Five-colour steamed eggs
By VicentaLakin
Steamed eggs are nutritional foods that are popular, well-nourished and soft, which I have to eat for the rest of my life. A single steamed egg is really tired of eating, coffee likes to add a variety of foods, nutrients and tastes。
Recipe Recommendations
Steps for Five-colour steamed eggs
1
Food packs。
2
Carrot chertin; apricot chertin; onions graft; shrimp pellets; peas and maize to wash clean asphalt。
3
Eggs were thrown into big bowls and scattered。
4
Add pure milk。
5
Add 40 degrees of warm water。
6
Scatter evenly and filter out the balls and bubbles。
7
The boiler is boiled with fresh water, with a little salt and oil, and one minute with peas, corn, carrots and apricots, to extract the asphalt. A small amount of salt and oil is added to the water, mainly for the sake of the heat of peas, which also ensures that it is green and yellow。
8
Shrimp pellets are pouring in for 30 seconds, and the asphalt is extracted. It's gonna take 30 seconds for the shrimp. You'll get old when you're old。
9
Large bowls are covered with high-temperature protective film, and small holes are inserted with toothpicks. Fire evaporates in the steaming pan for 18 minutes. The light and large voltage is 15 minutes away, and today the coffee is chosen for the steam bowl, which is extended by three minutes。
10
Another cooker, with a little bit of oil in the boiler, with a little onions of onions first boiled, then evened with peas, corn, carrots and apricot mushrooms, adding 1 gram of salt。
11
It's very rare to add half a spoon。
12
It's the same in shrimp。
13
I'm going to have to take a shower。
14
The final product is like this, with a little bit of soup and a little sticky. Put it on a steamed egg。
15
The finished chart。
16
The finished chart。
17
The finished chart。Five-colour steamed eggs Make Tips
The ratio of warm water and milk is 1:1, i.e., coffee uses four eggs today, so that the liquids allocated are six eggs, and warm water and milk are equally equal. 2. Eggregated filtration is necessary, there are lumps of eggs in the egg purifier, there are bubbles in the contusion, they are not filtered out, they affect the softness of the egg jars, and they produce bubbles. A good steamed egg is not only smooth as a mirror, but also a fine tissue within the egg pelvis is smooth. 3. As milk is added to the egg fluid to highlight its smell of milk, salt is not added to the egg fluid, the taste is regulated on the head of the juice, salt is added to the juice, and a little bit of it is too soft to be too small to be too large, and in general it is guaranteed that it does not conflict with the milk egg. 4. The most direct way to determine the maturity of the egg is to open the lids and push the steam bowls and make it shake a few times, and the sense of movement in the middle is maturity。