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Eggs stuffed with meat
1 serving
Carefully make small holes in the eggshell, carefully release the protein and yolk into separate dishes. Pass the meat through a meat grinder or grind in a mixer. finely cut the onion, peel the ginger and finely chop or crush. Combine the ground meat with yolks, half proteins, rice wine, chopped onions and ginger, salt, knead thoroughly until smooth and carefully fill empty shells with this mince through the holes made. At the end, add the rest of the protein, evenly distributing it over the number of stuffed eggs. Gently glue each hole with a piece of thin paper and steam the eggs for 15 minutes over the pan in which the steamed rice is cooked.
Carefully make small holes in the eggshell, carefully release the protein and yolk into separate dishes. Pass the meat through a meat grinder or grind in a mixer. finely cut the onion, peel the ginger and finely chop or crush. Combine the ground meat with yolks, half proteins, rice wine, chopped onions and ginger, salt, knead thoroughly until smooth and carefully fill empty shells with this mince through the holes made. At the end, add the rest of the protein, evenly distributing it over the number of stuffed eggs. Gently glue each hole with a piece of thin paper and steam the eggs for 15 minutes over the pan in which the steamed rice is cooked.
eggs - 6 pcs., Pork - 150 g, or beef - 150 g, or lamb - 150 g, rice wine - 5 tbsp. spoons, leek - 5 pcs., or onions - 2 pcs., ginger root to taste, salt to taste
