Steamed tea bowl in Japanese style(ri shi cha wan zheng )

Steamed tea bowl in Japanese style

Introduction:

"Japanese tea bowl steaming can also be said to be seafood steaming eggs. Generally, Meretrix meretrix and fresh shrimp are steamed together, and fish roe is decorated at the end. However, these two Meretrix meretrix are not very fresh, so they are replaced by crab willows. I believe many people who have eaten Japanese cuisine are familiar with this dish. Its smooth taste and strong fresh fragrance give people a strong impression, and its method is simple and easy "Successful,"

Production steps:

Step 1: beat the eggs into an empty bowl,

Step 2: beat the eggs evenly, add warm water twice to three times the volume of the egg, (about 50 degrees is the best, if there is no thermometer, you can still take a bowl of water and put it in the oven for a few minutes,)

Step 3: stir evenly,

Step 4: add soy sauce and salt,

Step 5: sift the egg,

Step 6: put it in a small bowl (70 or 80 points is enough)

Step 7: cover with plastic film (to prevent excessive water vapor when steaming)

Step 8: steam for about 6 minutes, open the preservative film and put the shelled shrimp and crab fillet in,

Step 9: steam it for about 5 minutes. (I'm afraid the unripe students can use toothpick to insert the eggs. The unripe ones will have water, but the cooked ones will not.)

Step 10: steam the Japanese tea bowl,

Materials required:

Egg: one

Raw soy sauce: 1 / 4 teaspoon

Water: 2-3 times that of an egg

Fresh shrimp: 4

Salt: 1 / 8 teaspoon

Note: the ratio of steamed eggs to water in a Japanese tea bowl is 2-3 times that of eggs. If there is too much water, the steamed eggs will be tender, but it's not that the tea bowl is steamed, and it loses its unique q-bomb feeling, so this ratio must not be changed easily,

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: other

Chinese PinYin : Ri Shi Cha Wan Zheng