Meatwater steamed eggs

1

The eggs are inserted into the bowl in order to know how much they are and to measure more accurately the amount of water required。

2

The egg drops into another big basin, salts out, 1.5 times the amount of water to mix, and the water needs to be warm. It should be found that frozen eggs are knocked out like Jell-O, while eggs placed when room temperature is higher are more watery because the heat lowers the surface of the eggs and is easier to disperse, so they are added to the hot water, which is better mixed with the water (spong cake with hot water and egg fluid)。

3

The mixed egg fluid is sifted into the bowl, covered with a protective film, and evaporated in a boiler that is already hot for about eight minutes. The filters are designed to remove the bubble from the surface, but it is okay to sift, but the surface is not as smooth as it is; water vapour drops into the egg fluids that cover the protective membranes that effectively avoid evaporation; small and medium fires are used to steam eggs; and fire is not allowed。

4

Skinned meat is cut to death, with a little salt, starch and oil。

5

The boiler heats up a little bit of oil, so the meat is cut out。

6

The eggs were evaporated up to eight minutes later to remove the protective film, pour it into the meat, and then replace it with protective film for three to five minutes。

7

And then we'll put the onions in the pot, and we'll get a taste for it。

The ratio of eggs to water is 1:1.5-2; if there is too much water, the stench of the eggs is not condensed, the water is not so big as cake, the water must be warm, so long as one mix is added to the hot water, don't worry that the eggs will be cooked. (It is common to pour boiled milk into the eggs, as when we make kashda sauce, it is not.) If you pour the eggs into the water, you really will. 2. The evaporation of eggs must be covered with a protective film or a plate so that the water vapour on the top of the pot does not drop into the egg fluid, adding more water to the egg fluid, so that the evaporation of the eggs does not condensate. 3. The firepower of the steamed omelet is not too high, and the fire is too urgent to swell into a beehive. It can only be evaporated with small and medium fire, which should not take too long. If evaporated for long periods of time, the beehive will also appear in the egg husk。