Steamed eggs of green moth(qing e shui zheng dan )

Steamed eggs of green moth

Introduction:

"Green moth is delicious, egg soup is smooth and tender, and it's a light and nutritious dish."

Production steps:

Step 1: get all the materials ready.

Step 2: keep the moth for half an hour with light salt water to make it spit out all the sediment. Boil water in a hot pot. After boiling, put the moth in the pot and cook until the shell is open.

Step 3: take out the cooked green moth and cool it slightly.

Step 4: break the eggs into a bowl and break them up.

Step 5: take an appropriate amount of warm water, add a little salt, and make it into warm light salt water.

Step 6: pour the light salt water into the egg liquid and stir it gently.

Step 7: put the moth into the egg mixture.

Step 8: boil water in a hot pan, steam the egg liquid in the pan for 7 minutes, pour a little sesame oil into the pan and garnish with some chopped green onion.

Materials required:

Eggs: right amount

Green moth: moderate amount

Water: moderate

Salt: right amount

Sesame oil: right amount

Note: 1. Do not lift the lid of the pot during the egg steaming. When the time is approaching, people should watch beside, so as not to steam too much and make the egg soup old. 2. The seasoning of steamed egg soup is adjusted to warm water first, so that it can be mixed evenly. 3. The temperature of water should not be too high, as long as it is slightly higher than the body temperature, otherwise the egg liquid will be washed into egg flowers. 4. I haven't tried cold water steamed eggs, but my mother told me that the taste of cold water steamed eggs is very Chai, a bit like bean curd residue.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing E Shui Zheng Dan