Boiled egg(kai yang dun dan )

Boiled egg

Introduction:

Production steps:

Step 1: preparation materials: 4 eggs, Kaiyang amount

Step 2: wash with Kaiyang and soak in warm water (I started soaking in the morning and used it in the evening)

Step 3: knock the egg into the bowl

Step 4: break up the eggs, add proper amount of cooking wine, take proper amount of warm water, add salt and stir until there is no salt, then add it into the egg liquid and mix well

Step 5: pour Kaiyang and soaking Kaiyang water into the egg liquid to remove the froth

Step 6: seal the bowl with plastic wrap and put it into the steamer

Step 7: add water to the pan, bring to a boil over high heat, steam over low heat for 10-12 minutes, and then remove

Step 8: Kaiyang stewed egg is now ready to eat

Materials required:

Eggs: four

Kaiyang: moderate

Salt: right amount

Cooking wine: moderate

Note: 1, Kaiyang need to be washed before bubble hair (can remove Kaiyang salty, also can make dry Kaiyang soften) 2, the ratio of egg liquid and water is 1:2, master the amount of water can make the stewed egg tender and smooth, like pudding shape 3, egg liquid on the pot steaming need to skim the egg liquid foam 4, because Kaiyang and Kaiyang water itself have salty, so the amount of salt can be appropriately less 5, egg liquid general fire boil, small Steam for 10-12 minutes, or shake the egg liquid lightly and solidify

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Kai Yang Dun Dan