[stewed egg in soup] - make family nutrition more comprehensive(gao tang dun dan rang jia ren de ying yang geng jia quan mian )

[stewed egg in soup] - make family nutrition more comprehensive

Introduction:

"Egg is a kind of food with rich nutrition but relatively inexpensive price. It is rich in high-quality protein and methionine, as well as many important micronutrients, such as calcium, potassium, sodium, magnesium, phosphorus and so on. The protein contained in two eggs is about equal to that of three Liang fish or lean meat, and its protein digestibility is the highest in milk, pork, beef and rice. Therefore, it is very suitable for children, adults and the elderly to eat eggs from the age of about half a year, which is essential for increasing nutrition in our life. Steamed eggs, not only taste tender and smooth, delicate, and rich egg flavor, but also better preserved its nutritional value, is a good way of cooking. It's just that we usually stew eggs with water. If we change the water into nutritious soup, it can promote the absorption of calcium, strengthen bones, improve immunity, and achieve the perfect balance of delicious and nourishing. "

Production steps:

Step 1: get all the ingredients ready.

Step 2: knock the egg into the bowl.

Step 3: add 1 / 4 teaspoon salt and stir with chopsticks.

Step 4: add 200 grams of water into a strong soup and stir well.

Step 5: add into the beaten egg, and stir again.

Step 6: filter the egg mixture.

Step 7: pour the filtered egg liquid into the container and put it into the boiling steamer.

Step 8: cover a plate (or cover it with plastic wrap), steam over high heat for about 2 minutes, then turn to medium heat for about 6 to 7 minutes to 8 minutes.

Step 9: open the lid and put the shrimps in.

Step 10: continue to cover the plate and pan, steam for about 3 minutes until cooked, drizzle with a few drops of sesame oil and soy sauce to add flavor.

Materials required:

Eggs: 2

Thick alcohol soup: 1

Live shrimp: two

Chives: two

Salt: 1 / 4 teaspoon

Sesame oil: a few drops

Soy sauce: a few drops

Note: 1: when steaming eggs, the ratio of egg and soup is about 1:2, so the steamed eggs are tender and smooth. 2: The mixed egg liquid is filtered to remove the protein that has not been stirred, so that the egg soup is smoother and more delicate. 3: When steaming, steam over high heat for about 2 minutes, and then turn to medium heat. The steamed eggs taste better and are not easy to steam out bubbles. 4: When steaming, you can move the lid slightly to leave a little gap.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Gao Tang Dun Dan Rang Jia Ren De Ying Yang Geng Jia Quan Mian