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Anonymous users2024-01-23Black powder, do you have brains? I think you must have no brains, such an outrageous pervert is also made up! Hey, I'm really worried about your future and fate
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Anonymous users2024-01-221.One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before.
2.Now add water. Preferably lukewarm water.
Cold water is not very good, and hot water is even worse, as soon as you rush in, it will become an egg flower. 3.The amount of water is very important, too little will feel that the custard is denser and older, too little custard will be more difficult to form, and the taste is also watery.
Then, even is generally an egg, measure the eggshell water. It is to fill the two halves of the eggshell with water, and fill it twice, which is two eggshell water, simply put, the water is two cups of egg liquid. Hehe.
4.Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg mixture, and mix thoroughly. Add a small amount of pork oil.
5.Okay, the egg wash is all ready, now let's talk about the steaming process. The surface of the egg is smooth as a mirror, and the whole * this steaming technique is up.
Boil a pot of water and put on the steaming partition. After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.
6.About 10 to 15 minutes, the custard should be about the same.
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Let's talk about how this chef praised Wang Junkai.
Chef Lin praised Wang Junkai, Yang Zitongzhuo, Wang Hedi Partners, insist that the point of view is very important, as the chef of the Chinese restaurant, Lin Shuwei shoulders the heavy responsibility of "the soul of the restaurant". He has his own insistence on the restaurant's dishes and wants to practice "food diplomacy". In the initial run-in stage, Chef Lin, manager Huang Xiaoming, and financial Qin Hailu had different ideas about restaurant operation, expenses, and dish control, and there would inevitably be some friction in their respective insistences. In this regard, Chef Lin expressed his recognition to the partner team: >>>More