Detailed introduction to the recipe of Teochew-style steamed eggs

Cuisine and function: Home-cooked recipe Technique: Steamed Teochew-style steamed eggs Ingredients: Ingredients: 4 eggs.

Accessories: 35 grams of leek segments (yellow garlic segments), 10 grams of dried beets (or dried sea rice), and 5 grams of coriander leaves.

Seasoning: 25 grams of prepared soy sauce (fish) juice, 5 grams of chopped green onions, 2 grams of fish sauce, 3 grams of MSG, and 10 grams of peanut oil.

Features of Teochew-style steamed eggs:

The sauce is rich and fragrant, fresh and salty.

Detailed introduction to how to make steamed eggs

Cuisines and functions: Microwave recipe Materials for making steamed eggs: Ingredients: Ingredients: Two large eggs, one cup of cold water, green onions Chop two strips (omit if you don’t like green onions). Seasoning: less pepper, 1 teaspoon light soy sauce, 1/3 teaspoon salt.

1. Beat the eggs with seasoning and cold boiled water, and remove the bubbles floating on the surface (you can use a dense sieve to separate them).

2. Pour the egg liquid into a container with a diameter of about six inches, cover it, and steam it with Roast for four and a half minutes until cooked. Take it out, sprinkle with chopped green onion, cover it for one minute, until the onion is half cooked, pour in a little cooked oil and light soy sauce.

Note: The thickness of the egg liquid affects the cooking time, so write the diameter of the container for everyone's reference.