Steamed egg with scallop

A delicious food with good taste, taste and color can be put in front of you without moving your mouth?My daughter eats fast and well today.There are so many points to make a steamed egg. I have steamed it for many years and summed up the experience. It must be useful to keep it.The first point: what is the appropriate proportion of egg water? I usually use one egg and two portions of water, which makes me feel better. In this way, when the egg water ratio is 1:1, the finished product will be more tough. When the egg water ratio is 1:3, it may not be easy to form, so one egg and two portions of water is easier to operate. In the case of no weighing, you can use a larger measuring cup for operation. In fact, when there is no measuring cup, you can use two bowls of the same size to estimate the amount of water. If you don't even have a bowl of the same size, use an eggshell or visual inspection. The water here can be replaced by milk or broth, with different flavors. By the way, water eggs can be sweetened with sugar or honey.Second point: how to season the eggs? You can add salt directly to the egg liquid, or you can steam it and pour it with soy sauce or mix it with saozi. You can follow your own style. However, it is not recommended to add colored seasonings such as raw soy sauce to the egg liquid.Third point: is the water used for steaming eggs hot or cold? Experience has taught me that it is easier to steam tender and slippery eggs with hot water. Remember, it is hot water, hot water, hot water. Say important things three times, and the water just boiled is the best. doubt? Isn't that the egg flower? Don't worry. Add water carefully and stir with egg pump. It won't become an egg flower. Some things should be done by hands rather than by imagination.Fourth point: does the egg water mixture of steamed eggs need to be filtered? Experience tells me that everything is OK. The other thing is that the steamed egg surface after filtration will not have uneven bubbles, and the texture is more delicate. If you don't want to wash so many tools and don't require a smooth surface, you can save it. The premise is that you must beat the eggs to a minimum uniformity.Point 5: what tableware is better for steamed eggs? From the material point of view, enamel, porcelain, silica gel, metal and heat-resistant glass are all OK. The difference is that under the same conditions, those with good heat transfer performance will save time.Point 6: when steaming eggs, do you want to cover the small bowl or keep it fresh? My experience is No. Of course, it's OK to add it without any trouble, but it really doesn't play a role in improving the quality of water eggs.Point 7: how long does it take to steam eggs? This question is like this. The specific time depends on the number of pots, stoves, tableware and steamed eggs. Under normal circumstances, the steamed pot is well closed and has steam holes. The firepower of the stoves is normal. When the tableware is medium tableware (four eggs are divided into two parts), the water opening time is about eight minutes. During the process of steaming eggs, you can boil the pot. You can use chopsticks to poke in the middle of the eggs to decide whether they are steamed well. If there is egg liquid emerging, it is not good. Otherwise, it is good. Continue steaming without a good cover, so don't worry about bad steaming.Point 8: Why are the steamed eggs not delicate but honeycomb like? Dear, your steaming time is too long. Try shortening it.Point 9: why does the steamed egg not look yellow? This has something to do with the variety of eggs. The egg yolk of Chai chicken is heavy in color and relatively yellow when steamed, while the common egg yolk is light in color and relatively white when steamed.Steamed egg with scallopIngredients: four eggs, hot waterStuffing: scallops, carrots, raw soy sauce, sesame oil, ginger cooking winePractice:

Main Ingredients

• ginger appropriate amount
• Carrot A moderate amount of
• dried scallop A moderate amount of
• hot water appropriate amount
• egg A moderate amount of

Auxiliary Ingredients

• Cooking wine appropriate amount
• salt A moderate amount of
• Raw smoke appropriate amount

1. Scallops can be steamed more at a time. They can also be used in other dishes.2. Vegetables are not limited to carrots. Just like them.