The practice of egg soup
First, the original egg custard
Ingredients: eggs, salt, water, oil, chopped green onion.
1, a fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.
2. Now add water. Preferably warm water. Cold water is not good, and hot water is even worse, because rushing in will turn into egg flowers.
3. Add a small amount of oyster sauce to water and stir well, then mix with egg liquid and stir well. Add a little lard.
4. Boil a pot of water and steam it. After the water is boiled, put the egg liquid on the steaming partition, and then turn on a small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion and drop a few drops of steamed fish sauce.
1, wash the pumpkin, cut off 1/4 at the top, hollow out the seeds with a small spoon, and then dig out a small part of the pulp, leaving a thickness of about 1 cm.
2. Beat the eggs into a bowl and add warm water. The ratio of warm water to egg liquid is 1: 1.
3. Add a little salt to taste and break the egg liquid and water in one direction.
4. Filter the egg liquid with a small sieve, remove gluten, and pour the egg liquid into the pumpkin cup.
5. Cover the plastic wrap and stick a few holes in the plastic wrap with a toothpick.
6. Boil the water in the pot, put the pumpkin cup into the pot, steam it on high fire for 1~2 minutes, and then steam it on low fire for about 8 minutes.
1. Thaw the shrimp, cut it into large pieces with a knife, and put the minced meat in a large bowl.
2. Put the eggs into the minced meat bowl.
4. Add half a bowl of warm water and send it to the steamer. Take out the fire after 30 minutes and sprinkle with the remaining chopped green onion.