Chinese Food
Home style dish -- lotus soup
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On the new year's dinner table, the dishes must be taken into consideration by the old and the young. A bowl of steamed egg soup is a classic of lovely baby. If the steaming custard is a loose honeycomb, it will be a disappointment. It's as beautiful as a pudding. There must be some tips - 1 - warm water - cold water will make the egg and salt precipitate in the process of steaming. Boiling water will affect the fusion of water and egg liquid. So warm water should be added. Introduction 2 - the ratio of egg white to warm water is 1-2. That is to say, add twice the amount of warm water to the egg liquid. The egg soup steamed in this proportion is more slippery. Introduction 3 - sieving - the mixed egg liquid. There will be a lot of small bubbles on the surface. At this time, if you steam directly, the surface of the egg liquid will not be smooth after steaming. After sifting the egg liquid, the problem is solved. Introduction 4 - add lid - add a lid when steaming. Avoid the water vapor on the lid dropping on the egg liquid. Strategy 5 - steam over low heat - boil the water, then put the egg liquid in to steam. Use low heat for the whole process. Because
Cooking ingredients
Cooking Steps
Step1:Prepare eggs and warm water. Introduction 1 - warming water - adding cold water will make the egg and salt precipitate in the process of steaming. Adding boiling water will affect the fusion of water and egg liquid.
Step2:A little salt added.
Step3:Break up the eggs. Close them in warm water. Prepare the sieve. The ratio of egg white to warm water is 1-1.5. (the upper left corner is the powder sieve. It is used to filter the egg liquid)
Step4:Look, after mixing water and egg liquid, there will be many bubbles. Stir the egg liquid. If you steam it directly, the surface of the egg liquid will not be smooth after steaming.
Step5:The sifted egg slurry. It's ready to steam. Add a lid when steaming. Avoid the water vapor on the lid from dripping into the egg liquid. It doesn't need to be covered.
Step6:I use a bowl. Steam for 20 minutes. If it's a dish, turn off the fire for 15 minutes. Boil the water, put the egg liquid in and steam. Use a small fire all the way. Because too much fire makes the inside of steamed egg honeycomb.
Step7:Mix two drops of raw soy sauce and three drops of oil. Drizzle gently on the surface of the custard. Beautiful lotus soup
Step8:The green lotus covers the green water. The lotus is bright in red.
Step9:A lot of friends came to ask what is sifting . Today, they made cakes and took pictures of sifting flour. Sifting is to take this powder sieve. Sift the coarser material once. The meaning of sifting is also filtration. Powder screen can screen flour to remove impurities. It can also filter egg white to make the egg liquid more delicat
Cooking tips:Sieving is explained here - generally we use a powder sieve to make cakes. The holes of this powder sieve are relatively dense. Here sift means to sift the egg liquid with this powder once to make the egg liquid defoaming and more delicate. If not, you can skim the foam on the egg and put it on the shelf for a while. There are skills in making delicious dishes.
