The practice of steaming eggs

Steamed eggs, there are many places called egg cakes, which can be said to be a classic breakfast recipe. Everyone should have done it and eaten it, but some people often can't do it, or the pores are big, or the finished product tastes too firewood and not tender enough. This note focuses on several pitfalls. If you remember them, you will never turn over again. ?

Materials:

Eggs: Two.

Ginger: Slice and shred for use.

Shrimp: Two.

Light soy sauce: moderate amount

Corn oil: a few drops

Salt: 0.5g.

Tools:

Steamer bowl

Tips:

Fresh shrimp: put it in the refrigerator and freeze it when eating. Don't freeze for too long without affecting the taste.

Corn oil: The taste of corn oil is very light. If you use soybean oil or rapeseed oil, fry it before using it. A few drops of oil is enough, too much will make you tired;

Salt: it doesn't matter whether it is put or not, because it is seasoned with soy sauce;

Steaming bowl: I used a special steaming bowl with a lid. If you often cook steamed eggs at home, I suggest buying a few, which is very convenient. If you don't want to use this, cover it with plastic wrap in a small bowl and don't forget to prick it with a toothpick after serving.

Exercise:

1? Step 1: After the egg liquid is fully dispersed, it is sieved with a fine mesh, and water and Didi Jiu salt are added, and the ratio of water to egg liquid is 2:1;

Tip: After the eggs are fully dispersed, sieve them first and then add water, which is more effective.

The point here is that the water must be boiled water, and it is hot water that is slightly aired. The hotter the better. 70 degrees, 80 degrees or even 90 degrees will do, as long as the egg liquid is not made into egg drop soup.

2? Step 2: Divide the mixed water and egg liquid into two steaming bowls;

Tip: It's best to put an egg in a steaming bowl. If the container is large, make sure that the height of the egg liquid is not too high, otherwise the ripening time of the egg liquid is difficult to control.

Step 3: scoop out the bubbles on the surface of the egg liquid slowly with a small spoon;

Tip: bubbles come out, steamed eggs look better, and lazy picking does not affect the taste;

4? Step 4: Boil the water in the steamer, put it into the steamer bowl, cover the lid and turn to medium heat, and start timing.

5? Step 5: After 7 minutes, add shrimps and shredded ginger;

6? Step 6: After adding shrimps and shredded ginger, continue to steam for 3 minutes on medium heat;

7? Step 7: Turn off the fire after 3 minutes, don't open the lid, and stay stuffy for 2 minutes.

8? Step 8: when the time is up, open the lid and take out the steaming bowl;

9? Step 9: pour in a throw of soy sauce and corn oil;

Step 10: Pick out the shredded ginger, sprinkle with chopped shallots or garnish coriander and serve.

Finally, summarize the main points:

1. Put water on the steamer, and after 7 minutes of medium fire.

2. Open the lid, add shrimps and shredded ginger, and steam for another 3 minutes on medium heat.

3. Turn off the fire and stew for two minutes.

4. Pour soy sauce and oil into the pan and sprinkle with chopped green onion or coriander.

The steamed eggs made in this way are delicious and tender. Shake them and toot and jump, which greatly increases people's appetite.

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