Chinese Food
Steamed egg soup
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When I was a child, I didn't like eating. My father would steam a bowl of egg soup for me. Now my father's teeth are not good when he is old. I steam the egg soup for my father. Many friends asked me why the egg soup they steamed has many pores. There is no other fast food restaurant out there that steamed egg soup is delicious. So how can steamed egg soup be more tender? Do these two steps well. The custard is smooth and delicate without pores. It's super delicious. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Three eggs can make two bowls of custar
Step2:Put eggs in a big bow
Step3:Break up with eg
Step4:Add warm water and stir evenl
Step5:Two sieves of egg liqui
Step6:Pour the egg liquid into the bowl. Wrap the plastic wrap. Use a toothpick to pierce several holes
Step7:Put the egg liquid in the steamer. Steam over medium low heat for about 10 minutes. I use zhenmi folding electric steamer. It's high in appearance and takes up no space. When it's not in use, it can also fold and receive. 10 seconds steam can be quickly released; atomized steam is more conducive to locking in fresh nutrition.
Step8:After steaming, take out the egg soup, pour some soy sauce and sprinkle some green onion to enhance the color and fragrance.
Step9:The egg custard made by this method is smooth, delicate and airless. It's super delicious.
Cooking tips:When steaming cakes, remember to use warm water. The ratio of eggs to water is 1-1 or 1-1.5; cover the bowl of steaming custard with plastic wrap or find a plate to cover it, so as to prevent the steam water from dropping on the egg liquid. Thank you for reading my article. I'm Wei Xiaochu, a food creator who loves cooking. Today's sharing is here. For more recipes, please pay attention to Wei Xiaochu's food record. If you like my sharing, please like it, collect it and forward it to more partners. You are welcome to leave comments and learn from each other. There are skills in making delicious dishes.
