Steamed eggs with sixtieth birthdays

This is a dish that is simple and easy to make, never tired of eating, and can be eaten in the morning, lunch and evening, whether it is the elderly, children or adults, can not refuse its smooth and delicious taste, and it is also the first choice for entertaining guests at banquets

Ingredients

Clams Appropriateamount

Eggs Five

sesameoil aspoonful

Salt Appropriateamount

Greenonion Appropriateamount

Ginger Oneslice

Steamedfishandtempehsoysauce Alittle

Cooking Instructions

Put the sixtieth in the water, the water level does not exceed the sixtieth, throw a scissors or knife in the water, do not shake the water, the sixtieth will automatically spit sand.
Take a clean toothbrush to brush the surface of the nails, change the water and clean it. Pour ginger slices, green onions, and cooking wine into the pot and boil, pour the flower nails and turn off the heat when the flower nails open.
Take out the sixtieth nail, do not pour out the water to boil the sixth, keep it for cooling. Take another bowl and add an appropriate amount of salt to the eggs, and slowly add them to the egg liquid when the water for boiling the nails is cooled to warm (30-40 degrees), and the ratio of the water to the egg liquid is 1.2:1. Nail water can be skimmed than egg liquid. Remember to stir the egg wash while pouring the nail nail water to avoid the egg wash from heating into egg drops. Then sieve twice to skim off air bubbles. This step is the key to the smooth and tender custard and cannot be omitted.
Take a deep dish, pour in half of the egg custard liquid, put it into the pot after filling the water and steam it through the water, wait for the steam to turn to medium-low heat, and after 8 minutes, the egg liquid solidifies, and the flower nails are neatly arranged and inserted in the egg liquid (the picture plate is shallow and can't be inserted.) Pour the remaining egg mixture into a dish and continue to steam over medium-low heat for 8 minutes. If the deep dish has a lid, you can use high heat to shorten the steaming time. Mine didn't have a lid, so I opened it halfway through and looked at it.
When the time is up, check that the egg custard is shaking in the state of "duang~duang~" and it is cooked, and the heat is just right! Turn off the heat and simmer for a while (turn off the heat and simmer for a while to make the egg liquid more solidified, instead of continuing to steam for 2 minutes, continuing to steam is easy to make the edges overheated and bubbles), then open the lid and take out the plate, add steamed fish soy sauce and sesame oil, and sprinkle chopped green onions to garnish.
Take my big spoon~