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Stewed Water Eggs Detailed Directions
Water eggs practice one,

Materials

Large eggs 4, milk half shell, water with cold boiled water, 3 ? eggshell

Practice

1. Eggs first beaten, add water with milk and then whisked. Place the eggs on a steamer tray and wait 15 minutes for the bubbles to disappear.

2. Turn on the steamer, wait for the water to boil, turn the heat to medium, and cover the plate with tinfoil to steam for 10 minutes. Add a little soy sauce when serving.

Practice 2, clams and fish roe steamed eggs

Materials

"12 clams", "fish roe moderate", "3 eggs", "ginger 2 slices", "a few green onions", "salt half a teaspoon", "rice wine 10 ml", "10 ml of soy sauce", "5 ml of sesame oil"

Practice

1: clams and oysters soaked in spit and washed.

2:Heat water in a pot, add ginger and cooking wine and bring to a boil.

3: Cook the clams until they open.

4: Reserve the clam water in the pot for later use.

5: Whisk the eggs into an egg batter and season with salt.

6: When the clam water cools, pour in the egg mixture and mix well. Eggs and clam water ratio is 1:2. (That is, 200ml of egg pulp, 400ml of water)

7: Prepare a sieve on a plate, and then pour the well-mixed egg pulp, over away from the egg tendons and air bubbles, so that the steamed egg is more smooth.

8: the clams to remove one side of the shell, the meat part of the egg on the batter.

9: Cover with plastic wrap, into the pot of boiling water to steam on low heat for 15 minutes.

10:Take out the fish roe and chopped green onion. Then drizzle with soy sauce and sesame oil to serve.

Practice three, the secret technology steamed eggs

Materials

"eggs 3 only", "half of the eggshell water 9 times",

Practice

1: first boil a pot of water to prepare, three eggs into a bowl, and then choose a try to perfectly separate just half of the eggshell , used to hold the water 9 times, poured into the eggs (in fact, the calculation, that is) Others say the original egg to water ratio of 1:1.5, but 1:1.5 you are difficult to measure, this method can solve the problem)

2: Use chopsticks or egg whisks to gently stir the whites of the whites can not be seen (in fact, chopsticks are better, there is not so much foam)

3: Sieve into a shorter and wider dish to filter out the big foam

4:Use a spoon to gently stir the egg pulp a few times, and then remove the foam on the surface

5:Wrap the plastic wrap, the plastic wrap can not touch the egg, turn to medium heat and cover the lid to steam for 13-15 minutes can be eaten! (If not solidified enough can be steamed for a few more minutes or until solidified) Oh my god it's so easy!

Method 4: Steamed Eggs with Minced Pork

Ingredients

"Eggs 3", "Ground Pork: 50 yen", "Broth: 1 can", "Yum Yum Oil Paste or Oyster Sauce: 3 tbsp", "Sugar: 3 tbsp"

Methods

1: Prepare the ingredients with water or canned soup. The ratio is egg 1:water 2

2: Stir-fry the minced meat in a little sesame oil until the meat takes on color.

3: Pour in half the amount of water for the minced meat (over medium heat) and let it roll until it reaches a simmer.

4: Beat the eggs, add 2/3 of the stock and whisk the egg mixture together. Strain the egg mixture through a mesh sieve to make the steamed egg more tender.

5: This time the minced meat juice, wait for the cool ready to use (minced meat can be more fried ^ ^ ^ ^ because of super rice ~ mixed noodles, rice are super delicious)

6: fried minced meat into the egg, laying plastic wrap into the steamer, the water rolled to medium heat steaming for about 10-15 minutes.

7: After steaming, spread a little bit of minced pork and green onion.

7: After steaming, spread a little minced pork and green onion.