Stewed egg with milk
Smooth egg soup has always been my favorite on the dinner table, but I haven't made the stewed egg with milk. As long as I can make the egg soup, it won't be too difficult. I tried it today. I didn't expect it to be very simple. As long as I master some small skills, I believe you can also make the smooth, delicate, nutritious and delicious stewed egg with milk. Now I'll share the specific methods with you. Are you interested in trying it? Maybe you can do better than me.1. The egg milk liquid must be filtered out of foam with a filter screen to ensure that the surface of the egg milk liquid is smooth and flat, so that the steamed egg soup will not have unsightly honeycombs.2. Pour the egg milk liquid into the bowl, seal it with a layer of fresh-keeping film, and pierce several holes on the surface with a toothpick. The purpose of adding fresh-keeping film is to lock the water, and the purpose of pricking a few holes is to let the steam circulate. In this way, the steamed egg soup is fine, bubble free and tender.3. it is better not to use frozen eggs and milk to make stewed eggs. Sometimes, using frozen milk and eggs to make stewed eggs will produce uneven color effect, affecting the vision, but not the taste.
Step 1 . Prepare materials.
Step 2 . Beat the eggs into liquid.
Step 3 . Pour the milk into the egg liquid, stir it in one direction until it is even, wait for 3 minutes, and let the two liquids blend.
Step 4 . Then filter the milk and egg liquid through the screen once, and slowly pour the filtered milk and egg liquid into the bowl.
Step 5 . Cover the surface of the bowl with a preservative film, and use a toothpick to pierce several holes on the surface.
Step 6 . Put cold water in the pan, put the bowl in the steamer, cover it, bring it to a boil over high heat, and steam it over medium heat for 15 minutes.
Step 7 . Open the lid of the pot and tear off the fresh-keeping film. Wow, the delicate and fragrant milk stewed egg will be steamed.
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