I have seriously missed the taste of this. Every time I went to my grandparents, they always made this so nicely. It was such a simple and delicious dish that I encountered so often. Beef steamed egg, 肉饼子炖蛋, is usually present at cafeterias in Shanghai. I never knew this is a Shanghainese regional dish until now, which makes it even more special. The original recipe calls for minced pork, but minced pork is difficult to find in the Netherlands, so I will go with minced beef. This is equally delicious!
You will need:
- 3 eggs
- 200 grams water/beef stock
- 200 grams minced beef
- 1/2 tbsp rice wine
- 1/2 tbsp soy sauce
- 2 tsp sugar
- 1 tsp salt
- 1 tsp minced ginger
- 1 tsp sesame oil
- 1 tsp spring onion
- Combine the beef with rice wine, soy sauce, sugar, salt and ginger. Mix well and push the beef towards the button of the bowl. Set aside.
- Beat the eggs in a separate bowl. Add the water/stock. Mix well.
- Pour the egg mixture over a strainer into the beef bowl. This makes the egg nice and smooth, like a pudding when it is done.
- Steam it for 20 minutes.
- Drizzle the sesame oil and garnish with chopped spring onions.
- If you do not have a steamer, you can levitate your bowl in a pot. Then fill the pot with water until 3 cm below the rim of the bowl so that water does not boil over. Watch out, it is hot to put the bowl in and to take out. It was so hot to take out, so I put the entire pot on the table.
- Use a bowl that does not melt or explode while steaming.
- If you find the dish not salty enough, you can drizzle more soy sauce on top.
- The combination of beef and egg does not ever go wrong.