Stewed egg with sausage(xiang chang dun dan )

Stewed egg with sausage

Introduction:

"I always like to eat stewed eggs, such as minced meat stewed eggs, shrimp stewed eggs, but I don't like the meat and fishy ones at the bottom of the plate, which looks like there is no meat, so after many operations, we have this stewed egg."

Production steps:

Step 1: put two and a half spoons of salt into the four eggs. In my salt jar, there is a small spoon. Two and a half spoons are just right. Put some yellow rice wine and beat it well.

Step 2: sift the beaten egg and pour it into the plate. It will taste better after steaming.

The third step: to the egg liquid in accordance with the ratio of 1:1.5 to 1:2 to add water to the egg, and then mix well, static for ten minutes, so that the upper foam will disappear.

Step 4: while the egg is still, you can do two things: first, slice the sausage; second, boil the water for steaming the egg.

Step 5: after the bubbles on the egg have basically disappeared, the water must have opened. Put the egg in the steamer and steam it for 1 minute. The fire should be moderate. Don't open the fire, otherwise the steamed eggs will be thrown up and look ugly.

Step 6: after 1 minute, open the lid of the pan. At this time, the surface of the egg has coagulated. Spread the sausage slices on it. Cover the pan and turn to high heat first, then turn to low heat. It will be ready in 5 minutes.

Step 7: turn on the fire before you take it out.

Step 8: drizzle with sesame oil.

Materials required:

Eggs: 4

Sausage: 1

Yellow rice wine: a little

Salt: right amount

Water: moderate

Sesame oil: appropriate amount

Note: the sausage must be thin enough, otherwise it will not be steamed well, and it will sink to the bottom of the plate easily

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Xiang Chang Dun Dan