Good looking and delicious, it's not difficult to master skills(hao kan hao chi zhang wo ji qiao ye bu nan zuo si xi dan ke gu )

Good looking and delicious, it's not difficult to master skills

Introduction:

"It's good-looking and delicious. It's more suitable for the feast. Come and learn from me

Production steps:

Step 1: all ingredients are ready.

Step 2: clean the appearance of the egg, gently crack a pit in the middle of the egg, then remove the concave eggshell by hand and pour out the egg liquid.

Step 3: clean the empty eggshell with running water, and carefully trim it into an oval shape with scissors. (as shown in the figure)

Step 4: trim the eggshell, put it in the water and soak for 2 minutes, then drain the water.

Step 5: add cold boiled water to the egg liquid, and then stir it gently with chopsticks. (the ratio of water to egg is about 2:1)

Step 6: cut broccoli ridge into circular slices and carrot into circular slices.

Step 7: put the broccoli slices and carrot slices on the plate next to each other.

Step 8: put the big end of the eggshell towards the center on the carrot slice, and pour the egg liquid with a spoon. Pour the egg liquid about four fifths of the eggshell. Don't fill it too much.

Step 9: put the eggs in the steamer and steam for 2 minutes.

Step 10: while steaming eggs, dice mushrooms and seafood mushrooms. Wash shallots and cut into pieces. Soak medlar in warm water.

Step 11: when the surface of the egg is slightly solidified, put the diced mushrooms, seafood mushrooms and medlar on the surface of the egg soup and steam for about 6 to 7 minutes.

Step 12: after the egg soup is steamed, sprinkle chopped chives on the empty one. Then use a sharp knife to mark the surface of the egg soup twice.

Step 13: in a bowl, add 1 spoonful of soy sauce, 1 / 2 spoonful of sesame oil and 1 / 3 of salt, stir well, and then use a small spoon to put some into the scalpel of each egg soup.

Step 14: after blanching the broccoli, immediately take out the cold water, and then put it into the plate. Peel the tomato and make it into a small flower to decorate it. You can serve it on the plate.

Materials required:

Eggs: 4

Mushroom: 1

Seafood mushroom: 1

Medlar: 4 capsules

Carrot: right amount

Broccoli: 1

Tomato: 1

Cold boiled water: 1 cup

Chives: right amount

Soy sauce: moderate

Salt: right amount

Sesame oil: appropriate amount

Precautions: 1. Add cold boiled water to the egg liquid, stir it gently, no bubbles will be produced, and the steamed egg soup will be smooth if frozen. 2. Finally, scratch the egg soup with a knife and add seasoning. If seasoning is added to egg soup before steaming, the protein will be denatured, the nutrition will be damaged, and the steamed egg soup is not too fresh. 3. The ratio of eggs to cold boiled water is about 1:2. The egg liquid will be very tender and smooth. 4. When pruning eggshells, it's best to use small scissors instead of big scissors, otherwise cracks will increase in the ellipse, affecting the appearance. 5. Remember the steps, first knock a small hole in the middle of the eggshell, then pour out the egg liquid, and then use small scissors to carefully trim, the action should be gentle. Careful and careful, careful and careful, it's easy to succeed. 6. If it's not for the banquet, broccoli and tomato can be eaten directly without putting on the plate. 7. Just dig with a small spoon when eating. 8. Broccoli can be eaten with seasoning or not.

Production difficulty: Advanced

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hao Kan Hao Chi Zhang Wo Ji Qiao Ye Bu Nan Zuo Si Xi Dan Ke Gu