Mid-autumn Festival Reunion Dinner, Steamed Egg with Krill

Name: Mid-autumn Festival Reunion Dinner, Steamed Egg with Krill
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 egg; 100g Krill; 1ml oil; 1g salt; 20g Chives

by sourcehe

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

4

My family's Mid-Autumn Festival reunion dinner must-have dish-krill steamed egg. There are many children at the family banquet. Steamed egg is a dish that adults and children like to eat, especially children. With steamed egg, you don’t need other dishes.
People often ask, should we add water to steamed eggs and egg mixture? Add cold water or hot water? Hot water or cold water? In fact, these are very particular. The evenly stirred egg liquid needs warm water of about 25 degrees. If the temperature is too high, the egg whites will solidify. Use cold water and the eggs will not wake up. The ratio of egg to water is 1:2, and the amount of water can be measured with egg shells. Half an egg shell is enough for 4 times.
Regarding the cold water pot or the hot water pot, steam the eggs not only in the cold water pot, but also use the medium and small fire to steam! If you steam eggs with boiling water, the eggs will solidify immediately and become old. If the steaming time is too short, the eggs will be raw. In addition, the beaten eggs need to be filtered. This step is added to reduce the bubbles in the egg liquid, and the steamed eggs will be tender and fragrant without honeycombs. Next, let's introduce the specific method of krill steamed egg:

Ingredients

4 Egg
100g Krill
1ml Oil
1g Salt
20g Chives

Mid-autumn Festival Reunion Dinner, Steamed Egg with Krill

1. Ingredients: 4 local eggs, krill, chives, oil, salt. If you don't have krill, you can use shrimp meat and shrimp skin, which can also increase the fresh flavor.

Mid-autumn Festival Reunion Dinner, Steamed Egg with Krill recipe

2. Shell the eggs, put them into a large ceramic bowl, and use chopsticks to mix them in one direction. You can also use an egg beater to beat the egg liquid at a speed. Among them, soil eggs are used, which tastes better and smoother.

3. Add 200ml of warm water at 25 degrees to the egg liquid, about 50 grams of native egg, then add some salt and continue to mix evenly in one direction with chopsticks.

4. Prepare a steaming dish, preferably ceramic or glass. The color of eggs steamed out of stainless steel will turn black. Sift the egg liquid and pour it into a steaming bowl. Add this step to reduce bubbles, and the steamed eggs will be more tender and smooth, without honeycombs.

5. Put the filtered egg liquid into the steamer and let it sit for 3 minutes to let the bubbles on the surface of the egg liquid completely sink and disappear. If there are bubbles, the egg will affect the taste.

6. Pour an appropriate amount of cold water into the steamer, place it in the steaming pan over water, and after it boils on high heat, change to low heat and steam for 15 minutes. If the lid is not well ventilated, you can use a chopstick to put it on the edge of the lid to let the gas flow out and not return to the egg bowl. Such an egg will have a beautiful surface.

7. Heat the pan, pour the oil, add the washed krill and ginger, stir-fry until fragrant over medium and small heat,

8. Then put the steamed egg on the surface, sprinkle with chives, and it's ok The tender and delicious krill steamed eggs without honeycomb is just fine.

9. Cypress, the war horse, the culinary skills are flying

Tips:
1. The egg bowl should be made of glass or ceramics, stainless steel, the egg will turn black. 2. The steamed egg liquid is filtered to reduce bubbles and increase the smoothness of the eggs.