Egg soup(ji dan geng )

Egg soup

Introduction:

"Many years ago, I learned a trick from watching a diet program. When I steamed egg soup, I filtered the egg liquid, sealed the bowl with plastic film, and then pricked a few holes in the plastic film, so that the steamed eggs were tender and smooth. Sure enough, well, give it to the little one, and the old one will eat it like this. "

Production steps:

Step 1: two eggs

Step 2: add some salt, add some water, and disperse.

The third step: after the break, there will be bubbles, which can be filtered for one or two times, and the egg will be more tender.

Step 4: filtered egg. Cover the mouth of the bowl with plastic wrap and steam in the drawer

Step 5: This is the effect of steaming.

Step 6: put some scallion flowers, soy sauce and sesame oil.

Step 7: if you think the onion tastes strong in the morning, put four or five ripe medlar on it.

Materials required:

Eggs: 2

Salt: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Water: moderate

Note: usually eat egg soup can omit the step of filtering egg liquid. Because there is a plastic film cover, so more than usual steamed egg soup two or three minutes, remember to low steam yo. Generally, I use eggshells to hold water, one egg for a small shell. That is to say, after beating an egg, don't you have two, half shell? I will hold two small shells of water, not too full. Most steamed eggs are just right.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ji Dan Geng