Chinese Food
Steamed egg
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My sister and I loved steamed eggs since childhood. At that time, my father got up early to steam eggs and boil milk. There was only one small stove in the old house. So these two things took a lot of time. Growing up, I can't taste the taste of the past again. Yesterday I saw the father's line of the second season of clannad. As a grown-up, I knew that every bit of the past was hard won.
Cooking ingredients
Cooking Steps
Step1:Beat the eggs into a bowl. Add salt and chicken essence to mix. Add clear water or high soup (the proportion of egg water is 1-2. Fill water with eggshell. Mix 4 eggs or 8 eggshell water).
Step2:Filter the egg liquid with a fine filter screen. Repeat twice (the filter can quickly remove the bubbles and make the taste of the egg more delicate. The scrambled egg can also be filtered with this method). Add a piece of lard or chicken oil and cover it with a fresh-keeping film. (the preservative film can be water-proof to prevent the dripping of the pot cover from affecting the formation of the egg and the taste.)
Step3:Add water to the pot. Boil over high heat. Steam the eggs under the water. Leave seams on the lid (avoid honeycomb holes). Turn the heat to steam for 20 minutes.
Cooking tips:Lard, chicken oil, sesame oil can be used. A small amount of lard, chicken oil, sesame oil can be added to enhance the fragrance, or you can choose not to add it according to your taste. There are skills in making delicious dishes.
