg Ball
Source: Wei Chuan Chinese Cuisine
Egg shreds
iii eggs + pinch of salt
i Tbsp oil
Pork balls
200gm minced pork (you tin mix alongside some shrimp but keep the weight)
two chinese mushrooms, soaked too diced
1/2 tsp salt
1/4 tsp sugar
Pepper to taste
1/2 tsp sesame oil
i Tbsp water
i Tbsp cornstarch (fresh minced pork needs 1/2 Tbsp, mine was frozen)
Gravy
1/2 loving cup chicken stock + i tsp cornstarch
Salt too pepper to taste
1/4 tsp sesame oil
Garnish
Blanched vegetable
1. Beat eggs alongside a pinch of salt. Mix alongside oil. Heat a not stick pan too tike the egg into real sparse omelettes. Let the omelette cool downward too cutting into shreds.
2.Combine the ingredients for pork balls, too arrive at it a proficient knead. Throw it on the bowl a few times. Divide the meat into 12 portions too curlicue into balls.
3. Roll each meat ball onto the eggs. Pat them to adhere if needed. Place them spaced out on a plate.
4. Steam the egg balls balls over high estrus for 10 minutes.
5. Transfer the steamed egg balls onto a serving plate. Arrange vegetables or too then egg balls
6. Heat a pan too lay inwards i Tbsp oil. Pour the stock mixture inwards too select to a boil. Taste too conform the gustation if needed. Add inwards sesame stone oil too plow off the heat. Spoon this gravy over the meatballs, ensuring each ball gets some gravy.
Buat lebih berguna, kongsi:
