Steamed Protein with Raw Yam
1.
The material is very simple, as shown in the picture. Measuring cups and ceramic mills play an important role in this dish.
2.
After the yam is washed, peel off the skin and leave an area about 2 cm long to facilitate the next operation.
3.
Grind the yam on a ceramic mill into a viscous yam slurry.
4.
The golden ratio of steamed eggs: liquid egg: water/soup = 1:2. The solution of yam and water corresponding to 100 ml of egg white is 200 ml. Therefore, I pour the ground yam solution into the measuring cup, and then add an appropriate amount of water to make the water level reach 300 ml.
5.
Pour it into a container. If you have a desire to look good, you can use a spoon to wipe off the foam on the surface of the egg liquid.
6.
Stir well, add salt and sesame oil to taste.
7.
Boil the water and steam for 6-7 minutes. It depends on the depth of the selected vessel.
Tips:
1. A worker must first sharpen his tools if he wants to do his job well. The ceramic mill is not only used for grinding yam, but also for grinding ginger. The second is the use of measuring cups, which can control the amount of water or chicken broth added flexibly and accurately.
2. When steaming water eggs, use a steamer as much as possible, because this will minimize the "moon surface" formed by water vapor dripping onto the water eggs. For restaurants outside, the steamed egg must be covered with high-temperature plastic wrap to prevent this from happening.
3. The okra in the finished picture has a slimy taste and yam, which can be said to be unconventional.
