Steamed eggs

Eggs are the cheapest protein, and easy to absorb and digest. Yellow food is good for the spleen, both young and old.

Main Ingredients

• egg 2

Auxiliary Ingredients

• plain boiled water appropriate amount

Seasonings

• Sesame oil few
• Shallot A little
• Light soy sauce appropriate amount
• salt appropriate amount

1. The key to steaming eggs is to add boiled water. The water temperature should not be too high. If the water temperature is too high, the egg liquid will be washed into egg drop soup, so the water temperature should be better controlled at 50 ℃ - 60 ℃.2. The proportion of egg liquid and boiled water can be controlled between 1:2 or 1:3 according to the taste of each person. If you like eggs with a strong taste, you can add less water, but not too little. Too little eggs are easy to be steamed into chicken cakes, not tender and smooth.