The stewed egg is delicious and easy to cook. When I was a child, I liked to eat the dish that my mother made. Every time I get sick, I will enjoy the treatment of stewed eggs. After I got married, I always wanted to do it for my family. However, I failed to do it again and again. Later, my mother personally pointed it out and finally made it easy for me to make this dish. However, for some newcomers, the smooth, non-cellular stomata on the surface has still been a headache. In fact, if you understand the reason why the honeycomb vent is formed, it can be easily solved. The mixing of stewed eggs and egg liquid, the ratio of water, the method of steaming, and the time are all directly related. By following the steps below, you can easily solve the problem of stewed eggs.
Wash the sand first, then clean it, then put the ginger in the pot and boil it. Put it into the shell and open it to the shell. Turn it off and remove it. Put it in the water and wash it. Do not pour the water. A layer of water foam is removed and removed.
According to the size of the plate of the stewed egg, the number of eggs is determined. Two eggs or three eggs are scored. This is a double yellow egg. Because the plate is not big, I use 2 double yellow eggs, which is equivalent to the weight of three eggs.
Mix the chopsticks or the manual egg beater to form the egg liquid. Also, the egg liquid can be sieved. I usually sieve it, and the egg liquid can be evenly mixed.
The water that is boiled in the pot is not cool in the semi-temperature state. It is twice as much as the egg liquid. Pour the boiled water into the empty bowl, add the appropriate amount of salt to the bowl, and stir the salt with a hand-held egg beater or chopsticks. . Note that the water must be 1.5 to 2 times the egg liquid, the individual feels 2 times the best, the taste is smooth and tender, and the water and water will affect the taste of the stewed egg.
Pour the simmered brine just a little cold and pour it into the egg mixture and mix it again in one direction.
Prepare a beautiful light plate, put the clams around the plate four times, try to pick the same size of the mouth, put two pieces of meat in each clam, the excess meat can be chopped on the bottom of the plate, or No need to. If it is a deep plate, for the sake of beauty, don't rush to put it down. First pour half of the egg liquid on the plate, steam it on the pan, then pour it, then pour the remaining egg liquid and continue to steam, but the deep plate time Appropriate lengthening, usually 8 to 10 minutes or so
Pour the egg liquid into the dish, place the egg liquid in two-thirds of the dish and place it in a steamer with water.
The plate is covered with a clean and water-free plate, which can also be replaced by plastic wrap. This step is very important. If it is not covered, the egg liquid will be boiled into a lot of honeycomb holes during the steaming process. Then steam for 5 minutes.
Because it is a shallow open large plate, it is generally cooked in less than 5 minutes. Of course, you can use a deep plate without a shallow plate, but steamed eggs take twice as long to steam, and if the steamed egg is too long, it will affect the taste of the egg.
People with heavy tastes can add some soy sauce, sesame oil, chopped green onion, etc., which are specially used for cold salad. Generally, children don’t like chopped green onion, soy sauce, etc., but they don’t add it. I personally like to add convulsions such as sesame oil and so on. Adding seasonings such as soy sauce will make it difficult to eat the savory taste of scallops. Haha, everyone can do it according to their own preferences.
1, pay attention to grasp the ratio of water and egg, water is 1.5 to 2 times the egg, personal feeling 2 times best 2, before steaming the egg, the top should be covered with a plate or plastic wrap, to prevent the honeycomb hole 3, if it is a deep plate For the sake of beauty, don't rush to put it down. First pour half of the egg liquid on the plate. After steaming the pan, set it up and pour the remaining egg liquid to continue steaming. However, the deep plate time should be longer. Usually 8 to 10 minutes or so