Steamed egg soup

Steamed egg soup

Introduction:

"This is the breakfast that my mother taught me to make for the new year. Because the surface of the product is smooth, soft and tender, and the taste is delicious, she called it: Tofu egg. I found the same method on page 110 of baby's disease prevention and treatment food selection, but the name is different, so I have to praise my mother is really an expert. Eggs contain a lot of vitamins, minerals and protein with high biological value. They are rich in nutrition and high absorption rate. They are ideal food. This prescription is suitable for children with pneumonia after fever

Production steps:

Step 1: warm water is twice the size of an egg

Step 2: warm water and salt

Step 3: beat the eggs into a warm water bowl.

Step 4: stir gently.

Step 5: add water to the pan, put the egg bowl into the drawer and steam for 8 minutes.

Step 6: take a look

Materials required:

Egg: 1

Warm water: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: 1 steamed egg avoid adding raw water and hot water, otherwise it will cause the loss of nutrition, will also make the egg soup surface smooth, soft as brain, taste delicious. 2 before steaming, stirring the egg liquid for a long time will make the egg liquid froth, and after stirring and dissolving, the egg liquid will not dissolve into one when steaming. It's best to beat the egg liquid, add cold water, and then stir it slightly. The steaming time should not be too long, and the steam should not be too large. Because the egg liquid is rich in protein, when heated to about 85 ℃, it will gradually solidify into pieces. If the steaming time is too long, the egg soup will become hard and the protein will be damaged. Too much steam will make the egg soup honeycomb, reduce the flavor, steamed eggs time to ripe and tender when out of the pot is appropriate.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh