Steamed eggs-You Are Foodie

By Maud
24

Steamed eggs

Eggs are the cheapest protein, and easy to absorb and digest. Yellow food is good for the spleen, both young and old.

Main Ingredients

egg 2

Auxiliary Ingredients

plain boiled water appropriate amount

Seasonings

Sesame oil few
Shallot A little
Light soy sauce appropriate amount
salt appropriate amount

1. The key to steaming eggs is to add boiled water. The water temperature should not be too high. If the water temperature is too high, the egg liquid will be washed into egg drop soup, so the water temperature should be better controlled at 50 ℃ - 60 ℃.2. The proportion of egg liquid and boiled water can be controlled between 1:2 or 1:3 according to the taste of each person. If you like eggs with a strong taste, you can add less water, but not too little. Too little eggs are easy to be steamed into chicken cakes, not tender and smooth.

Step 1 . Prepare two eggs, beat them, and add some salt.

Step 2 . Add proper amount of boiled water into the dispersed egg liquid, and the temperature of boiled water is about 50 ℃ - 60 ℃. The ratio of egg liquid and water is about 1:3. I used a double yellow egg, and the amount of egg liquid is about 30 grams. I added 100 grams of water.

Step 3 . Boil water in a steamer, put it in a bowl and start steaming eggs. Steam over high heat for about ten minutes. After the steamer is exposed to the atmosphere, turn to medium heat.

Step 4 . After steaming, add soy sauce, sesame oil, onion and other spices. I added shredded pork with green pepper and pickles fried last night. Look, the steamed egg liquid can be suspended on the ladle.

Step 5 . Finally, a finished product drawing.

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