Egg soup(ji dan geng )

Egg soup

Introduction:

Production steps:

Step 1: beat three eggs into a bowl.

Step 2: start adding water: the water should be three times as much as the egg liquid (i.e. about nine times as much water for three eggs, so it's more convenient to add water with the eggshell). The water added must be warm water, which is also a trick to make the egg soup tender.

Step 3: gently stir the egg and water in one direction. Do not use too much force. Try not to make the egg liquid bubbly until it is well mixed.

Step 4: put it into the steamer to start steaming. Pay attention to the second trick to make the egg soup fresh and tender: wait for the water to boil before putting in the egg liquid, and the lid should not be tightly covered (leave a gap with thick fingers).

Step 5: after steaming for 7-8 minutes, you will find that the egg has solidified. Use chopsticks to test whether it is steamed well.

Step 6: according to personal taste, add June fresh soy sauce (or weidameizhen oyster sauce) and a little chopped chives.

Materials required:

Eggs: 3

Water: 1 bowl

June fresh soy sauce: 15ml

Note: Although the quality of June fresh soy sauce and Zhenpin oyster sauce are good, they must not be added more. But you can't eat salty eggs. If you add too much, it will destroy the delicacy of the egg soup! ～！ ～！

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ji Dan Geng