Stewed egg with walnut(xiang nong he tao dun dan )

Stewed egg with walnut

Introduction:

"Walnut stewed egg, fragrant and sweet taste, the taste of childhood in memory. I remember when I was a child, my mother often stewed it in a small porcelain bowl, followed me running around, and fed it into my mouth. Walnut mellow accompanied by the soft and tender eggs, sweet and slippery, full of sweet. When I left home when I grew up, I never ate walnut stewed eggs made by my mother again. After getting married, he began to wash his hands to make soup. Although he made many delicious dishes, he never thought of stewing a bowl of walnut stewed eggs by himself. Until one night, Mr. Zhang was peeling big walnuts to eat, and suddenly said to me, in addition to eating the walnuts directly, can we have another way to eat them? This reminds me of the walnut stewed egg I ate when I was a child, so I told Mr. Zhang how to eat it. In addition, I only ate it, but I didn't make it. After listening, someone looked at me suspiciously and said that I would definitely not do it. Well, Mr. Zhang, let's wait and see. Take out the eggs in the refrigerator, break them up, add seasoning according to the taste of my childhood, steam them in the pot, and then sprinkle them with walnut powder. It's easy for ten minutes. The delicious food of my childhood appears in my hands again. For Mr. Zhang to taste, delicious 100 points ～ "

Production steps:

Step 1: break up 2 eggs

Step 2: add a little yellow rice wine and stir well

Step 3: dissolve brown sugar in water

Step 4: the amount of water is about twice that of egg liquid

Step 5: peel the walnut to get the meat, smash it with the back of the knife and put it aside

Step 6: sift the egg

Step 7: in a wide bowl, mix the egg and brown sugar water

Step 8: add water to the steamer, seal the wide mouth bowl with plastic wrap, and steam it in the steamer for 5 minutes

Step 9: carefully remove the plastic wrap and sprinkle with chopped walnuts

Step 10: wrap the plastic wrap and steam for 5 minutes

Materials required:

Eggs: 2

Walnut: 3

Brown sugar: right amount

Yellow rice wine: right amount

Water: moderate

Note: 1, the amount of brown sugar according to personal taste to add, or change into white sugar can also, brown sugar taste more fragrant. 2. When steaming eggs, the ratio of egg liquid and water is basically kept at 1:2, so that the steamed egg soup is just soft and tender. 3. This dish is suitable for children and people with weak constitution. It is rich in nutrition.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xiang Nong He Tao Dun Dan