Japanese tea bowl steam
By VicentaLakin
hello, i'm the japanese mother in kyoto who's become increasingly worried about her future because of the effects of new pneumonia. i'd like to upload the recipes to the food world, which is a simple japanese dish at home. i hope my friends who have come to the classroom, people who love kyoto, and people who love to cook, read my recipe and can cook as easily as they did when they came to kyoto. we can learn from each other and help each other wherever we are. although there are many undesirables, our future will come. my chinese is not well enough to upload my recipe to the chinese teacher, but if you find something you don't understand, please don't tell me. thank you!
Recipe Recommendations
Steps for Japanese tea bowl steam
1
1 Scratch - When slashed to the right size, the hot water was poured over the chicken to remove the extra oil and smell. Put salt on it, rub it a little. 2 Other vegetables cut into appropriate sizes。
2
The salt is added to the 3-high soup so that the soy sauce is evenly mixed and cooled. When the eggs were ploughed, they slowly poured into the soup and continued to mix evenly and filter twice。
3
5 tea bowls are filled with materials and slowly pour into egg juice。
4
Prepare the steam pan, fire the fire, open the steam pot, put the tea bowl inside and cover it. The eyes can see the steam coming out, with two chopsticks, each on the right and right sides of the pot, to leave a gap between the lids and the pot, and to evaporate for 15-20 minutes。Japanese tea bowl steam Make Tips
The other foods are silver almonds, limo, fish, which are suitable for steaming in tea bowls. Be careful not to blow out bubbles when you slowly pour into egg juice. Because the heavier food will sink to the bottom of the bowl, if you want it to float on the upper part of the steamed egg, you don't put it in the egg fluid until it's halfway through. Finally, three leaves were placed on top。