Why aren't the steamed eggs we steam at home as tender and smooth as they are eaten outside? Here are a few tips to keep you from steaming eggs at home that are as delicious as a restaurant. The purpose of the editor: the text teaches cooking, and not talking about the details is to play hooligans. Beat 3 eggs into a bowl and add a little salt to give the bottom flavor.
Use chopsticks to quickly break the eggs, this process is patient, the more evenly beaten, the more delicate the steamed eggs will be, and the more tender they will be to eat. Next prepare an empty bowl and add 1.5 times the egg mixture with warm water. Then add warm water to the egg mixture and continue to stir well, remembering, be sure to use warm water. Because the water eggs steamed with warm boiling water will be more smooth and tender, and there will be no bubbles. Stir well and use a spoon to skim off the bubbles on the surface. Seal it with plastic wrap and put a few small holes in it with a toothpick.
Boil water and boil the water into the eggs. Remember, be sure to wait for the water to boil before putting in the water egg, so that there will be no hard blocks at the bottom. Then close the lid and reduce the heat to slow steaming. In this way, the steamed water eggs will not grow old. Steam for 15 minutes and then turn off the heat and simmer for 2 minutes. When the time comes we open the lid and remove the plastic wrap. Add one scoop of light soy sauce and half a scoop of sesame oil. A little green onion. Such a delicious and delicious steamed egg is ready. The method is very simple and easy to learn, and your favorite friends can collect it.
Share the home version of the food tutorial every day to make your dishes delicious and nutritious. We also welcome friends to discuss and learn together in the comment area. Originality is not easy, thank you for your support. This article is original by Fat Cat Food, welcome to pay attention to, take you along with long knowledge.