Xinhe soy sauce trial: steamed egg

Xinhe soy sauce trial: steamed egg

Introduction:

"It's rare to steam eggs like this, but it's more troublesome for me to set fire to the stove. I've never added soy sauce to steamed eggs. Let's make an exception this time and try to see what the organic soy sauce tastes like. As a result, I still don't like steamed eggs with soy sauce

Production steps:

Step 1: main materials

Step 2: knock the egg into the bowl

Step 3: break up

Step 4: add water

Step 5: mix well

The sixth step: use the spoon to remove the foam.

Step 7: cover with plastic wrap

Step 8: bring the water to a boil, add the beaten eggs, turn the heat down and steam for about 10 minutes

Step 9: the eggs are well cooked and out of the pot

Step 10: Sprinkle with scallions

Step 11: drizzle with soy sauce and sesame oil and serve

Materials required:

Egg: 1

Water: 100ml

Xinhe organic soy sauce: right amount

Scallion: right amount

Sesame oil: right amount

Note: steamed eggs must be simmered slowly with low heat. If the fire is too large, the eggs will easily get old, and honeycomb holes will appear, which will affect the appearance of the products. Do not use soy sauce, you can also add an appropriate amount of salt in the egg, beat well. Remove the froth, cover it with plastic film and steam it to make the finished product smooth and beautiful

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh