Steamed eggs(zheng shui dan )

Steamed eggs

Introduction:

"I think steamed egg is an eternal classic dish! Never out of date, simple, delicious and nutritious! Suitable for all ages. Last night, I wanted to steam eggs in a stew cup. Because there is a lid, I don't worry that the water policy will fall into the bowl. Many people use plastic wrap, but I always think it's unhealthy. Last night my husband ate this steamed egg and gave me 9 points. Hahaha ~ ~ ~ it's as smooth as tofu flower. "

Production steps:

Step 1: add some salt to the eggs and break them up;

Step 2: after the eggs are broken, add water; the amount of water is a test of people, whether the eggs are tender or not is the key step. According to personal experience, generally, the amount of water is 2-2.5 times of the egg liquid. (this amount will be more tender, after steaming, the spoon will step off, so it also depends on the taste I like.) 1.5 times is a little harder;

The third step: use a spoon to skim the foam on the egg surface.

Step 4: pour the egg into the stewing cup, cover, add cold water to the pot, steam over high heat for 10 minutes. You can start the pot (of course, if you have more weight, it will take longer. Here is the quantity for two people)

Step 5: heat the oil in the pan.

Step 6: after steaming, sprinkle with scallion, sprinkle with a little delicious soy sauce, and finally sprinkle with hot sesame oil (you can hear the sesame oil "squeak" on the egg surface, feel a sense of accomplishment)

Step 7: finished product

Step 8: take a breath and see if it's very delicate. Make sure there's no honeycomb

Materials required:

Egg: 1

Scallion: a little

Soy sauce: 1 teaspoon

Peanut oil: 20g

Note: the key to steaming eggs depends on the amount of water and the temperature. It depends on the amount of eggs. Generally, the ratio of eggs to water is 1:2 or 1:2.5. After the scallion, put the hot sesame oil at last.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zheng Shui Dan