Eggs 1

Seasoning: starch 4g, chopped green onion 2g, salt 2g, seafood soy sauce 2g, oil 2g, rice vinegar1g.

working methods

1. Open the eggs, add starch, salt and rice vinegar, and add 1 times warm water.

2. Beat eggs with electric egg beater. It doesn't matter if there is more foam.

3. Sieve the egg liquid, and the sieve should be closer to the steaming bowl, otherwise it will bubble easily.

4. Put some oil in the steaming bowl, pour in the egg liquid, and cover the steaming bowl with plastic wrap.

5. After the water is boiled, put the bowl into a drawer and steam it for about 12 minutes, and then steam it for a few minutes after turning off the fire.

6. Remove the plastic wrap after the pan, sprinkle with chopped green onion, and drop in seafood soy sauce.

skill

1, water quantity: when the eggs are opened, the ratio of eggs to liquid water is 1: 1.

2, water temperature: the water of egg liquid should be warm water, not cold water or hot water. Boiled eggs steamed in cold water are not tender enough, and hot water is easy to wash egg liquid into egg flowers.

3, water tools: there is no measuring cup at home, the amount of water is not accurate, use egg shells to add water.

4. Additives: Add a spoonful of starch to each egg. Vinegar and eggs will react chemically, which will make it easier for eggs to combine with water. Water and eggs will not separate, and the eggs will be slippery. Add about two drops of rice vinegar to an egg, and it will smell when steamed too much. If you don't like steamed eggs, you can also add the same amount of milk to each egg.

5. Eggbeater: electric egg beater is the best. If not, you can use manual, which is more laborious.

6. Sieving: The foamed egg liquid must be sieved. If not, please use drawer cloth.

7. Grease: Grease the steaming bowl. Eggs are not easy to stick to the bowl after being cooked, and are easy to clean.

8. Cover: Cover the steaming bowl with plastic wrap to prevent steam from dripping on the bad guys.

9. Maturity: After the water is boiled, steam on low heat for about 12 minutes, and then steam for a few minutes after turning off the fire.

material

Clams, eggs, salt, soy sauce, chicken powder, vegetable oil, onion.

working methods

1, clams spit sand in light salt water, maybe I haven't soaked for enough time, and I haven't seen any sand spit out.

2. Break up the eggs, add appropriate amount of salt and chicken powder (optional) and mix well, then add the same amount or a little more water and mix well.

3. Cut the clams gently with a knife and wash them under the tap to prevent sand. Well, don't go too far.

4. Sieve the prepared egg liquid, so that the steamed eggs are very delicate.

5. Steam the cleaned Meretrix meretrix in the egg liquid for 8- 10 minutes.

6, pour soy sauce after the pot, you can also pour some vegetable oil or sprinkle some onions, which is more fragrant.