Soy sauce
By VicentaLakin
Strongly recommended breakfast. Can soy sauce steam eggs? Don't doubt it, it's really smooth, it's ready to enter, it's easy to digest, it's not a small bowl of eggs, it's nutritious, it's beautiful, it's soy, it's eggy, it's an egg
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Soy sauce
1
Get ready to dry 100 grams of soybeans, soak up a night ahead, as shown。
2
Clean it up and put it in a soybean machine, adding 1,000 ml of water, an ol' soybean pattern, and making soybean soy for straight drinking。
3
They then filter out the soybean slag, which naturally cools, about 60°C。
4
There are two eggs in the big bowl, which are fully dispersed。
5
Add around 60°C of soybean soy milk, with a bit of salt, and full homogenization of eggs (1:2.5 egg soy milk) of one egg, 2-3 shell eggs。
6
The soya egg fluids are filtered into two bowls with a filter。
7
Covering the film, the toothpicks with a few holes in the vent, the water evaporated for 15 minutes and the thorium for 2 minutes。
8
After steaming, add a little salty oyster sauce and a little sesame oil。
9
Fresh and smooth, well-nourished, children eating calcium for their stomachs, and mothers eat beauty for their faces。Soy sauce Make Tips
1. If a wall breaker is used, the soy milk needs to be filtrated and the soy milk is burned on the gas to boil before it can be used. 2. Four bowls of soy sauce, 100 grams of soybeans and 1,000 ml of water may be evaporated and so on. The ratio of eggs to soybean is one egg, two to three husks of soybean soybean, which requires about 55-60°C, and which can be used without a thermometer, i.e. a sip of soybean soybean is warm and a little scalding is available。