Tea bowl steam
By VicentaLakin
The steaming of tea bowls is no different from the general steaming of eggs, but the containers are small cups of tea, since most Japanese cooking is one meal per person. And then again, it smells like "and wind," which is a very representative piece of Japanese wood soup, which looks light, but has a very deep taste. I'm using seafood and cedar today to steam eggs. It's delicious
Recipe Recommendations
- eggs of 2
- fresh shellfish of 4
- shrimp of 4
- Soaked sea cucumber one
- matsutake a little
- salt a little
- cooking wine 1.5 spoon
- onion a little
- water 180 grams
- salty and fresh
- steamed
- half an hour
- simple
Steps for Tea bowl steam
1
Ready ingredients
2
When the tumbles, wash, cut into Ding
3
The cucumbered sea cucumbers, prawns and fresh beers are made for a while
4
Put some wine in the eggs
5
With a little salt and even, you can add a little bit more, because the egg fluid still has to change the water
6
Egg fluid to water, ratio of egg to water 1:2 (if there's any soup, it's best)
7
Smuggle evenly
8
Put the ingredients in the jar and leave some shrimp and sea cucumber for decoration
9
The egg fluid was filtered and poured
10
I'm ready. I can put a film on it
11
The boiler boiled, the platinum in the steam cage, 10-15 minutes on the top, depending on the container
12
After steaming to the top of the egg, condensate, put in shrimp, sea cucumber, etc., and then steam togetherTea bowl steam Make Tips
It took me 15 minutes to figure out how long the cages were evaporated