Steam eggs
By VicentaLakin
WHEN IT COMES TO STEAMING EGGS, IT'S EASY FOR EVERYONE TO WATCH THEM, BUT THEY CAN'T SIFT, AND THE EGGS ARE SCATTERED, AND THEY ADD A PROPER AMOUNT OF RUNNING WATER TO MIX, AND IT'LL BE FINE ONCE THE TOP DRAWERS STEAM! THE LIGHT AND SMOOTH ENTRANCES ARE READY, AND THE ELDERLY CHILDREN LOVE TO EAT, AND EACH TIME A LARGE BOWL OR A SMALL BASIN IS REQUIRED, WITHOUT ENOUGH。
Recipe Recommendations
Steps for Steam eggs
1
You pick six eggs for the big one, five or six eggs for each of them。
2
Take large bowls or tubs, fill the eggs, and break them up as evenly as possible。
3
Burn a pot of open water and cool about 80-90 degrees of water, with a spoon, an egg to a spoon。
4
It's best to mix it evenly with chopsticks. It's better to mix it evenly with an eggbeater. This is the first step. Eggs are mixed with water。
5
It is best to mix salt, onions and oil, preferably with soy oil, and the colour of the evaporated eggcake is particularly appetiteful. There's no soybeans or anything, but it's just as good as it's good. This is step two, the spice。
6
A proper amount of water is added to the pot, a well-mixed egg fluid is placed on the steambox, the fire is burned open, the small fire is evaporated for 10 to 15 minutes, which has to do with the size of the eggs to be steamed and the thinness of the containers used. The bowl is thick, and six eggs are abundant and steamed for 15 minutes. It's a third-step upper drawer that's evaporated, with a fire burning for 10 to 15 minutes。
7
Make sure you put your gloves on and take out the steamed eggs. Don't burn your hands. If you don't refuel before steaming, you can add a little fragrance or a little raw。