Steam eggs
By VicentaLakin
Water steaming eggs has always been one of my little friends' favorite foods, and the variety of things is such that, on the basis of original water steaming eggs, there are many different tastes of water steaming eggs, such as meat and water cucumbers, shrimp steaming eggs, etc., which are delicately smooth, like pudding, and every time a child goes to a hotel, I don't think any of the little friends around will like it。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steam eggs
1
Get two eggs ready in advance, a little pork pie, a three-point-and-seven-skinned pork. Just chop it up。
2
Two eggs in the bowl with a little salt。
3
A single bowl of warm water, which is poured into the egg fluid, is again smoothed with chopsticks, and the ratio of egg fluid to hot water is 1:1.5, at most not more than 1:2, which is the smoothest of the eggs。
4
Prepare a filter that can be bought at the supermarket next to it, filter the mixed egg fluid into the voltage, filter the eggs twice, and filter the small bubble completely so that there are no air holes。
5
The filtered egg fluid can be evaporated directly into the pan, I use a steam tank, and there will be no water vapour coming down, so there will be no need to cover the film, so it will be evaporated directly. If evaporation is used, it will need to cover the plate, and it will be converted into a small fire evaporation of about 10 minutes after the water has boiled。
6
Steamed eggs are used to fry the meat, boil the boiler, and then pour in the wine, raw and old, and the meat is easily cooked。
7
Steamed eggshells are smooth as a mirror, and they are beautifully eaten directly; they are suitable for infants and the elderly。
8
Pour the roasted meat on the eggs, then mix it, and have a nice meal。Steam eggs Make Tips
One, if the egg cake colour is to be yellower, chooses the quality of the eggs, which are much yellower than the normal egg colour; two, if you add water to the egg fluid, you choose warm water, and there are no bubbles and thinly smooth eggs; and three, the ratio of egg fluid to water, which is about 1:1.5, is the best of the eggs, as smooth as pudding。