"First take a bowl, put a raw egg in it, add some water, beat it evenly and add some salt, then put it in a pot to steam. After the pot is put out, it will be a bowl of piping hot jelly. This food has different names in different places. In the south, it is mainly called "steamed egg" or "steamed egg", while in the north, it is mostly called "egg soup", "egg paste" or "chicken cake". The thing that Shanghainese call the most charming is "stewed egg soup".

Is such a simple thing worth talking about? In fact, it is far more difficult than fried vegetables. The difficulty is that if the fried vegetables are salty, just put less salt next time. But if this thing fails once, it will almost fail again and again.

There are two most common failures. One is to separate the water and eggs. There is a layer of eggs on top, scoop out the surface, and there is water below. Some people often think it is not steamed, so they increase the time next time; some people think it is too much water, so they adjust the ratio next time. This approach led to the second failure - the egg was too thick and had holes, so the ratio of time to egg water was adjusted. However, the eggs, water and time seemed to be deliberately messed up, forever. I can't figure out their rules; failure always wanders between two forms, and I can't find a central point.

Still speaking of Shanghainese, I can only understand "stewed egg soup". One word is needed to prepare this dish. First of all, it is the word "stew". It turns out that this thing is not steamed. Steaming over high heat and uneven heating are the taboos of this dish. First, prepare a pot and try to put the bowl on it. , do not let the bowl directly touch the bottom of the pot, and then add water. The purpose is to have more water and less steam, so it is stewing and not steaming.

When boiling water, you can adjust the "soup". It is obviously solid, so why is it called soup? This is the essence of this dish. Only when the stewed eggs are extremely tender can they reach the state of not being soup. . Put the eggs in a bowl and mash them with a tamper. Some people like to use a bowl to stir, but it will easily produce a lot of bubbles and affect the appearance. If you use a Western-style fork to mix, the effect will be better. In addition, add water, and the water will be 70%. Hot water of about ten degrees Celsius, add a little, stir a few times, add a little more, stir a few more times; the more water you add, the tenderer the eggs will be. The approximate amount is one egg plus one glass of water. In addition, don’t forget Add salt and cooking wine.

Steam the eggs as soon as they are stirred. If left to stand for a long time, they will easily separate into layers. Before steaming, use a spoon to scoop out the floating foam, and then cover it with plastic wrap to avoid Steam condenses and drips, and boiling water overflows. Turn down the heat until the water surface stops moving, and then put it in a bowl with egg liquid. How long will it take?

After making the stewed eggs in this way, you will be "amazed" by your craftsmanship. To describe the stewed eggs as tender and smooth is not an exaggeration. You can also make the stewed eggs sweet and put them in the refrigerator. You can also put the clam meat in and beat the eggs with the water used to cook the clams. The taste is extremely delicious. Some people even think that clam stewed eggs are the highest level in eggs."