Egg without yellow

Egg without yellow

Introduction:

"In Changsha, I had the honor to taste" Huagu yaozhu egg "in" Caijia cuisine ". When I was in the soft, fragrant and smooth mouth without yellow egg, my feeling was" soul out of the body ". In a moment, my mind had nothing but fresh fragrance. A kind of delicious food can make you never forget. If it is unforgettable, it is "mushroom yaozhu no yellow egg". Anyway, I feel it like this. Now popular Shanzhai, for the heart of delicious no yellow eggs, I also Shanzhai. After thinking about it for a long time, I don't know how the master filled the egg white into the eggshell. When I happened to see the yolk separator, I had an idea. "

Production steps:

Step 1: remove the impurities from scallops, put them in a deep plate, and add two spoonfuls of cooking wine.

Step 2: pour in clean water, subject to scallops.

Step 3: put in the drawer and steam.

Step 4: steaming for 30 minutes, do not take it out, put it in the drawer and continue to bubble.

Step 5: clean the shell of the egg, use tweezers to break a hole (as small as possible) about 1.5cm in diameter at one end of the egg, and use tweezers to remove the broken shell.

Step 6: if the hole is small, it is not easy to pour out the egg white. If the hole is large, it is easy to appear honeycomb when steaming.

Step 7: separate the egg white and liquid.

Step 8: processed egg white, yolk, eggshell

Step 9: rinse the inside of the eggshell with clean water.

Step 10: add a little cooked lard to the egg white.

Step 11: pour into the soup, the amount of separated egg yolk as a reference, can be a little more.

Step 12: mix the egg white well and disperse. If the egg white has no toughness, skim off the foam.

Step 13: erect the cleaned eggshell on the plate with rice or rice, and pour the beaten egg white into the empty eggshell.

Step 14: cover the hole in the shell with a clean rind.

Step 15: put the egg into the steamer and bring to a boil.

Step 16: when steaming to the atmosphere, remove the lid for a while, lower the air pressure, cover and steam for 3 minutes, then take out after cooked.

Step 17: soak the eggs in cold water for 2 minutes and peel off the shell.

Step 18: pour the soup into the pot, put in the soaked scallops, and add a little refined salt.

Step 19: bring to a boil over high heat, add the vegetable heart and pour in the yolk free egg.

Step 20: after cooking, pour into a small basin.

Materials required:

Fresh eggs: right amount

Scallops: right amount

Refined salt: right amount

Soup: right amount

Cooked lard: right amount

Note: this dish has high protein, low fat, especially suitable for elderly health food.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh