Steamed egg is a kind of delicious food that we often cook in our life. In the south, we call it steamed egg, but in the north, we like to call it "egg soup". When we hear the soup, do you think it is very smooth and nutritious? Indeed, egg soup is the best kind of preserved nutrition among all egg practices. I remember that when I was sick as a child, my mother always liked to steam egg soup and use her old man's house.

A good steamed egg is "tender and smooth, delicate and dense, and melts in the mouth". Its wonderful taste makes the ordinary egg seem to be spiritually attractive. I want to describe it with many beautiful adjectives. This steamed egg also has a great advantage, that is, it is particularly beneficial to human digestion and absorption. Steamed eggs are delicious, but not easy to make. Some steamed eggs are dry and hard, some are cooked outside and still have egg paste inside, and some are made in a horse's honeycomb. So how to make steamed eggs that are smooth, tender, delicious and delicious? There are several key points to pay attention to.

"1" When fresh eggs are put into a bowl, beat them until they are delicate and even, so that the steamed water eggs will be delicate.

"2" As we all know, it is very important to add a proper amount of water to the beaten egg liquid. What kind of water to add here and the ratio of water to eggs are very important. It is best to add warm water of about 4-5 degrees (mineral water is better, so that your hands feel hot, but it will not burn), which can increase the temperature of the egg liquid, shorten the steaming time, and make the egg liquid mature quickly, so that it can be smooth, tender and delicious, and the taste will not be old.

the best ratio of water to eggs is 1.5:1.

After the egg liquid in "3" is beaten evenly, the foam on the upper layer should be removed completely, and then it should be filtered with a strainer, so that it will be more smooth and delicate.

Add a little salt to the filtered egg liquid in "4" and mix it evenly. At the same time, it can make the protein solidify quickly, so that the steamed boiled eggs taste the same smooth and tender.

"5" put the egg liquid into a porcelain bowl, seal it with plastic wrap, put a few holes in it, or cover a plate to prevent water vapor from dripping into the egg liquid to form a honeycomb. My usual method is to cover the plate, and the effect is quite good.

"6" Boil the water in the steamer, put the porcelain bowl containing the egg liquid into it, steam it for 8 minutes on medium heat, do not open the lid immediately after steaming, and open it after stewing for 3 minutes. The effect is better. The specific operation steps are as follows

two eggs, a little chopped green onion and coriander.

2g of seasoning salt, 5g of light soy sauce, 5g of extremely fresh flavor and 5g of sesame oil.

the specific process is to beat two eggs into a bowl until they are fine and even, and then add warm water of about 4-5 degrees. The best ratio of water to eggs is 1.5:1. If it is difficult to measure at home, you can use a glass water cup to measure them. Two eggs are almost 1g, and this glass in my house is almost full, so the amount of water added is about one and a half cups. Add 2 grams of salt to the egg liquid with water and continue to stir evenly. Skim the floating foam on the surface of the egg liquid with a spoon first, then filter the egg liquid with a leak and filter it into a suitable porcelain bowl. Buckle a plate on the bowl to prevent water vapor from falling into honey shape during steaming. Boil the water in the pot, put the bowl in a steamer and steam for 8 minutes on medium heat. Turn off the fire when the time is up, don't open the lid in a hurry, stew for another 3 minutes and take it out, and the delicious steamed eggs will be ready.