Original egg soup (without honeycomb)

Original egg soup (without honeycomb)

Introduction:

"It can be cooked with rice, served as soup or dish, killing two birds with one stone!"

Production steps:

Step 1: break the eggs into a bowl

The second step: first add some water to scatter the eggs, add salt and chicken essence to another part of the water (the ratio of egg to water is 1:1.5), then a little foam will stop, and the foam will disappear.

The third step: after the foam is disappearing, cover the heat preservation film, steam the pot for 10 minutes, and pour a few drops of sesame oil.

Materials required:

Egg: 1

Water: moderate

Salt: a little

Chicken essence: a little

Sesame oil: a little

Note: adding two times to clean water foam will not be a lot. If you want to be more delicate, you can use a sieve to leak. Covered with plastic film can prevent steam condensation into water dripping into the surface of egg soup, resulting in honeycomb. The key to avoid honeycombs is to grasp the temperature and time.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh