When steaming eggs, if you do not control the heat properly, it can cause problems with the color and appearance of the steamed eggs, and the texture may not be very smooth. Steaming eggs requires skill. You should add the seasonings to the eggs first, steam them for 15 minutes, and try not to use too much heat. The ratio of water to sugar must be properly adjusted.

Steamed Chicken

Egg Pudding

Materials

Main Ingredients: 200 grams of eggs, seasonings: 2 grams of salt, 2 grams of white sugar

Preparation

1. Pour water into a basin, beat the eggs, and steam them in a steamer for 15 minutes, then remove.

2. Place the pot over high heat, add water, and add sugar and fine salt to cook;

3. Once boiling, pour it over the steamed eggs.

Little Tips

Food Incompatibility:

Egg: Eating it with goose meat can damage the spleen and stomach; eating it with rabbit meat or persimmons can cause diarrhea; it is also not recommended to eat it with turtle, carp, soy milk, or tea at the same time.

Steamed Egg Pudding

Introduction: Salty, soft, and tender.

Materials

Main Ingredients: 150 grams of eggs,

Ingredients: 25 grams of lean pork, seasonings: 5 grams of sesame oil, 5 grams of soy sauce, 2 grams of salt, 5 grams of green onions

Preparation

1. Cut lean pork into minced meat. Wash the green onions and chop them into small pieces.

2. Crack the egg into a bowl and beat it, then add fine salt, soy sauce, chopped green onions, minced pork, and 200 grams of water. Stir well, then steam over low heat in a steamer for 12 minutes. Remove and drizzle with sesame oil.