Kuaishou Mirror Steamed Egg Like Pudding 🍮, Zero Failure
1.
Prepare materials and tools.
2.
Remove the shells of 2 large eggs, knock them into a large cooking pot, add 1 gram of salt, and beat them with manual egg whipping. (The eggs should be at room temperature, and the ones from the refrigerator should be warmed up)
3.
Then pour 50 degrees warm water into the egg liquid
4.
Stir well
5.
Then filter out the scum
6.
Pour into the steaming bowl
7.
Cover with plastic wrap, put it in a steamed steamer, close the lid, and steam for 10-13 minutes.
8.
After steaming for 10 minutes, take a peek to see if the color of the egg mixture is uniform. If it is not solidified, extend it for another 2-3 minutes. If it is completely solidified, turn off the heat and simmer for 3 minutes before opening.
9.
Oh~ good~
10.
Mirror surface ~ shiny and bright ~ haha! Next, make a pouring sauce
11.
The sauce is: steamed fish soy sauce + sesame sesame oil + a little warm water, mix thoroughly, pour on top, and finally sprinkle with chopped green onion~
12.
Before starting, you can use a knife to cut into pieces, which will make it easier for the toppings to flow into it and make it more delicious
13.
Smooth and tender~like a pudding~ I won’t get tired of eating it~ I love it
14.
If you want to add fresh scallops or shrimp, you can put it on top of the egg when it is steamed until the egg is slightly solidified, but not particularly solidified.
15.
After it is set, continue to steam for 5-8 minutes. The shellfish will be very tender.
16.
This is a baby version, only dripped with sesame oil.
Tips:
1: The ratio of egg liquid to warm water is 1:1.5
2: Try to choose a thicker steaming bowl
3: You can't be lazy after sieving and covering with plastic wrap
4: When it is steamed for 10 minutes, check if it is completely solidified. After it is completely solidified, turn off the heat and simmer for 3 minutes before taking it out of the pot.
5: Be sure to use warm water instead of tap water. Follow the formula to achieve 100% success.
