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How to steam egg flowers
1. Beat 2 eggs into a steaming bowl. Beat the eggs. Add 1 teaspoon salt, a little soy sauce and oil to beat well. Add 280ml warm water and stir clockwise while adding water. Scoop off the bubbles floating on the surface with a spoon. Put the right amount of water in the steamer, bring to the boil, put the eggs into the boil and steam over high heat for about 10 minutes.
2. First, prepare the bamboo shoots and cut them into fine particles. Next, beat the eggs into a bowl, add chopped minced meat, and add salt according to your taste. After breaking up the eggs and minced meat, add chopped bamboo shoots, then slowly pour in hot water and stir to make sure the eggs are fully mixed with the hot water. Next, put the bowl containing the mixture in a steamer and steam over medium heat for 15 minutes. When the time is up, carefully take out the steamed egg flowers.
3. Beat the eggs in a bowl, heat the water and stir well. The ratio of water to eggs is 1:1. Be sure to boil the water to cool the warm water, do not put the cold water, otherwise the eggs will appear honeycomb. Put some cooking wine to remove the odor, put in some miso, oil and salt, and stir well. Miso can be fresh, if there is no miso, you can put light soy sauce, heavy soy sauce will affect the color of steamed egg custard's finished product. Brush the egg container with a layer of oil.
4. Put the steaming bowl into the steamer and steam slowly over low heat. It usually takes 8-10 minutes, and the specific time is adjusted according to the thickness of the egg and the power of the steamer. Keep the heat uniform in the steaming process to avoid honeycomb on the surface of the egg. After seasoning and steaming, take out the steaming bowl, remove the cover and let the egg flowers cool slightly. Sprinkle with a little sesame oil or cooking oil and sprinkle with chopped onions as a decoration.
How to make steamed egg flowers
Beat the eggs into a bowl, add warm water and stir well. The ratio of water to eggs should be 1:1. It is worth noting that the water used should be warm water that is cooled after boiling, and avoid using cold water, which can prevent honeycomb appearance of egg liquid. Next, add the right amount of cooking wine to remove the fish. at the same time, add miso, oil and salt and stir well again. The addition of miso can improve the freshness of Egg Custard.
Beat the eggs in a bowl, heat the water and stir well. The ratio of water to eggs is 1:1. Be sure to boil the water to cool the warm water, do not put the cold water, otherwise the eggs will appear honeycomb. Put some cooking wine to remove the odor, put in some miso, oil and salt, and stir well. Miso can be fresh, if there is no miso, you can put light soy sauce, heavy soy sauce will affect the color of steamed egg custard's finished product. Brush the egg container with a layer of oil.
Prepare ingredients: eggs, salt, water, soy sauce. Use a large bowl to fill the eggs and break them up. Add salt and water. The ratio of water to egg is 1:1. Stir the eggs and water. Steam in the pan. The bowl of egg liquid needs a lid to prevent the water vapor from the pot from flowing into the bowl. Steam for 25 minutes after boiling. Take the steamed eggs out of the pan, sprinkle with soy sauce and serve.
Beat 2 eggs into a steaming bowl. Beat the eggs. Add 1 teaspoon salt, a little soy sauce and oil to beat well. Add 280ml warm water and stir clockwise while adding water. Scoop off the bubbles floating on the surface with a spoon. Put the right amount of water in the steamer, bring to the boil, put the eggs into the boil and steam over high heat for about 10 minutes.
The basic steps of steaming egg flowers (1) material preparation of eggs: 3-4 (adjusted according to the number of people). Clear water: appropriate amount, used for breaking eggs and water in the process of steaming. Salt: a little, used for seasoning. Chopped onions: appropriate amount, used to increase flavor and decoration. Sesame oil or edible oil: a little, used to prevent adhesion.
[steamed egg soup] recipe: eggs, water, salt, sesame oil, light soy sauce, chopped onions step 1, beat two eggs in a bowl, then add a little salt to it, make a simple seasoning, then stir it up with chopsticks.
How do you make egg flowers?
Ingredients: 2 eggs, 1 meter cling film, 5 sticks, 2 rubber bands. Boil the eggs and shell them. Wrap the eggs in plastic wrap. Place the stick flat on the cling film according to the picture below and wrap it around. Use a rubber band to tie the front and rear ends tightly, then put it at room temperature or in the refrigerator for 2 hours. When the job is done, the good-looking and delicious egg flowers are finished.
Beat the eggs in a bowl, heat the water and stir well. The ratio of water to eggs is 1:1. Be sure to boil the water to cool the warm water, do not put the cold water, otherwise the eggs will appear honeycomb. Put some cooking wine to remove the odor, put in some miso, oil and salt, and stir well. Miso can be fresh, if there is no miso, you can put light soy sauce, heavy soy sauce will affect the color of steamed egg custard's finished product. Brush the egg container with a layer of oil.
Beat the eggs into a bowl, add warm water and stir well. The ratio of water to eggs should be 1:1. It is worth noting that the water used should be warm water that is cooled after boiling, and avoid using cold water, which can prevent honeycomb appearance of egg liquid. Next, add the right amount of cooking wine to remove the fish. at the same time, add miso, oil and salt and stir well again. The addition of miso can improve the freshness of Egg Custard.
Although steamed egg flowers have many benefits, many people do not know how to make them. In fact, making steamed egg flowers is very simple. First of all, the materials that need to be prepared are eggs and water. After breaking the eggs, pour in the right amount of warm water, then put into the electric rice cooker and begin to cook. In about ten minutes, a delicious steamed egg flower is finished.
One egg, and beat the eggs and set aside (put the right amount of salt in the eggs). Pour boiling water into the pan and add a little lard. After the boiling water in the pot is boiled, beat the eggs before pouring in the pot. After the boiled water in the pot boils again, come out of the pot. The delicious egg soup is ready.