Chinese Food
The method of home summer egg soup
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I can't help myself on the way to eat. Fortunately, through this platform, I have met many gourmet friends. It's also a wonderful thing to share my cooking experience with each other. A Baoma asked me why I don't have a baby's recipe. I told her that I haven't updated my bean and fruit recipe since I started playing. Today, I'll make an egg soup. It tastes tender and smooth, with cream color. It's suitable for all ages. PS - Welcome bean and fruit friends to share food experience with me via wechat 15053183181~-
Cooking ingredients
Cooking Steps
Step1:Prepare 1 shallot, 1 egg, 1 small bowl, salt flavored oil, 75g warm wate
Step2:Break the eggs. Stir them with chopsticks slowly and evenly
Step3:Add some salt. Stir in 75g warm water (the ratio of eggs to warm water is 1- One point five . the more water, the more tender it is. No more than 1-2 is recommended,. Generally, an egg is about 50g. Native eggs may be slightly smaller
Step4:Use the filter screen to filter the mixed egg liquid. Filter out the floccules in the egg liquid. The filtered egg liquid is fine without bubbles (this step is the key to the smooth and delicate egg silk)
Step5:Seal it with plastic wrap, but poke five or six holes in the plastic wrap with toothpick. This is done so that distilled water is not dropped on the egg. Put the water in the steamer after boilin
Step6:Steam on medium heat for 10 minutes. Simmer for 2 minutes. Tear off the plastic wrap and sprinkle with shallot. Drizzle with the tasty and fragrant oil and you can eat it
Step7:It tastes great.
Step8:It tastes great.
Cooking tips:1. Use warm boiled water, because there is little oxygen in the boiled water. When steaming, it will not cause honeycomb; 2. The proportion of eggs and water is controlled between 1-11-2. The more water is, the more tender it is; 3. The egg liquid must be filtered, so that it will be smooth and bubble free when steaming out; 4. Cover the fresh-keeping film and pierce the hole to prevent the condensed water on the pot cover from falling and then beating it on the egg soup to affect the taste; 5. Add shrimp And fresh shrimp skin will be more delicious. I made this recipe temporarily, so I only put chives; there are skills in making delicious dishes.
