Steamed eggs(hua nen zheng ji dan )

Steamed eggs

Introduction:

"If the skin is creamy and can be broken by blowing, it is usually used to describe a girl's perfect skin. If you use these two words to describe a tender and smooth egg soup, it's quite appropriate. Egg soup is also called steamed eggs, water steamed eggs, if you use milk instead of water, you can also call it egg pudding. I remember when I was reading, I especially liked to eat this for a while, but at that time, the Internet was not as developed as it is now, and I didn't have any cooking experience. The steamed eggs are either old or scattered and can't be shaped. Moreover, they are full of holes. They are as ugly as they are. And now fortunately, with the powerful search function of the Internet, after constant attempts, we can finally steam the egg soup as smooth as a mirror, water as smart, and melt at the entrance as you like. "

Production steps:

Step 1: break the eggs into a uniform liquid. If there is a screen, it is best to filter it once.

Step 2: melt the sugar with boiling water, wait until it is cool to the mouth, put the milk powder into the mixture and set aside.

Step 3: pour the cooled egg (2) into the egg liquid along the edge of the bowl, and mix well with chopsticks.

Step 4: let the egg mixture stand for a period of time, cover the mouth of the bowl with plastic wrap or a small bowl, bring the water to a boil, and steam over medium heat for 10 minutes.

Step 5: This is a steamed egg.

Step 6: if you like to eat salty egg soup, the method is almost the same, do not put milk. Before leaving the pot, sprinkle with scallions, drop some sesame oil, close the lid and steam for half a minute.

Materials required:

Egg: one

Water: half a bowl

Milk powder: 1 teaspoon

Sugar: 1 tbsp

Note: to make the export feeling tender and smooth, the egg soup has the following tips: 1) when steaming, you must cover the bowl with something to prevent the water vapor dripping on the egg to form a honeycomb. This is the key to keep the egg soup smooth as a mirror. 2) Make a sweet egg soup and put some milk to help the egg solidify. 3) If you do not put milk, put a little salt can also help egg solidification, a little bit can not eat salty. 4) The ratio of water to egg is about 1:2. More water makes the taste more tender and smooth, less water makes the taste dry. If there is no salt or milk, the proportion of water should be reduced to 1 or 1.5, otherwise it is not easy to form. Like the egg soup in the first picture, the ratio of water is 2.5, with a little salt and a little milk powder, the shape is just as good.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Hua Nen Zheng Ji Dan