Have you ever eaten the egg soup version of "Qi Feng"?

Have you ever eaten the egg soup version of "Qi Feng"?

Introduction:

"Today's children eat their mouths one by one. They don't eat what they don't eat, what they don't eat, what they don't eat for two days Cook is more and more difficult to do! Let's talk about the eggs. I don't know what happened to my baby. I don't want to eat the boiled, fried, fried and steamed eggs. Sometimes I can make two tea eggs. These two days, when my son was sick, the doctor asked him to avoid eating, thinking about what to get for breakfast? He cooked his favorite white rice porridge, and then the whole egg soup, ordinary certainly can't tempt him, can only change the appearance! During the photo taking, I had a whim to demould the egg soup. Because it was casual, I didn't know the demoulding effect would be so good, so the demoulding at the bottom was not complete, but the internal organization was still quite delicate. Ximiao also enjoyed himself very much. No matter what, our goal was to achieve the goal

Production steps:

Step 1: break the eggs into a bowl.

Step 2: beat the eggs well.

Step 3: add the egg liquid into the water and continue to beat evenly.

Step 4: sift the egg mixture.

Step 5: cover, steam for 10 minutes, simmer for 1 minute, and remove.

Step 6: mix the soy sauce and sesame oil into a sauce. Pour in the sauce according to your taste and sprinkle with chopped chives.

Materials required:

Eggs: 2

Water: moderate

Soy sauce: 2 tbsp

Sesame oil: 1 tbsp

Minced chives: right amount

Precautions: 1. After the egg liquid is screened, the internal structure of the finished product is uniform and delicate. 2. Cover steam, I think it can prevent water vapor from invading and producing bubbles.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original