Chicken cake
By VicentaLakin
There's always a hole in the chicken cake, and after a lot of searching, we've finally learned how to make the smooth chicken cake, and we'll share the victory
Recipe Recommendations
- eggs one
- salt appropriate amount
- soybean oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Chicken cake
1
An egg in a bowl
2
The other little bowl was filled with fresh water in the same amount as egg fluid. The water-to-egg fluid ratio is between 1:1 and 1:1.5. The water is warmer, and salt is added to the water, which is evenly mixed and fully dissolved. Salt can also be put in subsequent egg-thrusts, so that it can be more evenly distributed。
3
The salt water and the egg fluid are mixed and mixed to the full dispersing of the egg fluid. (The surface will have a lot of bubbles at this point, so that the bubbles inside are the cause of the hole
4
Now there's a bubble-free process - filtering. We went through the egg fluids with a thin net. The bubbles are on the screen
5
it's like this
6
Add an appropriate quantity of soy oil. Chicken cakes with soy oil are yellow and beautiful. Without soybeans and other vegetable oils, the color may be less, but not less。
7
Up the steam pan
8
The critical second process is here — the button. This avoids bubbles in the evaporation process. (If the container of egg fluid is too large, it can also be covered with a membrane, with the same effect. It's just a little bit more trouble than a button, I tried
9
Cover the pan and burn the water. Use fire. Steam for 12 minutes. (Nothing in the process of steaming, e.g., gas-opening, etc., has been resolved by the buttoning process
10
Time's up