Ham water steams eggs

1

Prepare food, eggs into the bowl, ham cut small particles。

2

Put a little salt in the eggs and mix it evenly。

3

Add eggs twice as warm as water。

4

(b) Fall into ham and ham particles, with full and balanced mixing, and pick out the bubbles with chopsticks。

5

Cold water on pot steam。

6

The egg bowl is covered with a lid to avoid holes in the air. Steam for 15 minutes。

7

The finished chart。

8

Done maps, fresh and smooth。

9

Producing maps, colourful。

10

Producing maps, nutritious。

11

Producing maps, healthy nutrition。

The water used to mix with the eggs should be warm water, not cold or hot. Cold water makes the eggs less tender and smooth, while hot water easily turns the egg liquid into curds. When beating the eggs, stir continuously in one direction until the mixture is smooth before putting it in the pot for steaming. The ratio of egg liquid to warm water should be around 1:1 to 1:1.5. It is best to filter out small bubbles from the beaten egg liquid before steaming. Steamed eggs must be cooked over low heat; if the fire is too large, the eggs tend to become old and dry. When steaming, place another container on top of the container holding the eggs to cover it, so that it does not bubble up. Steamed eggs must never contain MSG.