Steamed eggs in tender water(hua nen shui zheng dan )

Steamed eggs in tender water

Introduction:

"The ingredients are simple, and the method is simple. A bowl of smooth, tender and fragrant steamed eggs in the morning is a kind of waiting for your family. Dress up a little and make a feast. The dishes don't fall in price. "

Production steps:

Step 1: two eggs, the same amount of cold boiled water, a little salt, shake well with rock music, do a good job of water steamed egg liquid

The second step: sieve the eggs and filter out the foam.

Step 3: put it in the steamer and cover it with a large circle of plate to prevent the steam from falling into the egg soup. Bring it to a boil over high heat, steam over low heat for 10 minutes, turn off the heat and simmer for another 10 minutes.

Step 4: it happened that there was fried rape and sea rice at home, so we took them and set them together.

Step 5: dig out the egg soup with a spoon, add oyster sauce, soy sauce and sesame oil sauce according to your taste, remember to put less, it has more egg flavor.

Materials required:

Grass egg: 2

Warm water: right amount

Salt: mixed juice

Note: 1, steamed egg soup bowl I measured about 170 grams of liquid, so I used two eggs, about 83 grams, and then added 90 grams of water. If you don't have a classmate at home, just ask him to come. The ratio of eggs to water should be controlled between 1:1-1:1.2. The more water, the more tender. 2. The water must be boiled water to cool. You can also use fish soup, chicken soup and other high soup to replace it. Just remove the oil from the high soup and update the fresh and delicious. 3, filter foam can prevent honeycomb on the surface. Children's shoes without small sieves can be replaced with gauze. Children who do not mind honeycomb can ignore this step. 4. When steaming eggs, you must put a big circle plate on it or poke a hole with plastic wrap to prevent steam from falling in. 5. When steaming eggs, you can put the processed clams, minced meat, fresh shrimps, mushrooms, agaric, etc. into the egg liquid to make steamed eggs with more nutrition. 6. If you want to save more trouble, you can directly replace part of the water with soy sauce and put it into the egg liquid shaken in step 1, which is more convenient. 7. As for the steaming time, this bowl used a depth of 3-4cm, so it steamed for 10 minutes and stewed for 10 minutes. Usually I often use deep dish steaming, at most 2cm, usually steam for 7 minutes after boiling, and then stew for a while. About the time of stewing, it's not very fixed, but it's not less than 5 minutes. After all, it's very hot at the beginning and can't be taken out. Just cover and simmer.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Hua Nen Shui Zheng Dan