First, we beat the eggs in a small bowl, break them up with an egg beater or chopsticks, and add water and a little salt.

The amount of water is about twice that of eggs. After adding water, continue stirring until the egg liquid turns white and bubbles.

Then use a strainer to filter out the bubbles to ensure that the liquid surface is smooth and flat, so that the steamed custard will be smooth and tender.

(If steamed in a bowl, you can cover it with plastic wrap) to prevent the custard from getting too much water. Put it in a steamer and heat it with strong fire. After the boiler boils, turn to low heat and steam for about 8- 10 minutes. If the time is too long, the custard will harden and protein will be damaged. Too much steam will make the custard honeycomb and reduce the umami flavor.

After cooking, add a few drops of sesame oil and vinegar to taste and serve.

The steamed tea bowl is Japanese steamed egg soup. Although they are all steamed egg custard, Japanese steamed tea bowls are somewhat different from ours in seasoning and materials, and are traditional Japanese snacks.

Although it is only a small tea set bowl, it is filled with fresh seafood, which is extremely smooth and delicious.

Main raw materials:

Eggs 1 shrimp, 2 fresh mushrooms, 1 chicken 10g ginkgo biloba.

Seasoning:

Salt, wooden fish essence, Lin Wei, purple black soybean oil, wooden fish water.

Operation step one

Get all the materials ready.

1 Wash mushrooms, cut them into two pieces and divide them into 4 dices, rinse two shrimps with boiling water, dice chicken with boiling water, and peel ginkgo.

Operation step 2

Beat 1 egg into a bowl and add 360ml of wooden fish water.

Add the right amount of salt.

Proper amount of fish essence

Appropriate stranguria

Proper amount of soybean oil

Then stir evenly to remove residual foam, and then filter the egg liquid for later use.

Operation step 2

Put the cleaned raw materials into a ceramic bowl. Note: (Leave a shrimp for later use) Then pour in the prepared egg liquid, wrap it with plastic wrap, and steam it in a steamer for about 6 minutes. Put the egg liquid into the semi-solidified standby shrimp.

Then cover with plastic wrap and continue to steam the egg liquid for solidification (about 8 minutes).