Steamed eggs in Japanese tea bowl(ri shi cha wan zheng dan )

Steamed eggs in Japanese tea bowl

Introduction:

"Tea bowl steaming is the Japanese style steamed egg soup. Although it is all steamed egg soup, the Japanese style tea bowl steaming is different from ours in seasoning and materials. It is a traditional Japanese non flavor snack. Although it's just a small tea bowl, it's filled with fresh seafood. It tastes very smooth, fresh and delicious. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash and chop mushrooms.

Step 3: break the eggs into a bowl.

Step 4: add salt and chicken essence and stir well.

Step 5: then add warm water and stir well.

Step 6: filter the egg again.

Step 7: wrap the plastic wrap and put it into the steamer to steam over medium low heat.

Step 8: steam for 8-10 minutes or so, and put the egg liquid into the semi solidified state into the shrimps and mushrooms.

Step 9: cover the fresh-keeping film and continue to steam the egg (about 8-10 minutes). Pour in sesame oil and a little steamed fish soy sauce when eating.

Materials required:

Eggs: 3

Shrimp: 6

Lentinus edodes: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Steamed fish soy sauce: right amount

Note: 1. Eggs should be stirred gently to avoid more air into the egg. 2. It's better to add warm water, and the amount of water should be 2 / 3 of the tea bowl. 3. The egg liquid should be filtered and steamed. This is the most important thing, so that the egg soup will be smooth and tender. 4. Steamed egg soup should be wrapped in plastic film to prevent steam from entering the bowl. It is better to use small fire instead of large fire. 5. Pay attention to the amount of water added. Generally, the ratio of egg to water should be 1:2 or 1:3. If you like to eat tender, put more water, and if you like to eat old, add less water.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Ri Shi Cha Wan Zheng Dan