With makings
| Inside fat bean curd | 1 (make an appointment with 250g) |
| 1 (make an appointment with 50g) | |
| 80g~100g | |
| 9 | |
| 1 | |
| 1 spoon | |
| 1g | |
| 1 teaspoon |
The practice of egg of water of evaporate of bean curd of shelled fresh shrimps
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Ester bean curd cuts small inside, green cuts chopped green onion, the egg infiltrates the ~ in the bowl
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Shelled fresh shrimps is rinsed clean on the saline knead wheeler with one small spoon. After drop does water share, join little starch to mix a little reserve equably.
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After ester bean curd has been cut inside, about 30 minutes are placed in preexistence freezer, so that make the redundant water portion in bean curd oozy. bean curd oozy water falls not to want, bean curd piece is put equably in deep dish in. The egg joins saline 1g, hit even. Common egg probably suttle 50g left and right sides. Want to add the water dilute of 2 times so, it is OK to make an appointment with 80-100g to control water or cold thin soup namely. The agitate after joining is hit even, filter egg fluid with screen pack, after segregation gives redundant bleb, the egg fluid falls on bean curd. Last on the bag film, on 8-10 of evaporate of boiler medium baking temperature minute ~ remembers using conflagration!
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Of evaporate during will move extremely simple flavor juice. Evaporate fish Chi is oily 1 spoon, cool boiled water or cold thin soup 1 spoon, balm 1 teaspoon, mix is even can.
After water egg evaporate is good, will last velar purify, put the shrimp meat that has bloated, again evaporate 2 minutes.
On drench before the desk sauce, scatter on chopped green onion can go up desk.
This dish, be together old little all the quick worker arrange of appropriate!
Small stick person
An egg, need adds the water capacity of 2 eggs weight.
Screen pack filters egg fluid, lie between a bleb.
Last film encases dish uses steam of medium baking temperature, do not use conflagration.
With respect to above 3 keys! ! !
Special clew:
Thank everybody to be opposite of this cookbook love. These two days saw everybody's work, it is clear to feel some notes need to explain with everybody again.
1. basically is the scale problem of egg and bean curd, an egg (make an appointment with 50g) + 250g controls inside ester bean curd is the scale that suits quite. If bean curd is much, criterion the scale of the egg also should increase, can't well appear so the problem of water of the water after evaporate is good.
2. bean curd is not cut too chunk, such evaporate when the meeting that moisture comes out is more average, ability won't affect integral result.
If 3. thinks evaporate gives the effect of cookbook picture, bean curd is about to pile up naturally in the position among dish, drench egg fluid again go down.