Eating eggs in moderation every day is very beneficial to human health. The nutrients contained in eggs are very sufficient, basically covering the nutrients needed by the human body. Eggs can promote the development and growth of the body, improve intelligence, enhance memory, improve physical fitness, enhance the body's immunity and disease resistance. Egg yolk can also replenish blood and nourish blood and calm the nerves, and egg white contains chemicals to clear the throat and relieve sore throat.
Eggs are rich in nutrition, but also one of the most common ingredients in our lives, the egg method is really too much, simple what boiled eggs, scrambled eggs, difficult desserts, pudding, omelette rice. Eggs can not only be used as a staple food, but also as a snack, can also be made into a child's food supplement, and can also be made into a variety of pastries. The best way to eat it is boiled eggs, which maximize the preservation of nutrients, followed by steamed eggs.
When it comes to steamed eggs, many people will do it, and when we were young, we often ate steamed eggs made by our mothers, and the most that every child ate when they were young was the steamed eggs made by their mothers. Steamed eggs are put into the microwave oven steaming or directly into the cage drawer steaming, can be used as a private dish recipe, can be used as a deficiency, spleen appetizer, malnutrition and anemia, salty taste, rich nutritional value, and simple operation. Xiaobian will share the steamed egg with cold water or hot water? Many people don't know that this steaming is tender like tofu, no honeycomb.
Ingredients: Eggs green onion sesame oil Table salt
1, prepare three eggs, or the amount of family needs, beat the fresh eggs into the bowl, and then add a little table salt, which can increase the bottom taste of the eggs, edible salt can also accelerate the solidification of protein, in the steaming time can be faster molding, so that the steamed eggs are more tender.
2, after the egg is put into the table salt, use chopsticks to constantly stir the egg liquid, when stirring in one direction, this time to take a little longer, must be stirred until the egg is not brushed on the line. There is no clumping in the egg liquid, there is no drawing, so that it is not easy to clump when steaming eggs, and the steamed eggs are as tender as tofu.
3, this time we prepare an empty bowl, put in warm water, the ratio of egg liquid to water is 1:1.5.This place must add warm water, warm water added to the egg liquid is not easy to honeycomb, again the egg liquid is fully stirred evenly, and then filter it with a strainer, filter into a clean bowl. In this way, you can filter out the agglomerations and brushed wires inside, and it is not easy to pick up honeycombs when steaming.
4, put water into the pot, after the high heat boiling, the water must be boiled in advance, the water boiled on the pot steamed eggs are heated evenly, there will be no situation of external cooking and internal life. After the water is boiled, put the bowl into the cage drawer, and then improve a plate on it, which is also a small trick to prevent the honeycomb, without water vapor entering the egg liquid, the honeycomb will not start.
5, after the lid is covered, steam for 10 minutes on medium-low heat, the steaming time cannot be too long, steaming too long is not good, it is not good to eat, it is also old, the taste is poor, steamed tenderly, eat it up and melt in the mouth, the steamed eggs for children are the same, can not be too long,
6, after the eggs are steamed, take out, use a knife to divide the eggs into equal parts, then pour in some sesame sesame oil, then put in some soy sauce, and finally sprinkle some green onions to decorate, delicious steamed egg soup is ready, so that the steamed eggs are more delicious.
【Li Xiao has something to say】
1, egg liquid inside the add a little table salt, edible salt can accelerate the solidification of protein, in the steaming time can be rapidly formed.
2, when stirring the egg liquid must be well stirred, to have no nodules at all, which is also a small trick to prevent the occurrence of honeycomb
3, the ratio of egg liquid to water is 1:1.5, too much is not easy to form, too little, easy to steam not tender, water poured in after the non-stop stirring, and then use the strainer to filter it.
4, when the egg liquid is steamed on the pot, cover a lid, or cover with plastic wrap, so that it is not easy to make the egg soup honeycomb, and the water vapor will not go in.
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