Steamed egg in broth

Steamed egg in broth

Introduction:

"The water egg steamed with high soup is rich in nutrition, rich in aroma, delicious, tender and smooth, with jelly like taste. It's really great! According to the analysis, every 100 grams of egg contains 12.8 grams of protein, mainly ovalbumin and ovalbumin, which contains eight kinds of amino acids necessary for human body, and is very similar to the composition of human body protein. The absorption rate of human body to egg protein can be as high as 98%. Egg yolk is rich in lecithin, sterols, vitellin, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are very helpful to improve the function of the nervous system. Therefore, eggs are a good brain food. "

Production steps:

Step 1: prepare materials. Originally, I wanted to make fish tail with cucumber. Finally, I thought celery leaf was the most suitable for fish tail. I forgot to make up for it.

Step 2: beat the eggs into a bowl, add twice the warm water, and measure 4 cups with half the eggshell.

Step 3: add a bag of concentrated chicken soup and stir well.

Step 4: filter the egg several times with a sieve.

Step 5: wrap the steaming bowl with plastic wrap and fork several holes with toothpick.

Step 6: put into a boiling pan and steam over medium low heat for 15 minutes.

Step 7: pour a large spoon of delicious soy sauce on the steamed egg and decorate it with cherry fruit and celery leaves.

Materials required:

Egg: 1

Concentrated chicken soup: one pack

Virgin fruit: moderate

Celery leaves: moderate

Delicious soy sauce: right amount

Note: warm water must be added when adding water, and it is 1.5 to twice warm water. Use the screen to filter the egg several times, which is the key to make the structure of steamed egg uniform, fine and without bubbles. The steaming bowl must be covered with fresh-keeping film, so that the steamed eggs have no holes and good taste.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: other