Steamed Ham Sausage and Egg Cup

Overview

Steaming: It is a traditional Chinese cooking method with a very long history; it can not only make staple food, but also snacks and pastries. Steamed vegetables: A cooking method that can better reflect and lock in the nutrition of food. Light, less fat, and original flavor are the best interpretations. Egg custard is a home-cooked steamed dish made with eggs; because it is simple, quick, nutritious and easy to digest, it is loved by both adults and children. It may seem simple, but it is really not easy to make egg custard that has a smooth surface without pores and is as tender as tofu. Often it is either steamed into briquettes, or the surface is cooked, and the egg drop is still raw in the middle. I believe many people are as frustrated by this as me, right? The former is caused by uneven stirring of the egg liquid and the addition of raw water (PS: there is air in the tap water, and the air is discharged after the water is boiled, and small honeycombs will appear in the egg custard), while the latter is caused by the wrong ratio of egg to water and too much water, which causes the eggs and water to separate, making it difficult to cook even if they are steamed for a long time. Therefore, you need to learn more and practice more, so that you know what it is and why it is done, and master the techniques and tips to ensure that you can easily steam beautiful and smooth egg custard without any cooking skills.

Tags

• staple food
• soup
• little fresh
• pregnant women
• maternity
• old man
• breakfast
• lunch
• dinner
• students
• egg
• garlic
• ham sausage
• steamed fish with soy sauce
• warm water
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients and slice the ham sausage for later use

   

2. 2 Crack the eggs into a bowl and stir well

   

3. 3 Add salt and warm water and continue stirring

   

4. 4 Sieve twice to remove large air bubbles

   

5. 5 Pour into a small stew pot

   

6. 6 After the water in the pot boils, put it into a small stew pot, cover it and turn to medium high heat

   

7. 7 When the egg liquid is almost solidified after steaming, add the ham sausage slices

   

8. 8 Stamp to continue

   

9. 9 After about 3 minutes, turn off the heat and take it out

   

10. 10 Sprinkle some chopped garlic on top, add sesame oil and steamed fish soy sauce to taste

    

11. 11 Serve to the table and eat

    

12. 12 Look: The custard is smooth, tender and delicious