Recipe: Steamed eggs

Home Cooking Recipe: Steamed eggs

Notes:

The dish to be served today is the new favorite of these days. Not only breakfast, but sometimes hungry at night, it is also a nightingale, tender and smooth, delicious and nutritious! PS, welcome to my Weibo @83小钟, WeChat xz5483xz, the public number "83 small bell" or "xz83xz" to find me to play ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Eggs are broken up, add 1 to 1.5 times warm water, add appropriate amount of salt and mix well.

    Eggs are broken up, add 1 to 1.5 times warm water, add appropriate amount of salt and mix well.

  2. Home Cooking Recipe: Screened. . . (If the screen is not dense enough, there is a small bubble in the bowl after sieving, take a spoon and scrape it clean)

    Screened. . . (If the screen is not dense enough, there is a small bubble in the bowl after sieving, take a spoon and scrape it clean)

  3. Home Cooking Recipe: Cover the bowl with plastic wrap

    Cover the bowl with plastic wrap

  4. Home Cooking Recipe: Add steam to the steamer, boil the water, put it in a steamed egg bowl, steam for 12 minutes on low heat, then turn off the steam and leave the pan for a few minutes.

    Add steam to the steamer, boil the water, put it in a steamed egg bowl, steam for 12 minutes on low heat, then turn off the steam and leave the pan for a few minutes.

  5. Home Cooking Recipe: Leaving the pot, it’s very tender and it’s not

    Leaving the pot, it’s very tender and it’s not

  6. Home Cooking Recipe: Topped with seafood soy sauce, simmer on a spoon and eat ~~~~~

    Topped with seafood soy sauce, simmer on a spoon and eat ~~~~~

Tips:

1. Warm water, the amount of water is controlled between 1 and 1.5 times of egg liquid. 2. The blisters must be cleaned and covered with plastic wrap. 3. After the water is opened, steam in the pot. This is very simple and very easy to operate, but the steamed eggs are really not easy. . . As soon as I got out of the pot, I immediately remembered the famous saying. . . The silk is smooth. . . Well, that's it. . .


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