Chinese Food
Egg soup
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Cooking ingredients
Cooking Steps
Step1:Beat up the eggs. Pour in the boiled water. Mix wel
Step2:Sieve the egg liquid into the container. Skim off the surface bubbles
Step3:Cover with plastic wrap. Steam in a steamer over high heat. Steam on low heat for about 12 minutes. Keep simmering for 5 minutes
Step4:Drizzle with soy sauce and sesame oil. Sprinkle with a little green onion and serve.
Cooking tips:1. Sift the egg liquid to make it more delicate; 2. Skim off the bubbles on the surface to avoid bubbles on the surface of the steamed egg soup; 3. Adjust the time of steaming according to the number of eggs and the size of the container to avoid too long steaming time; 4. I usually use the ratio of eggs and water 1 now- One point five The proportion of 1-1 or 1-2 can also be used. It can be adjusted according to personal taste; 5. Add water with cold boiled water or ordinary clear water Water is OK. Ordinary cold water is easy to produce bubbles. Just skim off the bubbles on the surface. It will not affect the smoothness of the custard; 6. Cover the preservative film when steaming to prevent the water vapor in the steamer from dripping on the surface of the custard. It will affect the smoothness of the surface. There are skills in making delicious dishes.
