Meat foam 200g? Two eggs.

condiment

Appropriate amount of cooking wine and soy sauce.

craftsmanship

evaporate

catalogue

1 ingredients details

2 manufacturing steps

3 tips

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200 grams of meat foam, two eggs and steamed meat foam.

Appropriate amount of onion and ginger.

Appropriate amount of cooking wine and soy sauce.

Proper amount of sesame oil and lemon juice

Proper amount of salt

Fold and edit this paragraph so that the steps

1 raw material drawing.

2 After the eggs are broken up, pour in cooking wine and a little lemon juice to remove the fishy smell.

3 Add cold boiled water to the egg liquid. The ratio of cold boiled water to egg liquid is 1: 1. Season with salt.

4 put the minced onion and ginger into the meat foam and mix well. After the cooking wine is deodorized, it is laid flat in a bowl.

5 pour the egg liquid on the meat foam.

6 Cover with plastic wrap or cover and steam over high heat.

7 After steaming, pour in a little soy sauce.

8 finally sprinkle with sesame oil and chopped green onion.

Tips for folding and editing this paragraph

1, add cold boiled water to break the eggs. There is little air in cold boiled water, so steamed eggs are not easy to make holes. Tap water can't be used because chlorine in tap water will make custard honeycomb.

2. The best ratio of eggs to water is 1: 1.

3. steam with boiling water. Eggs are tender when steamed.

4. Cover the steamed egg container to prevent water vapor from dripping into the egg, making the egg surface uneven.

5. Oil the bowl wall before steaming the eggs, which is convenient for cleaning.

6. Don't put lemon juice without it.

7, meat foam can also be mixed with egg liquid, according to personal preferences.

Entry label:? Gourmet? Recipes? Special snack