[How to steam egg 羹]_ Egg 羹 _ How to steam _ How to steam

[How to steam egg 羹]_ Egg 羹 _ How to steam _ How to steam

Egg ravioli is a gourmet for many people. The method of egg ravioli is very simple, and the ingredients needed are very simple eggs.

Although egg custard is simple, how to steam egg custard is delicious.

Steamed egg custard is mainly to pay attention to the issue of the heat.

1.

One fresh egg.

Scoop into a bowl, use egg whisk to disperse, add very little salt.

Mix thoroughly, and the egg liquid will be thinner and yellower than before.

Add a small amount of water.

The best is warm water.

Cold water is not very good, hot water is even worse, as soon as it rushes in, it becomes an egg.

Add a small amount of oyster sauce to the water and mix thoroughly with the egg mixture.

Add a little lard.

Boil a pot of water and place on a steamer.

After the water must be boiled, put the egg liquid on the steaming compartment, and then turn on the low heat. The lid of the pot must be left seam, not tightly covered.

The steamed custard will not have honeycomb eyes, nor will it taste old.

About 10-15 minutes, the egg scoop should be almost fine.

Sprinkle some green onions and add a few drops of steamed fish stew.

2.

Beat the eggs in a bowl and beat with a little salt.

Add 3 times the amount of Egg White Cool White Kai and a small spoonful of starch.

Fully disperse again and mix well.

Sift the egg mixture and filter out the froth.

Pour into a baking bowl and cover the box (if the container does not have a box, cover it with plastic wrap and prick a few holes with a toothpick).

Add cold water to the steamer for 15-20 minutes, and simmer for 3 minutes and then cook again. Pour a little raw soy sauce on the surface of the custard before you eat.

3.

Two eggs break up.

Add 150 grams of water and stir well, the egg to water ratio is about 1: 1.

5.

Strain it with a strainer.

The filtered egg liquid is very delicate and has almost no air bubbles.

Boil the water in the pot, cover the lid of the egg liquid, and put it on the fire for about 15 minutes.

The steamed egg custard is very smooth and mirror-like.

Lean pork, carrots, green peppers, and onions are finely chopped.

Heat oil in the pan and fry the minced meat until it changes color.

Season with soy sauce and fresh beluga.

Add carrots, green peppers, and minced onions.

Stir well and the minced meat sauce is ready.

Just place the minced meat sauce on the egg scoop.