In the past, the eggs were not steamed well, they would become old and honeycombed, and tasted rough. I’ve tried it a few times, and I’ve learned that it’s not that difficult.
If you have some pork on hand, add a spoonful of soy sauce and starchy water and stir-fry it evenly, then cover it with the egg and make a steamed egg with pork.
You can also cook the nail or white scallops in advance to peel the meat, code on the steamed egg, a spoon of steamed fish soy sauce, a small handful of green onions, and finally pour a spoon of hot oil, zi-la-la, zi-la-la, nail meat fresh fragrance, water egg smooth and tender, mixed with rice to eat super rice, two spoons can mix a whole bowl.
If you think it’s too much trouble, or you just need to make steamed eggs, just look at steps 5-7, and then pour a spoonful of Wei Ji Xian and sesame oil on it, it’s good enough to eat!
What’s the saying, “Only love and a steamed egg with nail polish can’t disappoint”
Steamed Fish Soy Sauce
How to make “Steamed Eggs with Kabocha”
Raise the nails in light salt water for a few hours in advance to spit out the sediment
Add a spoonful of wine and a few slices of ginger to a pan of boiling water, and once the water is boiling, pour in the rinsed nail.
The nail should not be cooked for a long time, when the nail shells automatically open, then pull out, rinse with cold water to drain.
Peel the nail meat for later.
In a bowl, crack two eggs, beat them slightly and add about the same amount of warm water as the egg mixture. Don’t let the water get too hot, or it will scald the egg drop soup. If you’re not sure, try it with a stiff finger, just a shade above your body temperature. Whisk the warm water and egg mixture together a bit, skimming off any bubbles with a spoon.
Cover with plastic wrap and poke holes in the top with a toothpick to dissipate the steam.
When the steamer is boiling, put the egg mixture into the pot and steam over medium-high heat for about 10 minutes, then let it stand for 3 minutes to get a mirror-smooth, smooth and tender water. Steaming Eggs. Every stove and fire temperament is different, so you can extend or shorten the egg steaming time as appropriate. It took me a couple of egg steaming experiments to get the basic idea of the temperament of our cooker.
Pork with nail sauce on top of the egg
Drizzle a spoonful of steamed fish with soy sauce and sprinkle with chopped green onions or scallions
Finally, pour a spoonful of hot oil on top and you’re good to go!