Stuffed Eggs: Hard Boiled Steamed And Deep Fried Recipe
You will thank me for posting this delicious Stuffed Eggs: Hard Boiled Steamed And Deep Fried recipe. My husband insisted that I had to make these Stuffed Eggs: Hard Boiled Steamed And Deep Fried dish the very same day we had it in a restaurant. Your hubby will love you for this.
Summary
CuisineChinese
Ingredients
| Water to cover | ||
| Eggs | 6 | |
| Lean pork | 3/4 pound | |
| Cornstarch | 1 Tablespoon | |
| Water | 3 Tablespoon | |
| Sherry | 1 Tablespoon | |
| 1 teaspoon ginger juice | ||
| Oil for deep frying | ||
| 1 cup steaming liquids | ||
| Soy sauce | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
Directions
1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes.
2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste; then add to pork along with sherry and ginger juice, mixing well. Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty.
3. Cool eggs thoroughly under cold running water; then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up.
4. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a meat patty. Steam for 10 minutes Drain eggs, reserving the liquids.
5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling.
6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once.
2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste; then add to pork along with sherry and ginger juice, mixing well. Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty.
3. Cool eggs thoroughly under cold running water; then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up.
4. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a meat patty. Steam for 10 minutes Drain eggs, reserving the liquids.
5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling.
6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once.
Chef
