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Steamed eggs with salted meat are delicious and tender

How to steam salted meat? Delicious bacon steamed eggs must pay attention to small skills, the amount of water to add egg liquid 1.5 times the amount of warm water. This ratio of steamed egg soup will not be too thin, will not be too dry, more tender and smooth. Because adding cold water will make the egg and salt precipitate in the process of steaming, adding boiling water will affect the fusion of water and egg liquid. So add warm water. There will be a lot of small bubbles on the surface of the whipped egg liquid. If it is steamed directly, there will be many small pores on the surface of the egg liquid after steaming. After sifting the egg liquid, the problem is solved.

Materials: 30g bacon, 2 eggs, appropriate amount of shallot

Methods:

1. Wash the bacon, soak it in warm water, chop it, wash and chop the scallion, add a small amount of salt into the egg liquid.

2. Add 1.5 times the amount of warm water, stir evenly, sift the egg water mixture, add the chopped bacon and green onion.

3. After boiling water in the pan, add the prepared egg liquid, cover the container or cover it with plastic film.

4. Cover the pot and steam over low heat for about 12 minutes.

Bacon itself has salty taste, so you need to soak it in warm water in advance. In addition to the salty taste, you need to add salt according to the degree of saltiness of your bacon. When steaming, add a lid or cover with plastic film to prevent water vapor from dripping onto the egg. After boiling the water, put the egg juice in and steam it. Use low heat throughout the process. Because the fire will make the steamed egg honeycomb inside.