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1、材料：蛋：4 个温开水：360克盐：适量五花肉：200克酱油：1大勺葱花：适量做法：1、先做脆臊猪肉剁成肉沫。用半肥半瘦的肉比较好，太瘦会比较柴2、锅中放油，下肉末；3、中火边炒边炸，肉明显缩水，肉质变紧，颜色变深，转小火；4、加入酱油，再炒几下，看上色均匀，肉质变得有点脆。关火备用；5、鸡蛋加适量盐，打散在碗中；6、缓慢加入温开水，搅拌均匀，过滤一次，再掠去上面的浮泡；7、隔水蒸，可以包上保鲜膜，不过用个盘子盖着会更健康；8、大火1 分钟，小火 18分钟左右，如果蛋用量比较少，要适当减少时间。取出蒸碗，浇上一些脆臊，可以再淋上少许酱油,撒葱花。9、再舀到米饭上盖浇即可。Material: E
2、ggs: 4 Warm water: 360 grams Salt: a moderate amount of Supplies: 200 grams Soy sauce: 1 TBSP Chopped green onion: right amount Practice: 1, first make crispy,http:/ pork chop SAO meat. With half fat and lean meat is good, too thin will be wood 2, let oil pot, minced meat; 3, the fire stir Fried, me
3、at significantly shrink, fleshy tight, dark, turn a small fire; 4, add soy sauce, then stir-fry a few times, see color uniform, meat is a little fragile. Turn off the heat backup; 5, eggs, add salt, scattered in the bowl; 6, slowly add warm water, stir well, filtering, and prey to float above the bu
4、bble; 7, steam, can package on plastic wrap, but with a plate covered with will be more healthy; Small 8, 1 minutes, the fire fire 18 minutes, if less dosage of eggs, to decrease the time. Remove steaming bowl,http:/ pour some brittle SAO, can again drench with soy sauce, sprinkle chopped green onion. 9, pour into rice lid watering can.
