Steamed scallops and eggs

Overview

Can you keep your mouth shut when a piece of delicious food with good taste, good taste and good color is placed in front of you? My daughter ate quickly and well today. There are a few things you need to know to make a steamed egg well. I have been steaming it for many years and have summed up my experience. It will definitely be useful if you keep it. The first point: What is the appropriate ratio of egg to water? I usually use one part egg and two parts water, which feels better. Put it this way, when the egg-water ratio is one to one, the finished product will be tougher. When the egg-water ratio is one to three, it may not be easy to shape, so it is easier to operate with one part egg and two parts water. If there is no scale, you can use a larger measuring cup. If you don't even have a measuring cup, use two bowls of the same size to estimate the amount of water. If you don’t even have a bowl that’s the same size, just use eggshells or make a visual inspection. The water here can be replaced with milk or stock, and the flavor will be different. By the way, you can also add sugar or honey to the water eggs to make them sweet. Second point: How to season water eggs? You can add salt directly to the egg liquid, or you can steam it and then drizzle it with light soy sauce or mix it with soy sauce. You can choose whatever you like. However, it is not recommended to add light soy sauce and other colored condiments to the egg liquid. Point 3: Is the water used for steaming eggs hot or cold? Experience tells me that it is easier to steam tender and smooth eggs with hot water. Remember, hot water, hot water, hot water. The important thing is to say it three times. Freshly boiled water is best. Questions? Then don’t you make it into egg flowers? Don't worry, add water carefully while stirring with egg beater, it won't become eggy. Some things need to be done rather than imagined. Point 4: Does the egg-water mixture of steamed eggs need to be filtered? Experience tells me that no matter what happens, the difference is that the surface of the steamed eggs after filtering will not have unevenness left by bubbles, and the texture will be more delicate. If you don’t want to wash so many tools and don’t require a smooth surface, then skip it. The premise is that you have to beat the eggs to a minimum uniformity. Point 5: What tableware is better for steaming eggs? From the material point of view, enamel, porcelain, silicone, metal, and heat-resistant glass are all available. The difference is that under the same conditions, better heat transfer performance will save time. Point 6: When steaming eggs, should the small bowl be covered with a lid or plastic wrap? My experience is no. Of course, you can add it if you are not afraid of trouble, but this really has no effect on 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 pots, stoves, tableware and the number of steamed eggs of each store. Under normal circumstances, the steamer is well sealed and has steam diffusion holes, the stove fire is normally high, and the tableware is medium-sized (four eggs are divided into two portions). When the water is boiled, the time is about eight minutes. During the process of steaming the eggs, you can open the pot. To determine whether the eggs are steamed properly, you can use chopsticks to poke the middle of the eggs. If there is egg liquid coming out, it is not good. On the contrary, it will be good. It’s easy to cover and continue steaming, so don’t worry about steaming poorly. Point 8: Why are the steamed eggs not delicate but honeycomb-like? Dear, your steaming time is too long, try shortening the time. Point 9: Why are steamed eggs not yolk and don’t look good? This has something to do with the type of egg. Chai eggs have a heavy color when they are large and will be yellower when steamed. Ordinary eggs have a light color when they are small and white when steamed. Steamed Scallops and Eggs Ingredients: Four eggs with appropriate amount of hot water Fillings: Scallops, carrots, soy sauce, sesame oil, ginger cooking wine Method:

Tags

• hot dishes
• children
• breakfast
• autumn recipes
• local cuisine
• selenium supplement
• cooking wine
• egg
• hot water
• light soy sauce
• scallops
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Soak the scallops with cooking wine and ginger slices first and then steam them (you can steam them with the eggs, but steaming the scallops takes longer, so steam them first.

   

2. 2 Prepare eggs, my family usually uses four eggs for three people.

   

3. 3 Crack the eggs in a bowl. If it wasn't for the photo, I would have cracked them directly into the measuring cup.

   

4. 4 Add boiling water to the egg liquid, add it carefully, add water with your left hand, and stir with your right hand, the mixture must be well combined.

   

5. 5 Beaten egg liquid. There will be foam on the surface. If you are going to filter it, leave it alone. If you are not going to filter it, scoop it out with a spoon.

   

6. 6 Divide into two bowls, I used an enamel bowl and a regular bowl. After the water boils, time it, eight minutes.

   

7. 7 Watery eggs after being cooked.

   

8. 8 Place the steamed scallops on a plate and crush them into scallops with a spoon. Blanch the carrots and chop into small pieces. (Because I just made another dish and the water has been boiled, if you make this steamed egg separately, you can leave it alone.)

   

9. 9 Place the beets and chopped carrots on top of the watered eggs, and drizzle with light soy sauce and sesame oil. That's it, it's ready to eat.