Autumn eggs
By VicentaLakin
Eggs are rich in protein, they are often eaten, they are brain-smart, and one egg a day is essential for breakfast. My Shiba likes eggs, whether they're boiled with shells, fried or steamed. This autumn egg paste, made today, is not only delicious, but also very expensive and suitable for guests. How to evaporate soft eggs does require some skill, and I'll share it with you。
Recipe Recommendations
Steps for Autumn eggs
1
Prepare the material, wash the ace with salt and remove the wool from the surface。
2
The eggs were croaked in the bowl, with a little salt, warmed with water, and broken with a hand-plug。
3
Just take the egg fluid out, don't give it away。
4
Throw away the surface bubble, sift once, and put egg fluid in the bowl。
5
Autumn slices and softly flattens the surface of the egg fluid。
6
When steaming, a plate is attached to the bowl, or a protective film is placed to prevent the drop of water from the steaming pot to the surface of the egg, affecting the smoothness of the surface. When the steam pans are on, the bowls filled with egg fluid are placed in the steam cage。
7
The fire evaporated for eight minutes, and the fire suffocated for three minutes。
8
Take out, remove the film, get a little steamed fish drum oil and a few drops of perfume, and eat the eggs。
9
It's so smoothAutumn eggs Make Tips
1. Adjust the steaming time based on the number of eggs and the size of the container to avoid overcooking.
2. The water used to mix with the egg mixture should not be boiling hot, otherwise it will turn into egg drop soup when added.
3. The ratio of egg mixture to warm water is generally 1:1, 1:1.5, or 1:2, depending on your preferred texture.