Furong Soup recipe fortunate

Published Jan 9, 2022 at 07:45am ET

Egg custard is suitable for all ages. Egg custard is good for water, lubrication and nutrition.

Food Material List

1 Egg 2
2 warm water Bowl
3 Scallion One piece
4 Peanut oil 14 spoons
5 Soy sauce 3 drops
6 salt Appropriate amount

Operational steps

1 First prepare the ingredients. The eggs have to be taken out of the refrigerator and warmed up. Prepare a bowl of warm water.
2 The ratio of eggs to warm water is 1:2, which can make the custard tender. Salt is put in at this time and fully stirred with a manual agitator.
3 This picture shows the fusion state of the eggs. It looks like they are very homogeneous liquid. But mothers who have beaten eggs know that there are still some elements that can not be fully integrated in the egg juice, and these are the elements that affect the tenderness of the taste.
4 So we have to sift the egg juice! The meaning of "sieving" should be understood by all who play with baking, that is, to filter the egg liquid like sieving flour through "powder sieve" once, and then to refine the protein liquid of purple sauce which has more tendons.
5 Egg juice is usually sifted twice to ensure its taste. Then, the technique to solve the honeycomb-like surface is to add a "cover". If you use a heat-resistant fresh bowl or the like, it is recommended to cover the lid lightly and not compact or seal it. There are plastic wraps, bags, dishes and so on can also be used! In short, it is to prevent the "sweat" in the steamer from dripping into the surface of the custard to form a honeycomb.
6 Cold water and warm water can be used, but remember not to burn, otherwise the internal organization will produce honeycombs. Big bowl for 20 minutes, small bowl like my purple sauce for 12 to 15 minutes. Open the film and be careful not to let the water on the film drip into the custard.
7 The previous step has been added salt, so now only a very small amount of oil, a few drops of raw pumping can be used. Pay attention to the amount of spoon, dont be greedy!
8 Dont bother, when you taste the most delicate and smooth egg soup, all the "tampering" is worth it!

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