Steam eggs
By VicentaLakin
Steamed eggs. Some places called it steamed eggs. It's different, but it's the same. Remember when I was young, when I was sick, my mom made eggs. Taking out the eggs that are usually saved at home, it takes only a few minutes to get to the table, drop a few drops of sesame oil, fragrances, throw a spoon in the mouth, and it's soft and smooth and delicious. Even if there is no appetite for it, I am usually the one who does not refuse it, and I am the one who is the one who is the one who does it. Every time, my mother smiles at me, and her eyes are filled with love and love. When I grow up, when I think about it, I'm warm and warm and I grow up and I'm a mother. I wanted to give my mother's past taste to my little baby. So, it started over and over again, but the evaporated eggs were either old or water was too much, or the beehive was just not beautiful. But isn't there something about kung fu? So, finally, I've got a few little tricks for the evaporation of perfect eggs, which I'm sharing with my folks today。
Recipe Recommendations
- eggs 2 only
- warm water appropriate amount
- onion a little
- salt a little
- soy sauce a little
- sesame sesame oil appropriate amount
Steps for Steam eggs
1
Raw materials。
2
An egg knocks a hole in the head, pours out an egg fluid, doesn't throw eggshells, it works
3
Egg fluids are even。
4
Two eggshells of warm water poured into the mixed egg fluid and continued to be fully modulated。
5
A little bit of salt flattening。
6
Don't use a spoon to take the foam off the surface of the egg。
7
Covered with a protective film on the outside of the treated egg fluid container。
8
The water in the steam pan is burned open and the containers containing egg fluid are placed in the steam cage。
9
Plus, the fire evaporates for about 10 minutes, removes, removes the protective film, and then a bowl of smooth eggs is evaporated。
10
Just a little raw and sesame oil, so that the onions can be sliced into it and eaten while it's hot。