Egg soup(ji dan geng )

Egg soup

Introduction:

"The egg soup is delicious, smooth and tender. Steamed egg soup is very simple and easy, but if it's not steamed well, honeycomb holes will appear, and it's not very good when it's aged. So how can we steam a smooth egg soup? Here are some tips. Look down! "

Production steps:

Step 1: brush a layer of oil in the bowl, beat in the eggs, add the right amount of salt and mix well

Step 2: wash scallion and sea rice

Step 3: as shown in the picture, use such an empty eggshell to hold water (warm water is required for water)

Step 4: mix the egg and water in the ratio of 1:2

Step 5: put the scallion and sea rice in it

Step 6: when the water in the pot is hot, put on the curtain to steam

Step 7: cover, boil over high heat and steam over medium or low heat for about 10 minutes. Open the cover and shovel the center with a small spoon. If it's not cooked, keep it stuffy for 2 or 3 minutes

Step 8: steamed egg soup

Materials required:

Eggs: 5

Scallion: right amount

Haimi: right amount

Salt: right amount

Oil: right amount

Note: Tips 1. Use egg shell to measure the amount of water, very accurate, don't worry about more or less water. 2. Use warm water to adjust the egg liquid, the steamed egg soup is very smooth and tender, without honeycomb eyes. It's easy to get old in cold water, but not tender. 3. After boiling in high heat, turn to low heat and cook for about 10 minutes. If there are too many eggs, the time can be extended. If the time is too long, the egg soup will be steamed old

Production difficulty: Advanced

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ji Dan Geng