Steamed egg with leek(jiu cai zheng dan )

Steamed egg with leek

Introduction:

"When I was young, my mother often cooked eggs for us to eat. At that time, my family kept more than ten chickens all year round and laid 5 or 6 eggs every day. My mother made delicious food for us in different ways. Steamed eggs with leeks, not only beautiful color, but also make the ordinary steamed eggs immediately become delicious, my sister and I will scramble for food

Production steps:

Step 1: prepare materials

Step 2: put the eggs into a large bowl and stir slightly

Step 3: add 1 teaspoon salt and chicken powder, stir well.

Step 4: take the largest eggshell and add 5-6 shells of water

Step 5: stir evenly to remove the small bubbles on the surface. (the ratio of egg to water is about 1:1.5).

Step 6: chop the leeks and put them into the egg liquid.

Step 7: pour the egg mixture into a small bowl, cover it with plastic wrap, and put it in a pot with cold water.

Step 8: bring the water to a boil and steam for 8-10 minutes over medium heat until it is completely solidified. Pour a little sesame oil into the pan to make it more fragrant.

Materials required:

Eggs: 2

Leeks: 1 handful

Salt: right amount

Chicken powder: right amount

Note: don't put too much water in the egg, it will not form after steaming. It's better to have eggshell to measure water. When steaming, do not use high heat. There will be many small holes in the steamed eggs, which will affect the appearance and taste. If it doesn't taste good enough, add some soy sauce.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiu Cai Zheng Dan