material
Eggs, warm water, salt, soy sauce and sesame oil.
working methods
1. Beat the eggs well, add some salt and continue to beat them with chopsticks.
2. Add warm water and stir evenly, and the ratio is egg liquid: warm water = 1: 2.
3. Pour the mixed egg liquid into the dish through the filter spoon.
4. Cover with plastic wrap, put in a steamer and simmer for 10 minutes.
5. Finally, put a little soy sauce and drop a few drops of sesame oil.
Method 2: Steamed eggs with pumpkin paste.
material
2 eggs, steamed pumpkin puree 100g, fresh milk 180g, water 80g, a little salt, and 4 fish plates.
working methods
1: Pumpkins are cut in advance, steamed and pressed into mud. Add 100g into the beaten egg mixture and stir well.
2: Then add fresh milk and mix well.
3: Add water and salt and mix well.
4: pour in blood-resistant.
5: Put it into a boiling steamer and steam over medium heat 15 minutes.
6. Put chopsticks on the edge of the pot cover and leave a small gap to let the hot air circulate, which can make the surface of steamed eggs smoother. If you wrap the blood with heat-resistant plastic wrap, there is no need to leave a seam. )
7: After putting the fish dish on the noodles, continue steaming for 10 minutes until the egg liquid is solidified.
Exercise 3,
material
30g perch steak, 2 clams, 1 egg, and a little salt.
working methods
1: Prepare all the ingredients. Wash clams.
2: Cut the fish into several thin slices for later use.
3: Beat the eggs into egg liquid, add 80ml of water and mix well.
4: Put the clams and fish fillets into the egg liquid and steam them with a rice cooker (put 1 glass of water on the periphery and leave a gap in the lid).
5: Cooking is complete
Practice 4,
material
"3 eggs (65-70g each)", "Crab stick", "Okra" and "stock or chaiyu soup" 400-450. Cc ","Hokkaido kelp soy sauce 1 spoon ","rice wine 1 spoon ","salt (optional)
working methods
1: Prepare all the ingredients and wash them ~
The broth used in the recipe is not salty. If you use salty broth, please pay attention to the amount of salt.
3. Beat the eggs well ~ add 1 spoon to brew Japanese-style and windy soy sauce _ Hokkaido kelp and a little salt, mix well, then pour in broth and rice wine, then filter out the egg liquid and pour it into a steamer ~ after the water is boiled, put it in a steamer for about 8~ 10 minutes to 5 minutes ... Then put okra and crab sticks on the semi-solidified eggs as appropriate. (Adjust the time according to the size of the steamed egg container)
4. If you don't use a covered steaming bowl, whether it's steamed in a rice cooker or a normal steamer, be sure to leave a small seam to avoid wrinkling! In this way, steamed eggs with smooth and delicate texture can be steamed.
Practice 5,
material
Eight fresh shrimps, six scallops, half a box of crab meat, asparagus 1/3, three eggs, clear water (or shrimp broth) 1 measuring cup, medium salt, medium salt and rice wine 65438+.
working methods
1: Take a large bowl, beat three eggs and mix well, then add water and salt and mix well. Remove bubbles from the surface with a spoon (so that there will be no pits on the surface of the steamed eggs). Put in Datong electric cooker, put a glass of water in the outer pot, and cover the lid. Put a chopstick in the lid and body of the pot (to avoid water vapor dripping into the steamed eggs), press the switch and start cooking.
2. Open the shrimps and remove the intestinal mud and scallops. Fourth, cut the crab meat in half. Add rice wine and white pepper to all seafood ingredients and marinate for about 10 minute.
3: Garlic peeled and chopped, asparagus washed and cut off the hard bottom, and then cut into small pieces for later use.
4: Take a pot, add a tablespoon of oil, then turn on a small fire, add minced garlic and stir-fry until the fragrance comes out, add marinated seafood and stir-fry until the surface changes color, then add asparagus and stir-fry until the asparagus becomes soft, and add salt to taste. You can take it out and put it on steamed eggs.
5: Usually, the fried seafood will be thickened and then placed on the steamed eggs. However, because thickening will make the calories higher, I will not thicken, and I will directly retain the crisp and tender taste of seafood and asparagus.