Stewed egg(yuan wei dun dan )

Stewed egg

Introduction:

"Stewed egg is steamed egg soup. It's delicious and simple. You can eat it alone or have dinner. However, it still needs a little technology to make a smooth and tender egg soup."

Production steps:

Step 1: knock an egg into a bowl.

Step 2: put in half a spoonful of salt.

Step 3: add a quarter of a spoonful of white pepper.

Step 4: break up the eggs and seasoning.

Step 5: add 1.5 to 2 times warm water of egg liquid, and stir well.

Step 6: sift and remove impurities to make steamed eggs taste better.

Step 7: sift again and it is obvious that there is no impurity.

Step 8: there are only a few small bubbles on the edge of the bowl, which can be removed with a spoon or pierced with a toothpick. The surface without bubbles will be very smooth. If you are a person who pays attention to the inner and is troublesome, this step can be omitted.

Step 9: add a little sesame oil.

Step 10: put the eggs in a pot with cold water and start steaming.

Step 11: turn a plate upside down and buckle it on the bowl to prevent moisture from entering the bowl.

Step 12: after boiling, steam over low heat for 15 to 20 minutes.

Step 13: gently shake the edge of the bowl without shaking, that is, the steaming is finished.

Materials required:

Egg: one

Salt: half a spoonful

White pepper: 1 / 4 teaspoon

Sesame oil: a little

Warm water: moderate

Note: after the impurities are removed, the taste of the egg will be more delicate. When adding water, warm water should be added, and the amount of water should be 1.5-2 times. After removing the bubbles, the surface of the egg will be very smooth. It is not recommended to cover the surface with preservative film, because some preservative films are unstable in high temperature. I think it is better to cover the plate.

Production difficulty: unknown

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Yuan Wei Dun Dan