High soup and eggs
By VicentaLakin
IT'S SO GOOD TO BE ABLE TO PUT ON HIGH-SUPPLIED WATERBALLS, FULL OF NUTRIENTS, FRAGRANCES, TASTES NICE, SOFT AND SMOOTH, AND TASTE LIKE JELLY. ACCORDING TO ANALYSIS, 12.8 GRAMS OF PROTEIN PER 100 GRAMS OF EGGS ARE MAINLY PROTEINS AND EGG PROTEINS, WHICH CONTAIN EIGHT AMINO ACIDS NECESSARY FOR THE HUMAN BODY AND ARE VERY SIMILAR TO THE HUMAN PROTEIN COMPOSITION, WITH HUMAN ABSORPTION RATES AS HIGH AS 98 PER CENT. EACH HUNDRED GRAMS OF EGGS CONTAIN 11-15 GRAMS OF FAT, WHICH IS CONCENTRATED IN YOLK AND IS EASILY ABSORBED BY HUMAN DIGESTION, AND CONTAINS A RICH BODY OF EGG PHOSPHORUS, STEROIDS, YOLOGEN AND CALCIUM, PHOSPHORUS, IRON, VITAMIN A, VITAMIN D AND B VITAMINS. THESE COMPONENTS ARE OF GREAT BENEFIT TO THE FUNCTIONING OF THE NERVOUS SYSTEM, AND THEREFORE EGGS ARE ALSO BETTER BRAIN FOOD。
Recipe Recommendations
- eggs one
- Concentrated chicken soup a pack
- sacred fruit appropriate amount
- celery leaves appropriate amount
- Weijixian soy sauce appropriate amount
Steps for High soup and eggs
1
Preparation material. I was going to make fish tails with cucumbers, but I thought celery leaves were the best。
2
Eggs go into the bowl, with twice as much warm water, and four cups of eggs in half。
3
Add a pack of condensed chicken soup and mix it evenly。
4
The egg fluid was filtered several times with a screen。
5
The evaporation bowl is covered with film, with toothpicks and holes。
6
The boiler is evaporated for 15 minutes。
7
A big spoon of soy sauce on the steamed eggs, decorated with holy fruit and celery leaves。High soup and eggs Make Tips
◎ When adding water, be sure to use warm water in an amount of 1.5 to 2 times.
◎ Sieve the egg mixture several times; this is the key to achieving a uniform, delicate texture without bubbles.
◎ The steaming bowl must be wrapped in plastic wrap to ensure the steamed egg has no air pockets and looks presentable.