Steamed egg with soy sauce

Steamed egg with soy sauce

Introduction:

"Steamed egg is a home-made dish for all ages. It is said that eating steamed eggs has the effect of beauty, ha ha_ ∩)O”

Production steps:

Step 1: beat the eggs into a bowl, add salt and chicken essence, and stir well.

Step 2: add appropriate amount of warm water, add water while stirring, egg water ratio 1:2

Step 3: seal the plastic wrap, add water to the steamer, bring to a boil, and put the eggs into the steamer.

Step 4: cover and steam for about 8 minutes.

Step 5: cut the ham, green onion and red pepper.

Step 6: when the water egg solidifies, sprinkle the ham and red pepper on it and steam for a while.

Step 7: out of the pot, sprinkle with scallions

Step 8: if you like Laoganma Douchi, you can add some on it.

Materials required:

Eggs: 2

Ham: moderate

Water: moderate

Shallot: 5g

Red pepper: 5g

Salt: right amount

Chicken powder: right amount

Lao Ganma: right amount

Note: steamed egg is the most delicate, so the ratio of egg and water (egg water ratio is generally 1:2), heat and time are very important. Too much water will lead to the separation of water and eggs; too long steaming time will make the eggs honeycomb and difficult to enter.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light