Cheat and quick meal

Google: “In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices. (In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.) Because brisket is a tough cut of beef, the brining process usually lasts for two or three weeks. Corned beef is a high-sodium beef brisket. While it is perfectly fine to eat in moderation within a balanced diet, it is not on the shortlist of lean, unprocessed proteins nutritionists may advise eating as a mainstay protein. it’s relatively high in fat, particularly saturated fat, which can contribute to increased cholesterol levels and heart disease risk if consumed in excess. “

I have some leftover bought bao buns in the freezer; best to use them before they expire. I found a can of corned beef in my pantry. I always have dry packets and canned food in the pantry and freezer for emergencies: if sick, it’s best to stay home and not spread germs to everyone else. Do you at times feel like it’s best to stay home? As it has been pouring heavy rain nonstop; it’s best to stay home rather than getting wet or getting struck by lightning.

Today, I am just reheating canned corned beef and cooked it in egg, onion and cherry tomatoes. These two are best too to have in the pantry. My sister gave me some of her home grown parsley. Using it to garnish my bao bun with eggy corned beef. Addition to it my leftovers arugula. My meal is comforting, colourful, simple and delicious. Let’s get the meal done and sit by the fire!!!!

Ingredients

6 cherry tomatoes
3 bao buns, bought and thawed
3 eggs
1 canned corned beef, 340 g
1 onion, sliced
arugula
parsley
oil

Method

Put kettle on. Open the canned corned beef and set aside. Then peel the onion and slice it; set aside. Next lightly beat the eggs. Heat oil in pan on medium heat. Then add onion toss around for 1-2 minutes until softened. Now pour the beaten eggs in and cook it meantime breaking it to small pieces.

Now add in the canned corned beef, breaking them and tossing around with the egg mixture. Heat to warmed up the corned beef for 2-5 minutes. Meantime, pour the hot boiling water into a pot with a steamer basket. Put the bao bun in. Make sure not to crowd them. Steam until bao bun is soft, slightly puffed up and warmed up.

Wash arugula and dry them. When bao buns are warmed up, gently open then up. Put some arugula inside each bao bun followed by eggy corned beef. Then plate them with 3 cherry tomatoes for lifting up the 1st bao bun, followed by the seconds bao bun, and then place the remaining cherry tomatoes to lift up the 3 rd bao bun. Place some parsley opposite each other on the second bao bun and one on top of the second bao bun. Enjoy with a cool beer!!!

Note: Keep the extra cooked eggy corned beef in an airtight container in the freezer for one to two weeks, in the fridge for about 5 days. You can have it with toast or bread. You can add it into fried rice or pasta. You can use more bao buns.

https://helenscchin.com/2024/11/13/bao-bun-with-eggy-corned-beef-and-arugula/

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