【Stewed Eggs in Stock Broth】--- Make your family’s nutrition more comprehensive
Overview
Eggs are a very nutritious and relatively inexpensive food for common people. They are rich in high-quality protein and methionine, as well as many important micronutrients, such as calcium, potassium, sodium, magnesium, phosphorus, etc. The protein contained in two eggs is approximately equivalent to the protein of three ounces of fish or lean meat, and its protein digestibility is also the highest among milk, pork, beef, and rice. Therefore, from babies who start to add complementary foods around six months old to children, adults, and the elderly, eggs are suitable for consumption. They are indispensable for increasing nutrition in our lives. Steamed eggs not only have a tender and delicate taste, but also have a rich egg flavor. At the same time, they also better preserve their nutritional value and are a good way of cooking. It’s just that we usually stew eggs with water. If we replace the water with nutrient-rich broth, it can promote the absorption of calcium, strengthen bones, improve immunity, etc., thus achieving the perfect balance of deliciousness and nourishment.
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Ingredients
Steps
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Have all ingredients ready.
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Crack the eggs into the bowl.
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Add 1/4 teaspoon of salt, stir evenly with chopsticks and set aside.
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Add 200 grams of water to a cup of thick soup and stir evenly.
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Add to the beaten egg mixture and mix again.
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Strain the mixed egg liquid once.
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Pour the filtered egg liquid into a container and put it into the steamer that has been boiled.
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Cover with a plate (or cover with plastic wrap), steam over high heat for about 2 minutes, then turn to medium heat and steam for about 6 to 7 minutes until cooked.
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Open the lid and put in the shrimp with heads, shells and deveined.
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Continue to cover the plate and pot with a lid and steam for about 3 minutes until cooked. Add a few drops of sesame oil and light soy sauce to add flavor.
