Tea bowl steam
By VicentaLakin
The daily tea bowl is evaporated with Chinese stewed eggs, and the main difference is different in taste. Egg stew is a mixture of egg fluids with water, and the steaming of tea bowls is replaced by juice, which is the most important source of the flavor of the steaming of tea bowls. As with eggs, the steaming of tea bowls is one of the best foods that can test cooks' care and patience. Although the food and cooking process are simple, the visual effects of a wheel of beauty, like curry, require considerable effort and fine observation. It's also the charm of the steaming tea bowl, not only for the enjoyment of vision and taste, but also for the improvement of self。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- senior
Steps for Tea bowl steam
1
First chicken and mushrooms. One hundred and twenty-five grams of chickens' thighs are cut into small pieces of a square centimetre, spilled into one-two tea spoons, and tweaked and salted. Chicken thighs are not as sensitive to the fire as chicken chests, needing no special attention, and are better suited to steam tea bowls。
2
Wash two mushrooms and dry them clean, remove the shroom handles and cut them into two millimeters thick。
3
And now we're going to make a pot of steamed egg fluid. Take a big glass bowl, pour in two eggs and mix it evenly with an egg fork. Smuggles as softly as possible, which reduces the chance of mixing gas. If more gases are dissolved in the egg fluid, the heat creates bubbles, resulting in holes within the evaporation of the tea bowl, affecting the appearance of the dish。
4
Add 280 grams of juice to the egg fluid and mix it evenly with an egg fork. act as softly as possible when mixing, which reduces the chance of mixing gas. In the case of powdered juice, the boiling water must be washed, and no tap water should be used, otherwise the dissolved gas in it can create holes inside the steaming tea bowl, affecting the dish phase. Add 10 grams of soy sauce, 10 grams of ointment and 5 grams of wine, evenly mixed。
5
Inevitably, foams are formed during the mixing process, and the most effective way to remove them is through sifting, which is largely blocked on the screen. After the sifting, the steamed egg fluid of the tea bowl is ready。
6
Take a capped tea bowl, lay a quarter of the chicken on the bottom of the bowl, then add 10 grams of white fruit and a quarter of the mushroom tablet。
7
A quarter of the egg fluid was poured into the tea bowl and finally placed in a shrimp with a decapitated head, a shell but a tail. The other three tea bowls were evaporated in the same order。
8
Take a steam pot and boil the fire. The tea bowl is evaporated carefully into the steam cage. If metal evaporation cages are used, the hot-resistant plastic sheet or plank must be on the bottom of the tea bowl. Otherwise, the heat would flow directly from the metal evaporation cage to the tea bowl, resulting in a rapid rise in its temperature, which would create many holes inside the evaporation. The tea bowl was then placed in a steam cage and turned into a small fire evaporation for 18 minutes, after which three radish sprouts were removed and decorated to the table。Tea bowl steam Make Tips
When metal steam cages are used, it is important not to forget the plastic sheet or the wooden sheet with an insulated layer of heat between the steam cage and the tea bowl, otherwise it is difficult to make a lean taste and visual effect。