Steamed eggs(zheng shui dan )

Steamed egg method:

Raw materials for steamed eggs:

Two large eggs, a cup of cold water, two green onions, chopped (do not eat green onion free), less pepper,

1 tsp soy sauce, 1 / 3 tsp salt

Steps for making steamed eggs:

1. Add seasoning and cold boiled water to scatter the eggs, remove the bubbles floating on the surface layer (can be separated by dense hole sieve).

2. Pour the eggs into a container about six inches in diameter, cover and steam with toast for four and a half minutes until cooked. Take out, sprinkle the scallion, cover for one minute, wait for the scallion half cooked, drizzle a little cooked oil and soy sauce.

Note: the thickness of the egg affects the cooking time, so write down the diameter of the container for your reference.

Boiled egg

synonym

Steamed eggs generally refer to steamed eggs

Steamed egg is one of the traditional delicacies. It is a home-made recipe suitable for all ages. It is called "steamed egg" in the South and "egg soup" in the north. Shandong and northeast people call it "steamed cake". Although "steaming eggs" seems simple, there are still many people who fail to do it, either because they put too much water, which leads to the separation of water and eggs, or because the water and eggs are steamed too old, and the egg body is honeycomb. In order to steam delicious water eggs successfully, we need to control the amount of water, water temperature, egg beating skills and heat.

Characteristics of dishes

It is fresh, tender, smooth, bright and nutritious

Production method

Home style steamed eggs

Ingredient: three eggs

Seasoning: 1 tbsp salt, 2 scallions, 2 tbsp oil, 2 tbsp oyster sauce, proper amount of cooked white sesame.

step

In three bowls, add one spoonful of salt to beat the eggs well, and about one or two pieces of minced lean meat. Those who like to add chives can chop them up with two pieces, two spoonfuls of oil (only one spoonfuls if it is lard), two spoonfuls of oyster sauce, and proper amount of cooked white sesame.

1. Put the oil on the fire and heat it to 60%. Pour in the minced meat, add some salt and stir fry until done. Add oyster sauce and chopped green onion and stir fry until fragrant. Set aside in a small bowl.

2. Put the steaming rack into the pot, add water to boil, add about 50 ℃ hot purified water and oil to the egg juice, mix well, cover the steaming rack, and steam over medium high heat.

3. When steaming for about four minutes, remove the cover and let it dry for more than ten seconds. Then close the cover and continue steaming.

4. When steaming for about three minutes, insert the chopsticks into the egg in the center of the bowl to check. If it is too thin, cover it and steam for more than a minute before checking until the egg at the bottom of the center of the bowl solidifies to the same degree as the egg surface.

5. Take out the bowl, spread the minced meat on the egg surface, and then sprinkle with white sesame seeds, then serve.

Egg steaming in microwave oven

Ingredients: two eggs, water (or chicken soup), appropriate amount of salt, shrimp, mushroom, scallion (optional).

Steps:

1. Beat the eggs well, add the same amount of water or chicken soup, mix well, add appropriate amount of salt to taste, then put the egg juice into the big bowl, and wrap the big bowl with plastic wrap (the plastic wrap must be tightly sealed, otherwise the air will run into the egg juice, and the steamed eggs will not look good or taste good);

2. Put the big bowl into the microwave oven and steam it with the fire of "defrost" (the reason for using small fire is that the egg will solidify slowly due to the slight heat. If you use large fire, the egg will "explode" all at once);

3. Two eggs need to be steamed for about 15 minutes, but different microwave ovens can be adjusted appropriately. If you want to make the steamed eggs more fancy, you can take them out when the eggs are almost steamed, put in shrimps, mushrooms and scallions, and then seal the bowl and steam them until they are cooked;

Production key

Key 1: never put monosodium glutamate in steamed eggs.

Key 2: warm water is better.

Key 3: the ratio of egg liquid and warm water is about 1:1-1.5.

Key 4: it's better to filter out the small bubbles of the beaten egg liquid, and then steam it in the pot.

Key 5: water quantity and temperature. Warm water should be used instead of cold water or hot water. The eggs steamed by cold water are not smooth enough. Hot water is easy to make the egg liquid into flower. The ratio of egg liquid and warm water is 1:1. You can't pinch how much water you put. You can directly use the eggshell to mix it, which has high accuracy.

Key 6: egg laying skills. Usually, there are honeycomb holes in water eggs. Part of the reason is that poor beating skills make bubbles in the egg liquid. Therefore, when beating eggs, keep stirring in one direction until the egg liquid becomes fine and smooth before steaming.

Key 7: heat. Steamed eggs must be slow stewed with a small fire. If the fire is too large, the eggs are easy to get old.

Key 8: you can add some water starch to the egg liquid to make the steamed eggs more fresh and tender; you can also use warm milk instead of warm water to make the eggs taste more delicious.

Key 9: when steaming eggs, add another container on the container to cover them, so that the steamed eggs will not bubble.

nutritive value

protein

Eggs are rich in high-quality protein, with 12.7g protein per 100g egg. The protein content of two eggs is roughly equivalent to that of three Liang fish or lean meat. The digestibility of egg protein was also the highest in milk, pork, beef and rice.

Egg is rich in methionine, but cereal and legume are lack of this essential amino acid. Therefore, the bioavailability of the latter two can be improved by mixing egg with cereal or legume.

Fat

Eggs contain 11.6 grams of fat per 100 grams, most of which are concentrated in the yolk, with unsaturated fatty acids as the majority. The fat is milk like and easy to be absorbed by the human body.

Other nutrients

Eggs also have other important micronutrients, such as potassium, sodium, magnesium and phosphorus, especially the iron content in yolk is 7 mg / 100 g. Eggs for infants can supplement the deficiency of iron in milk. The phosphorus in the eggs is very rich, but the calcium is relatively insufficient. Therefore, the milk and eggs can be fed together to supplement the nutrition of the baby. The contents of vitamin A, B2, B6, D, e and biotin in eggs are also very rich, especially in the yolk, vitamin A, D and E are easily absorbed and utilized by the body. However, the content of vitamin C in eggs is relatively small, so it should be taken with foods rich in vitamin C.

Nutrients

Food Guide

Nutritional efficacy

Invigorating brain and improving intelligence

Protecting liver, preventing arteriosclerosis, preventing cancer and delaying aging

Beauty and skin care

Unsuitable crowd

Patients with kidney disease and high cholesterol should not eat

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Chinese PinYin : Zheng Shui Dan