0 failures smooth tender steamed eggs ~ with all-purpose marinade

Ingredients

Steamedeggcustard

Eggs 4

Warmwater 380 g

Salt 2 g

Chickenjuice 2 g

All-purposemarinade

Meatfilling 80 g

dicedcarrot 50 g

dicedfungus 50 g

egg 1 piece

thirteenspices 1 g

lightsoysauce 10 g

darksoysauce 8 g

salt 4 g

Water(boiledbrine) 650 g

choppedgreenonion 15 g

mincedginger 10 g

chives appropriateamount

chickenbroth 3 g

monosodiumglutamate 2 g

waterstarch

cornstarch 14 g

water 80 g

Cooking Instructions

Prepare 4 eggs
The eggs need to be beaten evenly, and the more evenly beaten, the better the finished product will be in the later stage
Prepare 360 grams of warm water, pour in 2 grams of salt and 2 grams of chicken juice and stir well
After mixing the water and the egg mixture, filter the egg mixture with a sieve to remove the air bubbles on the surface of the egg liquid
Pour the strained egg mixture into a suitable container
It is covered with plastic wrap to prevent water vapor from falling on the egg mixture
Pricking the eyes on the plastic wrap with a toothpick can make the eggs evenly heated, and the finished product will be more tender
After the steamer is gasped, turn the heat to medium and steam for 8 minutes, then turn off the heat and simmer for 3 minutes
I'm going to make two flavors, one is simply drizzled with some seafood soy sauce and some sesame oil to make it delicious, and the other is to prepare a marinade while steaming eggs to make the taste richer
Put some base oil in the pan, add chopped green onions, minced ginger and minced meat and stir-fry until fragrant
Add carrots, fungus and thirteen spices and stir-fry well
Pour 650g of water into a pot, add light soy sauce, dark soy sauce and salt and bring to a boil
After the broth is boiled, pour in water starch
Beat an egg, wait for it to boil again, and pour in the egg mixture
Remove from heat and sprinkle with a handful of chopped shallots
Put the boiled marinade in a bowl
Remove the plastic wrap from the steamed egg custard
You can use a knife to cut it for more flavor
Drizzle with seafood soy sauce and sesame oil and eat it directly
The finished product of the original egg custard
The marinade is not very salty, and I like to eat as much as I want
The addition of halogen is more nutritious
Take a spoonful and it's very smooth
In addition to drizzling egg custard, this marinade can also become a tofu brain marinade
If you don't know how to make tofu brain or don't have time to make it, just buy a box of inner fat tofu, and the taste is exactly the same