Steamed eggs can't be steamed? The old nanny taught me a trick, steamed out more tender than tofu, melted in the mouth. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
I was a big chef was a lesson by the nanny, this is not, the other day to my mother hired a nanny, because I am worried about the nanny's cooking skills are not good, so I specially went to teach her, the result of which she made me steamed eggs, tender and slippery mouth melt, I believe that many friends who read the article, including myself, steamed out of the taste and texture, are not as good as this old nanny.
So today, I will make this practice of the nanny to make steamed eggs, share with everyone, to ensure that everyone steamed steamed eggs, the entrance is melted, more tender than tofu, nonsense is not much to say, then directly to everyone on the dry goods.
<h1 class="pgc-h-arrow-right" data-track="4" > first prepare the raw materials. </h1>
Six fresh eggs, a little salt, a little shallot, a little soy sauce, a little vinegar, a little sesame oil, half a bowl of warm water.
<h1 class="pgc-h-arrow-right" data-track="17" > follows the production process. </h1>
1, the nanny said, do a good job of steaming eggs, the ratio of eggs and water is the key, first beat the eggs six in the bowl, the ratio of eggs and water is 1:1.5, six eggs, about half a bowl, and then pour a bowl and a half of boiling water, give it naturally cooled into 50 degrees of warm water, next, the most important step to come,
2: Prepare a small amount of fine salt, put it in warm water, stir it well, and then pour warm water into six eggs and stir well again. Fine salt and warm water stirred well in advance, so that the steamed water steamed eggs, so that the top is not salty below is very salty, but also not easy to honeycomb, stir well to skim off the foam, seal plastic wrap, with a toothpick to tie a few small eyes, then we start to steam.
3, the time of steaming eggs is also very critical, it is related to the taste of old and tender. Let's make it at home after steaming on the steamer. Steam the eggs in a pan with a lid and steam for eight minutes, then turn off the heat and simmer for two minutes. The steamed eggs will taste tender and smooth, just as tender and delicious as tofu. After steaming, let's start seasoning.
4, first use a small spoon to scratch it a few knives, and then put a little soy sauce, aged vinegar, and then drop some sesame oil, conditionally sprinkle with a little shallot embellishment, this steamed egg can be eaten, have to admire the old nanny's craftsmanship, it is indeed more tender and delicious than tofu.
<h1 class="pgc-h-arrow-right" data-track="18" > In order to prevent everyone from learning, I also summarized the production points for everyone. </h1>
1, to do a good job of steamed eggs, the ratio of eggs and water should be remembered, it is 1:1.5, when doing at home, we must keep in mind this ratio, and the steamed eggs made will be tender and smooth.
2, steaming time is also very critical, steaming for eight minutes after steaming, and then simmering for two minutes, so that the steamed egg soup will be the same as tofu, tender and delicious.
After reading this article, this time do you know how to do steamed eggs, just in accordance with the above my old nanny's approach, to ensure that everyone steamed steamed eggs, than tofu tender and smooth, but also delicious, the article of dry goods a lot, we remember to collect and preserve well, I am chef Jiang Yizhou, we see you next issue.