A Plate of Tea Bowl Steamed
by Stoveside
Favorite
Difficulty
Easy
Time
20m
Serving
2
Sister Shijiafan has an article called "The First Dish in Life". It is about the time when a baby is born and can eat milk cake and batter. The true "dish" that most people taste should be stewed water. egg. My mother called it stewed egg directly. In Japan, it is made by putting egg liquid, soup, chicken, shiitake mushroom, bonito flakes and other ingredients in a small tea bowl, and then steaming it. The coagulated egg liquid has a smooth taste, at least my family and I like it very much.
In Japan, there are many restaurants called Yuzen. From the name, I think it’s very awesome. The chawanmushi is the indispensable part of the small plate. The only difference is that the ingredients are slightly different, but the changes are not very large. This tradition is said to have existed in the Edo period, and continues to this day, and it has always been small in terms of quantity and color. Chawan steaming originated from Chinese stewed eggs. Today, what can be sold in Chinese restaurants is probably a clam stewed egg. The quantity is larger than that of chawan steamed egg, but the selling is a thousand miles away. A plate of stewed egg comes up, originally as smooth as a girl’s cheeks. With open clams and a spoonful of black soy sauce and a spoonful of hot oil, it's really broken.
When I was young, I was rather naughty in the country. I followed my elder sister to steal the eggs from the neighbor’s chicken coop. When I went home, I put the eggs in a bowl, added water, and nervously forgot to add salt, put it in a pot and boiled on high heat. A bowl of thick sponge, separated from the egg and water, and that is how it was eaten up by us. Later, when a child had a child, he started to cook something for the child. The most common thing to cook was a stewed egg. The stewed egg was drizzled with sesame oil. It was a nutritious food that the child liked without being particular about it. In pursuit of perfection, stewed eggs must be a little tricky.
The old and tender of the egg depends on the ratio of egg to water. If there are more eggs, the old will be old, and the more water will be tender. If it is eaten as a family dish, then two eggs and a small bowl of water should be added, and if the soup is drunk, two eggs and two Small bowl of water. The bowl here is the bowl for eating in Jiangnan, not the bowl for drinking in the north. Add salt and a little monosodium glutamate, use chopsticks to beat directly into egg liquid. Lazy people can put it in the steamer to steam at this step. Because there are bubbles, the steamed eggs that often come out have small egg holes. My mother always jokes that it is like Li Moran’s orange peel (Li Moran is The film performance artist, the actor of Deng Shichang in the Sino-Japanese War of Sino-Japanese War, has many small holes on his face), Li Lao innocent is very sorry for lying down. The more careful method is to slowly sieve the egg liquid to remove the foam, and then put a layer of plastic wrap on the bowl, so that the cold water is put in the pot and steamed for 20 minutes on medium heat, and the egg stew is smooth as a mirror. , A faction of extraordinary things done in a peaceful atmosphere.
After learning the basic stewed eggs, then you can show your hands and feet. The clam blanched water opens to clean the mud, and puts the egg liquid into the clam stew, puts some shrimp skin, and the seaweed becomes the bean curd egg like tofu flower, but For me, my favorite is the first dish of life with only salt, the simple, light and light stewed egg. "
In Japan, there are many restaurants called Yuzen. From the name, I think it’s very awesome. The chawanmushi is the indispensable part of the small plate. The only difference is that the ingredients are slightly different, but the changes are not very large. This tradition is said to have existed in the Edo period, and continues to this day, and it has always been small in terms of quantity and color. Chawan steaming originated from Chinese stewed eggs. Today, what can be sold in Chinese restaurants is probably a clam stewed egg. The quantity is larger than that of chawan steamed egg, but the selling is a thousand miles away. A plate of stewed egg comes up, originally as smooth as a girl’s cheeks. With open clams and a spoonful of black soy sauce and a spoonful of hot oil, it's really broken.
When I was young, I was rather naughty in the country. I followed my elder sister to steal the eggs from the neighbor’s chicken coop. When I went home, I put the eggs in a bowl, added water, and nervously forgot to add salt, put it in a pot and boiled on high heat. A bowl of thick sponge, separated from the egg and water, and that is how it was eaten up by us. Later, when a child had a child, he started to cook something for the child. The most common thing to cook was a stewed egg. The stewed egg was drizzled with sesame oil. It was a nutritious food that the child liked without being particular about it. In pursuit of perfection, stewed eggs must be a little tricky.
The old and tender of the egg depends on the ratio of egg to water. If there are more eggs, the old will be old, and the more water will be tender. If it is eaten as a family dish, then two eggs and a small bowl of water should be added, and if the soup is drunk, two eggs and two Small bowl of water. The bowl here is the bowl for eating in Jiangnan, not the bowl for drinking in the north. Add salt and a little monosodium glutamate, use chopsticks to beat directly into egg liquid. Lazy people can put it in the steamer to steam at this step. Because there are bubbles, the steamed eggs that often come out have small egg holes. My mother always jokes that it is like Li Moran’s orange peel (Li Moran is The film performance artist, the actor of Deng Shichang in the Sino-Japanese War of Sino-Japanese War, has many small holes on his face), Li Lao innocent is very sorry for lying down. The more careful method is to slowly sieve the egg liquid to remove the foam, and then put a layer of plastic wrap on the bowl, so that the cold water is put in the pot and steamed for 20 minutes on medium heat, and the egg stew is smooth as a mirror. , A faction of extraordinary things done in a peaceful atmosphere.
After learning the basic stewed eggs, then you can show your hands and feet. The clam blanched water opens to clean the mud, and puts the egg liquid into the clam stew, puts some shrimp skin, and the seaweed becomes the bean curd egg like tofu flower, but For me, my favorite is the first dish of life with only salt, the simple, light and light stewed egg. "
