Steamed egg in Japanese tea bowl
Tea bowl steaming is Japanese steamed egg soup. Although they are all steamed egg soup, Japanese tea bowl steaming is different from ours in terms of seasoning and materials. It is a traditional Japanese non flavor snack.Although it is only a small tea set bowl, it is filled with seafood. The taste is extremely smooth, fresh and tender, and delicious.1. Beat the eggs gently to prevent more air from entering the egg liquid.2. It is better to add warm water, and the amount of water should be 2/3 of the amount of tea bowl used.3. The egg liquid should be filtered and steamed, which is the most important, so that the egg soup will be smooth and tender.4. The steamed egg soup should be wrapped with fresh-keeping film to prevent steam from entering the bowl. It is better to use a small fire instead of a big fire.5. Pay attention to the amount of water added. Generally, the ratio of egg to water should be 1:2 or 1:3. If you like to eat tender, put more water, and if you like to eat old, add less water.
Step 1 . Prepare all the ingredients.
Step 2 . Wash and chop mushrooms.
Step 3 . Beat the eggs into the bowl.
Step 4 . Add salt and chicken essence and stir well.
Step 5 . Then add warm water and stir well.
Step 6 . Filter the egg again.
Step 7 . Wrap the plastic wrap in a steamer and steam over medium low heat.
Step 8 . Steam for about 8-10 minutes, and put the egg liquid into a semi solidified state. Add shrimp and mushrooms.
Step 9 . Then cover the fresh-keeping film and continue to steam the egg liquid to solidify (about 8-10 minutes). When eating, pour sesame oil and a little steamed fish soy sauce into it.
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