Master a few tips, easy to make tender water sliced eggs -- steamed egg soup(zhang wo ji ge xiao qiao men nen hua shui dan qing song zuo zheng dan geng )

Master a few tips, easy to make tender water sliced eggs -- steamed egg soup

Introduction:

"Steamed egg soup, some places call it steamed egg. Although the name is different, delicious is the same drop! I remember when I was a child, as long as I was sick, my mother would make egg soup. It only takes a few minutes to take out the eggs saved at home, which can be easily served on the table. A few drops of sesame oil can be dripped on the table. The aroma is delicious, and a spoonful of it can be put into the mouth. It's tender, smooth and delicious. No matter how I have no appetite, when I see it, I usually refuse to accept it. I am very obedient and solve it thoroughly. Whenever this time, my mother always looked at me with a smile, eyes full of love and doting. When I grow up, when I think of these things, my heart is always warm Gradually I grew up and became a mother. I want to give the delicious food my mother once gave me to my baby. As a result, the experiment began again and again, but the steamed egg soup was either old or too much water, or the honeycomb was not beautiful. But, isn't there a saying that Kung Fu doesn't fail those who have a heart?! So, at last, I mastered some tips for steaming perfect egg soup. Today, I'll share them with my parents. "

Production steps:

Step 1: raw material drawing.

Step 2: knock a hole from one end of the egg, pour out the egg liquid, don't throw the eggshell, the back is useful!

Step 3: beat the egg mixture evenly.

Step 4: fill two eggshells with the previous eggshell, pour warm water into the egg mixture, and continue to mix well.

Step 5: add a little salt and beat well.

The sixth step: scoop out the foam on the surface of the egg with a spoon.

Step 7: cover the treated egg container with a layer of preservative film.

Step 8: Boil the water in the steamer and put the container containing the egg liquid into the steamer.

Step 9: cover, steam over medium heat for about 10 minutes, take out, remove the plastic wrap, and steam a bowl of tender egg soup.

Step 10: drizzle with a little soy sauce and sesame oil, chop the scallions and sprinkle in. Serve while hot.

Materials required:

Eggs: 2

Warm water: moderate

Shallot: a little

Salt: a little

Soy sauce: a little

Sesame oil: right amount

Note: 1, the eggs should be fully stirred, otherwise the egg yolk and protein can not be fully integrated, steamed egg soup natural taste bad. 2. The amount of water added is very critical. Generally speaking, add the same amount of water as egg liquid, and it is warm water. If you don't have a good grasp of the quantity, you can use the eggshell to measure it! The steamed egg custard is steamed out. 3. Remove the foam from the upper layer before steaming. 4. It's better to cover the container with a layer of preservative film to prevent the water vapor from falling into the egg liquid when steaming, which will affect the appearance of the finished product. 5. When steaming, don't use high fire to steam. Generally, use medium fire. The steaming time should be adjusted according to the size of the container and the amount of egg soup. 6. The amount of salt must be controlled, just a little. Too much will seriously affect the taste of egg soup, even bitter and astringent can not swallow Oh!

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Zhang Wo Ji Ge Xiao Qiao Men Nen Hua Shui Dan Qing Song Zuo Zheng Dan Geng