Jelly eggs
By VicentaLakin
The steamed omelet is out of date with a filament, and it's now popular to do so, soft and smooth and ready to enter. Eggs are probably the first food that every baby comes to eat in the world, and the first food that many fairies learn to cook for their mothers. Simple, but small, skills are also required to keep the eggs from evaporating into dry, insinuable hives. Eggs contain minerals for humans such as proteins, fats and vitamins. They have the effect of brain-friendly stomachs, which are particularly suitable for the consumption of elderly children and people with weak stomachs. The secret is to add water to the egg fluid because cold water affects the integration of water with the egg fluid and causes the egg fluid to sink during the evaporation process, so it is better to use warm water. Adding an appropriate temperature to open the water, the eggs can enter like a tofu brain without evaporation of the film, and it's like a Jell-O, and it's so soft and digestive that children can't eat enough。
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Jelly eggs
1
First of all, we're ready to make all the food we need for this jelly egg: three onions, two eggs. When the child was a child, the precious food was made of wood eggs, and various experts later rumoured that the nutrition of wood eggs was the same as that of ordinary fresh eggs, and that the child wanted to eat eggs for a short time and could make them if they were eggs。
2
When the eggs are in the ready bowl, the eggs made today do not have spare film, so the water must be warm, the water purified less impurity, and the evaporation of the eggs tastes less. Two eggs have enough water around 160 ml. The onions are removed from the leaves and the roots, and they are cleaned and cut to shreds。
3
The effect of mixing the eggs with a clockwise chopstick is to cause pain in the hand. Since the egg sip is for the baby, it's a little light and delicious, so no salt is needed for the sluice, and the last pot will be enough for salt。
4
When the egg yolk is fully mixed and slowly poured into the prepared water, the water and the egg fluid are then fully integrated, the bowl is too small to use an egg-beater, it is mixed in one direction with chopsticks, and the egg fluid surface is subject to a dense foam。
5
Use a spoon to squirt out the ooze, or the veggies don't have enough taste。
6
Steam pots are connected to an appropriate amount of water, so that the egg fluids, which are mirrored, are placed in the steam closet and covered with the pan. It's 10 minutes to steam. Eggs are more cheesy, they're a little old and they're afraid they can't remember the time by a cell phone clock like mine, so they can turn off the fire in time。
7
Don't rush to open the hood when the fire's off, and cold air enters the pot, causing food to contract. The fire was put out for two minutes, and the crumbs were evaporated, and no protective film and no bubbles。
8
Scrutinized egg crumbs are removed from the stove with a hot-handed picket, and for the sake of the egg crumbs, a clean fruit knife is drawn and the cross is drawn vertically and horizontally. The balls are softer, the babies who are involved in cooking have their own knives, so the lines are abstract。
9
And you can put a spoon of seafood sauce in it, and then you can put two drops of sesame oil in it, and then you can put a thin onions on it. You can eat the soft, greasy Jell-O eggsJelly eggs Make Tips
Pumper 1: When you hit egg fluids, you get a little bit of water, not a little water, and the water is too hot to turn into egg soup. Two, about 70 grams of eggs, I use 80 grams of water, close to 1:1, and the evaporated eggs taste soft and smooth, unbreakable and hard, like Jell-O. 3. To try to smooth the surface of the egg, without the trouble of using filters and protective film, with a spoon to remove the foam from the surface. Hi, this is a small kitchen with short notes, thank you for reading, and it's my favorite home food production today. If you like it, please pay attention to me! If you like my articles, welcome to the praises, collections, comments and forwards. Different views can be discussed in the comments section below, and you are welcome to share your specialty or home food with me。