Microwave egg stew pot
Overview
With the rapid development of science and technology, microwave ovens have long been one of the essential appliances in every household. The emergence of microwave ovens has also brought a new revolution to home cooking. Microwave ovens can cook faster and without fumes. The one I brought here today is a quick custard made using a microwave. Microwave oven can also make perfectly smooth custard. Summer is here, and my family often makes some braised vegetables, chicken, chicken wings, and minced meat. There are many, many more. Every time after eating, there would be a lot of minced meat left, and my father would use the leftover to make stewed eggs. This is how I eat stewed eggs in my memory. Sometimes there would be some minced meat at the bottom of the bowl, which is a bonus. Most other people's stewed eggs are plain, and some may add some fresh soy sauce or something after taking them out of the pot. I don't know if my way of eating them is more unique. The remaining marinade will not be wasted and will make the custard even more delicious.
Tags
Ingredients
Steps
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Beat the eggs into a uniform egg liquid
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Fill the container prepared to hold the egg liquid with about 70% of cold boiled water, and mix it with the egg liquid
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Add an appropriate amount of salt and 2 tablespoons of marinade, and mix thoroughly with chopsticks (the marinade is for seasoning, you can just increase the amount of salt if you don’t want to add it)
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Strain the well-mixed egg liquid, there will be a little egg white that is not beaten well, pour it into the container in equal parts
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Place the container in a microwave-safe container
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Cover the lid, there should be a small hole on the lid to let the air out, 3 minutes and 30 seconds is enough, then sprinkle with a little chopped green onion and simmer for a while
