Steam eggs
By VicentaLakin
Today I made a steamed egg and made my son feel what an entrance would be, and this is when I took him, I did countless times and so many times... the experience of the steamed egg. Several points of the steamed egg: 1. The caps prevent the drop of water vapour on the lids from leaving water marks on the egg fluids. 2. Preheating is intended to allow for an accurate determination of the time required for a steamed egg. 3. The combination of 37 degrees of hot water with egg fluids contributes to a faster temperature during the evaporation of the egg fluid. 4. Water with 1.5 times the egg fluid ensures that the water egg is sufficiently tender. 5. The ooze is sifted so that there are no beehives in the evaporated eggs, ensuring that the ooze is smooth enough. Carnation: If the baby is fed, a small amount of salt and vegetables may be added after the screening。
Recipe Recommendations
- Earth eggs of 3
- Haitian Brand Steamed Fish and Soy Sauce appropriate amount
- small scallion a little
- pure water
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steam eggs
1
Preparation: 3 eggs, a small amount of sea-stealed fish oil, a small amount of onions, 37 degrees of pure water, one soy milk filter, above。
2
Steam pots are burned with water, and the tatters are put into the steam pots to preheat。
3
• Preparation of evaporated egg fluids for preheating: three eggs are spread as flatly as possible, with 37 degrees of pure water added to 1.5 times the egg fluid, evenly, filtered through the egg fluids with soy milk, filtered into the preheated egg fluids, covered with caps, covered with pans, starting with timing, 12 minutes of steam, and shut down the fire。
4
A little bit of steamed fish oil in the steamed eggs and a little onions of onions。