Scorch
By VicentaLakin
It's a trick to make good toads, first of all, to add water to the eggs, what water, what temperature. Flower clams and eggs, I don't add ordinary water, but water that boils clams. It's different from a flower clam, because its shell is thick, so let's pre-empt it, and in the course of it, fresh juice from the clam will be released into the water. It's the essence of the clam and its smell, so don't throw away its juice, so let's use it to steam the egg. And the eggs which were evaporated from soup, it is a fresh, fresh eyebrow. The practice is shared below. Foods used: 1 spoonful of onions for 3 salt 1 g of eggs
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Scorch
1
Prepare the clams. The clams are different from the clams. The price is higher than the clams. These clams usually have little sand, so they can be used. The clams are thicker, the most beautiful。
2
Put the toads in the water. And when the water boils, it goes into the clams, and the fire boils, and it boils for about an hour or two, and the soup in the pot begins to turn white. Unlike other clams, it's hard to cook, so we have to cook early and cook with eggs all the time. Boil it and remove the foam from the soup。
3
After about five or six minutes of cooking, there's an open mouth with a clam. We need to be fast-eyed and fast, so the clams don't grow old。
4
Until all the clams are pulled out and a little deeper plate set. If there are individual clams that don't talk, we can try to open them with tools like knives, and if they're not fresh, they must be thrown out。
5
If there is sand in the clams, we also have to use it to wash and sink. Waiting for it to cool to warm, not too cold, not too hot, which is the focus of the stench of the nest. Adding water to the eggs that is still to the warmth, the ratio of water to eggs is 1.5:1, i.e., the amount of water that each egg has put in half an egg. This can be measured in half an egg shell。
6
The eggs are fully scalded with salt and sifted into the toad. The purpose of the sift is also to make the roasted eggs more delicate。
7
Put the water tank in the steam tank, connect to the power source, I use a time limit of 10 minutes, then put it in the plate, and it takes two seconds to see the steam coming out. When you're steaming, you can put a layer of film on your plate, with a few holes on it. Or put a plate on it to prevent the vapour drop, so I can drop the steam in my rice tank around, so I'm not covering it. You can also make it with an ordinary steam pan。
8
Because the lids of the steaming pot are transparent, the maturity of the eggs can be observed at any time, and in about eight minutes the omelet condensation can turn off the fire. It is important to remind you that if you want to save the time, you can use a big disk like mine, which is so big that you can not have completely no tolls when you pour into the egg fluid, and the bigger the plate, the greater the contact of the egg fluid with the pot, the easier it is to evaporate。
9
Take out the steamed eggs, put on the sauce, put onions, red pepper rings, and eat。