Steaming bowls

steaming bowls

steaming bowls

Steaming bowls

Steaming bowls

materials (two copies):

two eggs, fish plates (fish slices can also be used) 4 mushrooms and shrimp (dry, fresh can be)

a few miscellaneous vegetables (green beans, corn, carrots tablets) tablets of bamboo shoots (can not) Lily (can not)

Seasoning:

stock Chai Yu (not made available to soak the mushrooms in place of water) salt, white pepper MSG

practice:

1, In two large eggs into the bowl, and add a little salt, white pepper and MSG Draw Frame, careful not to play too

more bubbles.

2, through the filter, drawing frame of the filter bowls, egg

3, Chai Yu to stock the same way to filter bowls, soup and egg ratio 1:1, in the absence of

stock Chai Yu, the bubbles can be made to clarify the mushroom liquid instead of after.

4, stirring gently with chopsticks, bowls like a liquid, and then gently into all the materials

5, bowls covered with hoods, the steamer into steaming bowls of 15 Minutes.

intimate recommendations:

1, Add egg, the material can not be too much to have the best flavor for material things

2, the egg is the role of the filter so that no cellular steamed custard good, very delicate taste

3, Chai Yu with mushroom broth made of foam or water instead of water, so that the custard is Xianxiang.Chai Yu stock is the practice of kelp (dried seaweed) and Chai Yu Ao Zhi stem from

I only do Chai Yu, there is no kelp.If the mushrooms with water, to bottom, and other impurities, and then to clarify the use of water.

Posted:2009-1-22 0:37:31