The cate of Q edition, the way is simple, but modelling is lovely, suffer children to welcome absolutely!
With makings
| 1 (about 50 grams) | |
| 100 grams | |
| 3 | |
| Right amount |
The practice of piggy egg a thick soup
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Lay the egg in the bowl, with divide evenly of agitate of chopstick break up
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Add clear water, mix divide evenly
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egg fluid sift out
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Put the bowl of egg fluid bowl, bowl upper cover, fall on egg face with waterproof drop, small fire evaporate turns 5 minutes or so after big baked wheaten cake leaves can
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The scald in order to remove hairs or feathers that use internal heat piece the ear of the piggy that if pursue,should go out and nose, cut the mouth that gives piggy and eye and nostril with laver
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the igneous scald in order to remove hairs or feathers that cuts good figure piece above the egg with be put in evaporate good with laver, lovely piggy appeared
Small stick person
How evaporate goes out to slip again tender egg a thick soup:
1, raw material is close friends: Want evaporate to give the egg a thick soup with sweet delicacy, good raw material can achieve the result of get twice the result with half the effort, the egg that I had tried to be born with oneself chicken stews the egg a thick soup that come out to exceed assist really.
2, filter: The egg juice that has made filters with screen mesh, make egg fluid evener.
3, the scale of egg and water: Evaporate egg a thick soup when in the add in egg fluid a few water, the egg a thick soup that such evaporate come out slips again tender, mouthfeel is very good, suit little baby very much people edible, the scale that I use egg fluid and water commonly is: 1: 2, OK also basis from already requirement increase and decrease, 1: 1 OK also.
4, evaporate egg should build top: In evaporate egg when, smash a shell or had better be to use microwave oven appropriative to last above film, tinfoil is sealed, the vapor drop that can go up in order to avoid a pot for steaming food so affects the exterior into egg fluid.
5, the boiler on cold water: Cold water is added in a pot for steaming food, egg fluid is slow be heated, won't generate bubble because of abrupt be heated.
Evaporate egg when, double water quantity is an egg, the egg that evaporate comes out will be tenderer, like to eat some stiffer, can reduce the dosage of water.
6, the duration that evaporate makes: Small fire evaporate turns after big baked wheaten cake leaves, the time that evaporate makes presses egg fluid more or less will decide.
1, raw material is close friends: Want evaporate to give the egg a thick soup with sweet delicacy, good raw material can achieve the result of get twice the result with half the effort, the egg that I had tried to be born with oneself chicken stews the egg a thick soup that come out to exceed assist really.
2, filter: The egg juice that has made filters with screen mesh, make egg fluid evener.
3, the scale of egg and water: Evaporate egg a thick soup when in the add in egg fluid a few water, the egg a thick soup that such evaporate come out slips again tender, mouthfeel is very good, suit little baby very much people edible, the scale that I use egg fluid and water commonly is: 1: 2, OK also basis from already requirement increase and decrease, 1: 1 OK also.
4, evaporate egg should build top: In evaporate egg when, smash a shell or had better be to use microwave oven appropriative to last above film, tinfoil is sealed, the vapor drop that can go up in order to avoid a pot for steaming food so affects the exterior into egg fluid.
5, the boiler on cold water: Cold water is added in a pot for steaming food, egg fluid is slow be heated, won't generate bubble because of abrupt be heated.
Evaporate egg when, double water quantity is an egg, the egg that evaporate comes out will be tenderer, like to eat some stiffer, can reduce the dosage of water.
6, the duration that evaporate makes: Small fire evaporate turns after big baked wheaten cake leaves, the time that evaporate makes presses egg fluid more or less will decide.