Xinhe Soy Sauce Trial: Steamed Eggs

Xinhe Soy Sauce Trial: Steamed Eggs

by Food·Color

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

It's rarely eaten with steamed eggs like this, but it seems to me more troublesome to start the stove. Soy sauce has never been added to steamed eggs. This time I make an exception and try to see what the taste of organic soy sauce is. As a result, I still don’t like steamed eggs with soy sauce"

Ingredients

Xinhe Soy Sauce Trial: Steamed Eggs

1. Main materials

Xinhe Soy Sauce Trial: Steamed Eggs recipe

2. Knock the eggs into a bowl

Xinhe Soy Sauce Trial: Steamed Eggs recipe

3. Break up

Xinhe Soy Sauce Trial: Steamed Eggs recipe

4. Add water

Xinhe Soy Sauce Trial: Steamed Eggs recipe

5. Stir well

Xinhe Soy Sauce Trial: Steamed Eggs recipe

6. Use a colander to remove the foam

Xinhe Soy Sauce Trial: Steamed Eggs recipe

7. Cover with plastic wrap

Xinhe Soy Sauce Trial: Steamed Eggs recipe

8. Bring water to a boil on high heat, put in beaten eggs, turn to low heat and steam for about 10 minutes

Xinhe Soy Sauce Trial: Steamed Eggs recipe

9. The eggs are cooked thoroughly and out of the pan

Xinhe Soy Sauce Trial: Steamed Eggs recipe

10. Sprinkle with chopped green onions

Xinhe Soy Sauce Trial: Steamed Eggs recipe

11. Drizzle with soy sauce and sesame oil, ready to eat

Xinhe Soy Sauce Trial: Steamed Eggs recipe

Tips:

The steamed egg must be simmered over a low fire. If the fire is too big, the egg will get old easily, and honeycomb holes will appear, which will affect the appearance.

Without soy sauce, you can also add an appropriate amount of salt to the egg and beat well.

Remove the floating foam, cover it with plastic wrap and steam it to make the surface of the finished product smooth and beautiful

Comments

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