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How to steam egg flowers

1. Take an empty bowl and beat 2 eggs in the bowl. Add a little salt and warm water and stir the eggs well (those who don't like small bubbles can be filtered with a sieve). Bring the steamer to the boil and put in the egg bowl. Do not cover the pot cover completely, pay attention to leave a small seam, steam for about 5 minutes.

2. Put the right amount of water in the pot to boil, put the eggs in the pot, and steam over medium heat for about 15 minutes. Specific steps for steaming eggs: prepare two eggs, minced meat, spring onions, salt, light soy sauce. Beat the two eggs in a bowl and beat them in the same direction. Put the right amount of salt into the eggs and stir well.

Step 1, beat two eggs in a bowl, then add a little salt to it, make a simple seasoning, and then mix it with chopsticks.

4. 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.

5. Egg soup 1 minced beef tendons (boiled beef bones), minced carrots, coriander and Laver. Please click on the input picture to describe 2 pots of oil and stir-fry the beef tendon. Please click to enter picture description 3 add water (if there is a stock previous step omitted) boil salt seasoning, thicken.

The specific steps of steaming egg flowers?

Steps: first of all, two eggs, try to mix well, but do not mix it like a cake.

Specific steps for steaming eggs: prepare two eggs, minced meat, spring onions, salt, light soy sauce. Beat the two eggs in a bowl and beat them in the same direction. Put the right amount of salt into the eggs and stir well. Add 5 to 2 times the warm water of eggs and continue to beat well.

Beat 3 eggs into the step bowl of chicken essence. Wash the green onions and cut them into chopped onions. Step chopped green onions, the right amount of cooking oil, the right amount of water into the eggs, stir well. Step: steam the bowl in a steamer for 20 minutes and then turn off the heat. Step out of the pot, steamed egg blossom is finished.

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.

How to steam egg flowers delicious and tender

1. Sift the broken eggs with a sieve to filter out the tissue parts that cannot be broken up, and the steamed egg flowers will be tender.

2. Steaming steamed egg custard with warm water will prevent the loss of nutrition and make Egg Custard's surface smooth, soft and tender as brain, and delicious. A fresh egg. Knock into the bowl, mix with an egg beater, add a small amount of salt to mix well, then the egg will be thinner and yellower than before. Add a small amount of water. It'd better be warm water.

3, steamed eggs specific operating steps: prepare two eggs, minced meat, spring onions, salt, light soy sauce. Beat the two eggs in a bowl and beat them in the same direction. Put the right amount of salt into the eggs and stir well. Add 5 to 2 times the warm water of eggs and continue to beat well.

4. the practice is as follows: prepare 3 native eggs into the bowl and add a tablespoon of salt (don't add too much salt); stir with an egg beater until there is no egg white; for steamed eggs, the ratio of eggs to water is usually 1:5. Use hot water at about 60 degrees, do not directly use cold water or boiled water.

5. The steamed egg soup is slippery and tender as follows: beat an egg well. Be sure to beat it well, otherwise it will not be smooth and tender. Boiled water, 2-5 times the weight of the egg. Quickly pour into the beaten eggs, do not stop stirring quickly, slow to change into egg flower soup.

6. a fresh egg. Knock into the bowl, mix with an egg beater, add a small amount of salt to mix well, then the egg will be thinner and yellower than before. Then add water. It'd better be warm water. Cold water is not very good, hot water is even worse, in order to rush into it, it will become an egg flower.

How to steam egg flowers, do not go directly to the pot, do 3 steps, delicious without honeycomb, more tender than tofu

1. Operation procedure: take an empty bowl and beat 2 eggs in the bowl. Add a little salt and warm water and stir the eggs well (those who don't like small bubbles can be filtered with a sieve). Bring the steamer to the boil and put in the egg bowl.

2. When steaming egg soup, it is wrong to add cold water or hot water directly: if cold water is added directly, the residual dissolved gas will overflow, and dense "small bubbles" will be formed inside the steamed Egg Custard. If you directly add hot water, it is not steaming steamed egg custard, it is flushing "Egg & vegetable soup", no matter how the operation will not be successful.

3. Eggs: the ratio of warm water is 1: 5. 1: 2. In principle, the more water there is, the more tender the stewed egg is. Personally, I prefer the proportion of 1:5, which is just right. The water temperature is better with the hand temperature, the temperature is not too high, lest the eggs will be scalded into egg flowers.

Step 1: put the eggs into a bowl, season with the right amount of salt, stir quickly and let the eggs start slightly, then take out a small filter and filter the egg liquid twice, so that you can get a bowl of silky and bubble-free eggs. This is also a key step for steamed egg custard to have no honeycomb.

In addition, the taste of steamed steamed egg custard is also related to the ripeness and duration of steaming. Today I will talk to you about the correct way to steam steamed egg custard. Good friends who like to eat learn quickly to make sure it is as delicious as the restaurant. In this way, the steamed Egg Custard is as tender, delicate and smooth as the old tofu, and it melts in the mouth, which is particularly delicious.