The practice of steamed egg custard with ham, the practice of steaming ham How to steam ham

Ingredients. <>

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2 eggs. <>

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50 grams of ham.

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40 grams of peas.

Accessories. Light soy sauce.

2 scoops. Vinegar.

1 scoop. Sesame oil.

Amount. Preparation of steamed egg custard with ham.

Add cold water to the pot and bring to a boil on a steamer and plate.

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Beat two eggs into a bowl and add white pepper.

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Whip thoroughly.

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Add lukewarm water twice as much as the egg mixture and stir well.

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Dice the ham sausage, boil the peas, peel them and set aside.

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Pour the egg liquid into a sieve and strain it, and remove the foam from the filtered egg liquid in the bowl.

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Pour into a dish in a pot and steam over medium-low heat for 10 minutes (do not cover the pot tightly) for <>

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When the custard is steamed for 8 minutes, open the lid and add the diced ham and peas, and continue to steam for 2 minutes.

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In a small bowl, add light soy sauce, rice vinegar and sesame oil to make a bowl juice.

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Pour the juice over the steamed custard and serve.

Steamed eggs until they are semi-ripe, and then add a layer of ham strips.

1. [Prepare raw materials]: three eggs, 100 grams of square ham, one carrot and one cucumber.

2. [Preparation of auxiliary materials]: oyster sauce, cooking wine, salt, chicken essence, sesame oil, light soy sauce.

3. [Ingredient Processing]: First of all, we peel and dice the carrots and cucumbers; Separate the yolks and whites and break the yolks; Dice the ham and set aside.

4. Prepare a rectangular tempered fresh-keeping box, first spread the diced ham, cucumber and carrot on the bottom of the container, and then pour the prepared egg whites into the container.

5. Then add a small amount of oyster sauce, cooking wine, salt, chicken essence, sesame oil, light soy sauce and chopsticks to the container and stir evenly for two minutes. It is recommended to use a spoon to skim off the foam on the surface, because the author did not take this into account when making this dish for the first time, so the final steamed egg is not very good-looking, although the taste has been praised by the family, it is recommended that if there is a means to make the food more beautiful, in fact, it can take a few tens of seconds to execute.

6. Then we cover the fresh-keeping box with a layer of plastic wrap and prick a few small holes by the way (if the fresh-keeping box has a lid, it is best, but don't close it tightly when the lid is closed); Then put it in a steamer and steam on high heat for 20 minutes.

7. After that, put on anti-scald gloves, pour the prepared egg yolk liquid into the fresh-keeping box, and then shake it from side to side to make the egg yolk evenly spread on the surface of the entire steamed egg; After that, continue to the steamer and steam on high heat for 10 minutes. When eating, you can demold and cut the whole steamed egg and serve it on a plate, or you can serve this dish directly to the table like you did when you were a child, put a spoon in the container, and if you want to eat it, scooping a few spoonfuls and putting it in a bowl is also a very good choice.

Method stepsCrack the eggs into a large bowl, add an appropriate amount of salt and water and stir into an egg batter; Wash the green onions and cut them into finely chopped green onions.

Wash the meat, cut it into minced pieces, put it in a small bowl, add an appropriate amount of cornstarch and soy sauce and grasp it with your hands or chopsticks, and marinate for 5 minutes.

Picnic. Pour the lean pork processed with cornstarch and soy sauce into a large bowl of egg batter and mix with the egg batter and stir well.

Place a large bowl on a steaming rack, cover it, and steam it over medium-high heat for about 8 minutes.

Sprinkle chopped green onion before removing from pan and serve.

Ingredients: 600g Jinhua ham 300g white radish Accessories: 20g green garlic.

Preparation of steamed ham:

1.The ham is soaked in boiling water, replaced when the boiling water is cold, repeated 5 times, then steamed in a steamer for about 2 hours, taken out, wrapped in cloth, flattened with a heavy object, and cut into long cubes to wrap and freeze.

2.Peel the white radish, cut it into rectangular folded sheets (that is, when slicing, cut it off with a knife, and cut it with a knife), cut the garlic seedlings into oblique slices and set aside.

3.Take out the ham, cut it into 1 cm * 3 cm long slices, and separate the ham slices and garlic sprouts into a white radish folding page**.

Ingredients for steamed ham: 500 grams of ham, 150 grams of rape heart, 15 grams of chicken fat, 8 grams of ginger, 20 grams of green onions, 1 gram of monosodium glutamate, 3 grams of salt, 15 grams of cooking wine.

Method: 1. Thread the meat above the ham into the iron fork, put it on the fire, use the flame to burn off the oil stain on the surface of the ham, soak it in a basin of warm water, scrape the skin with a knife, and engrave a herringbone pattern on the outer skin of the ham.

2. Cut the green onion into sections, slice the ginger, wash the cabbage heart, and cut into sections.

3. Put the ham in a large bowl, add 200 grams of cooking wine, green onions, ginger slices and broth, put it into the drawer, and put it on the pot in the morning to measure the fire, boiling water, and steam for 2 to 2 and a half hours.

4. Take it out when the meat is crispy, take out the green onion and ginger slices, skim the oil slick, and turn it over in a large soup bowl.

5. Put the pot on the hot fire, put in the broth, bring to a boil, and burn the heart of the green cabbage until it is broken.

6. Add refined salt and monosodium glutamate, adjust the taste, bring the soup to a boil, pour in the melted cooked chicken fat, and pour it into a large soup bowl.