Chinese Food
German Miji love dish [stewed egg with cream and soybean milk] private dessert
(91458 views)![German Miji love dish [stewed egg with cream and soybean milk] private dessert](https://cp1.douguo.com/upload/caiku/b/5/5/yuan_b51fbedb437907a8a2ecdae609711f45.jpeg)
There must be stewed eggs in the sweets and sugar shops in the streets and alleys of Guangzhou. The stewed eggs are usually added with milk. The taste is tender and smooth. Our family often does it. When I was a child, my mother made it for us. I didn't eat less. My father and mother loved it, but they didn't give up to eat it. When I was a child, native eggs were brought from my hometown. They were even more precious. Almost all of them are left for us to eat. So the old generation's parents are really hard-working. It's good to eat enough. Let alone eat good things. Today, we use soy milk instead of milk. The taste is also very good. Light bean flavor and egg flavor. Sweet and tender. I will go back to eat for my parents some other day. Let them enjoy such a sweet dessert. This is the time for my parents to enjoy their old age... Come on. Wish my parents health and happiness. -
Cooking ingredients
Cooking Steps
Step1:Material collection. Actual dosage: 2 native eggs, 100g soybean milk, 5g light cream (optional), 30g white suga
Step2:Beat the eggs, sugar and cream thoroughly and beat them al
Step3:Add soymilk and continue to mi
Step4:Sift the beaten egg liquid and slowly pour it into the container. If there is any bubble, just pick it with a toothpick.
Step5:Steam the boiled water and put it into the steamer and cover the plate or plastic wrap.
Step6:Cover the pot and cook over low heat for 25 minutes, then take it out for 1 minute.
Step7:Finished product drawin
Step8:Finished picture. No honey like and stomata. The surface of stewed egg is creamy and oily.
Step9:Finished product drawin
Step10:Taste it. It's very soft and smooth. It's moderate in hardness and softness. Bean flavor, milk flavor, egg flavor, sweet have.
Cooking tips:The secret of steaming smooth eggs is that the proportion of eggs and water (milk or soymilk) is 1-2; the egg liquid should be sifted and slowly poured into the vessel to remove impurities and bubbles; the stewed eggs should be put after the water is boiled and steamed. The whole process should be stewed in a small fire. The high temperature of the fire will make the inside of the stewed eggs honeycomb; the vessel should be covered or added with a fresh-keeping film to prevent the water vapor from flowing back. There are skills in making delicious dishes.
