1. Home-style ingredients: 2 eggs, 1 green onion, 1/5 tablespoon of salt, 1/3 tablespoon of oil, 1/3 tablespoon of chicken essence.

Method: 1. Break the eggs into the egg liquid and pour it into a bowl, add an equal amount of warm water; 2. Add 1/5 tablespoon of salt, 1/3 tablespoon of oil, and 1/3 tablespoon of chicken essence to the egg liquid, mix well and season with chopsticks.

Beat the egg liquid in one direction for 5 minutes; 3. Cover the mouth of the bowl with a layer of plastic wrap, boil the water in the pot over high heat, add the egg liquid, cover the pot, and steam over low heat for 15 minutes; 4. Take it out

Steamed eggs, sprinkle with chopped green onion, steamed eggs and serve.

Tips: 1. Water volume and water temperature.

The water to mix with the egg liquid should be warm water, not cold water or hot water. The eggs steamed from cold water are not tender enough. Hot water will easily turn the egg liquid into egg droplets. The ratio of egg liquid to warm water is 1:1, so you can’t control it.

How much water to put in can be directly mixed with eggshells, so the accuracy is high.

2. Egg-beating skills.

Usually there are honeycomb holes in the water eggs. This is partly due to poor egg-beating skills that cause bubbles to form in the egg liquid. Therefore, when beating the eggs, you should beat them in one direction until the egg liquid becomes smooth and smooth before adding it to the pot.

Steam.

3. Heat.

Steamed eggs must be simmered over low heat. If the fire is too high, the eggs will become stale easily.

4. You can add some water starch to the egg liquid to make the steamed water eggs more tender; you can also use warm milk instead of warm water to make the water eggs taste more delicious.

2. Daily gourmet recipe Ingredients: eggs and three seasonings: one coffee spoon of salt, two chives, two spoons of oil, two tablespoons of oyster sauce, and an appropriate amount of cooked white sesame seeds.

Method: Beat three eggs in a bowl with one coffee spoon of salt, about one tael of minced lean meat. If you like to add chives, you can chop two scallions, and two spoons of oil (if it is lard, just one spoon)

Two tablespoons of oyster sauce and an appropriate amount of cooked white sesame seeds.

1. Put oil in a pot and heat until it is 60% hot. Pour in the minced meat, add appropriate amount of salt and stir-fry until cooked. Add oyster sauce and chopped green onions (I did not add green onions) and stir-fry until fragrant. Place in a small bowl and set aside.

2. Place a steaming rack in the pot, add water and bring to a boil. Add hot purified water and oil at about 50 degrees Celsius to the egg juice, mix well, put it on the steaming rack and cover it, and steam over medium-high heat.

3. When steaming for about four minutes, remove the lid and let it sit for more than ten seconds, then close the lid and continue steaming.

4. After steaming for about three minutes, insert bamboo chopsticks into the egg in the center of the bowl and check. If it is still too watery, cover it and steam for another minute and then check again, until the egg at the bottom of the bowl solidifies to the surface.

The extent is about the same.

5. Take out the bowl, spread the minced meat on the egg surface, sprinkle with white sesame seeds, serve, and eat.

Tips for steaming eggs: 1. Do not add MSG; 2. The ratio of egg liquid to warm water is about 1:1 to 1.5; 3. It is best to filter out the small bubbles in the beaten egg liquid before steaming; 4. Water amount and temperature

.

The water to mix with the egg liquid should be warm water, not cold water or hot water. The ratio of egg liquid to warm water is 1:1; 5. When beating the eggs, beat them continuously in one direction until the egg liquid becomes smooth.

Just put it in the pot and steam it.

6. Heat.

Steamed eggs must be simmered over low heat. If the fire is too high, the eggs will become old easily. 7. You can add some water starch to the egg liquid to make the steamed eggs more tender. You can also use warm milk instead of warm water to make the steamed eggs more tender.

Water eggs taste more delicious.

8. When steaming water eggs, add another container to the container holding the egg paddle to cover it, so that the steamed water eggs will not bubble.

3. Ingredients for microwave steamed eggs: two eggs, water (or chicken soup), appropriate amount of salt, appropriate amounts of dried shrimps, mushrooms, and green onions (optional).

Method: 1. Beat the eggs well, add an equal amount of water or chicken broth, mix well and add an appropriate amount of salt to taste, then put the egg juice into a large bowl and wrap it with plastic wrap (the plastic wrap should be tightly sealed,

Otherwise, the air will escape into the egg juice, and the steamed eggs will not look good.); 2. Put the large bowl in the microwave oven and use the "Defrost" heat to steam (the reason for using low heat is this

The eggs will solidify slowly due to the slight heat. If you use high power, the eggs will "explode" all at once); 3. It takes about 15 minutes to steam two eggs, but different microwave ovens can have appropriate adjustments. If you want to

If you want to make the steamed eggs more fancy, you can take out the eggs when they are almost steamed, add dried shrimps, mushrooms, and chopped green onion, then seal the bowl and steam until cooked; 4. After steaming in this way, you will have a bowl with rich ingredients, good-looking and

Delicious steamed eggs, not steamed eggs with "good ingredients sinking to the bottom of the bowl".