How to make tea bowl steaming? How to make a tea bowl steam?

Ingredients. Snow peas to taste.

Crab sticks to taste.

Shiitake mushrooms to taste.

Eggs to taste.

Shrimp to taste. Salt to taste.

Warm water to taste.

Method steps.

Cut off the shrimp heads. <>

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Cut along the back.

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Remove the shrimp shells. <>

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Go to the shrimp line. <>

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After processing, put on a plate for later use.

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Shiitake mushrooms to the stem. <>

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Cut into slices. <>

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Slice crab sticks. <>

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Cut the snow peas into the head and tail, remove the gluten and set aside.

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Beat the eggs. <>

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Add salt and warm water and stir well.

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Place the shrimp in a bowl.

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Strain the egg mixture in a bowl.

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Cover with plastic wrap.

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Steam in a pot of boiling water over high heat for 4 minutes.

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Place the sliced shrimp, snow peas, crab sticks, shiitake mushrooms and other ingredients in a bowl one after another.

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Cover with plastic wrap and steam over high heat for 4 minutes before serving.

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At this point, a delicious tea bowl is steamed.

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1.Remove the legs of the shiitake mushrooms, wash and cut the cross flowers, remove the shells of the prawns, remove the shrimp line, and marinate them in advance with salt and pepper.

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2.Crack the eggs into a bowl and beat them in one direction.

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3.Add a small amount of salt and continue to beat until finely foamy.

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4.Stir while adding water until well combined.

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5.Sift the beaten egg to remove the foam.

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6.Pour into a saucepan and cover with plastic wrap.

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7.Add water to a steamer and bring to a boil over high heat, put it in a stew pot and steam for 8 minutes.

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8.Add salt to the shiitake mushrooms and cook them in boiling water, remove the water.

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When the minutes are up, place the shiitake shrimp on top and continue steaming for 5 minutes.

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10.When the time is up, the delicate and smooth tea bowl is ready, and you can enjoy it with steamed fish soy sauce.

Materials:

1 egg, 150 bonito stock, 1 shiitake mushroom, 1 fish board, 1 tbsp mirin, 1 tsp soy sauce.

Method

1.Beat the eggs, mix in the bonito stock and seasonings, mix thoroughly, sieve and filter out impurities for later use.

2.Boil a pot of water over high heat, put it in a steamer basket and steaming bowl, then carefully pour the egg mixture from method 1 into a bowl, cover the pot and steam for 2 minutes.

3.Open the lid of the pot, put the shiitake mushrooms and fish plates in a bowl, turn to low heat and continue to steam for 10 minutes.

Open 5 eggs and add (egg 1: water ratio is 2) So add 2 times the amount of water in the egg mixture, beat evenly and then add seasonings, after the egg liquid is sifted, if there are bubbles on it, you can use a napkin to suck off the bubbles. Cut the chicken breast into small cubes with a little soy sauce and put it into the sifted egg mixture with the ginkgo seeds, use 1 cup and a half of water in the outer pot of the electric pot to steam, first watch the water vapor come up and start the timer for about 4 minutes, then put in the shrimp, and then complete the steaming egg after 4 minutes.

Use 1 and a half cups of water in the outer pot of the electric pot to steam, first watch the water vapor come up and start the timer for about 4 minutes, then add the shrimp, and then 4 minutes to complete the steaming egg. (Put a toothpick stick next to the lid of the pot, leaving a little space for the water vapor to escape, which can increase the shape of the egg perfectly).

Ingredients: 400 grams of pork (leg), 400 grams of cooking oil, 5 grams of salt, 1 egg, 1 tablespoon of cooking wine, 2 tablespoons of starch, 1/8 teaspoon of Sichuan pepper powder, 1/8 teaspoon of pepper, 2 tablespoons of light soy sauce, 1 green onion, 1 piece of ginger, 10 Sichuan peppercorns, 2 star anise, 1 teaspoon sugar.

1. Soak the green onion and ginger slices in water first.

2. Cut the meat into strips.

3. Add pepper powder, light soy sauce, salt, pepper, green onion and ginger water to the cut meat and marinate for 20 minutes.

4. Add starch and eggs.

5. Grasp well with your hands.

6. Hot fried pork strips.

7. Fry until slightly yellow, then remove and set aside.

8. Put a little oil in the pot, add star anise and Sichuan pepper and fry until fragrant.

9. Add water, sugar, green onion, ginger, light soy sauce, bring to a boil, turn off the heat and set aside.

10. Pour the boiled juice into the fried meat strips.

11. Put it in a pressure cooker and steam for 25 minutes.

12. Put the steamed meat in another container and sprinkle with minced green onions.

If it's steamed croquettes, fried pork ribs, fried chicken nuggets, etc., put the stuff in a bowl and cover it with green onions, ginger, and Sichuan peppercorns. Then put an appropriate amount of less salt water into the bowl, in order to flavor and not let the steaming out of the bowl too dry. Then put it in a pot and steam for about 10 minutes to let the flavor of the ingredients penetrate.

Take the bowl out of the pot, buckle the bowl on the plate, and remove the bowl again. If you want it to look good, just drop a few drops of sesame oil on top and put some coriander, shredded green onions, etc.

MethodWhisk the eggs, stock and mirin evenly.

First, put the diced meat and fish plate into the container, and then pour in the egg juice for 8 minutes.

Cover with aluminum foil and place on a roast plate**.

Push the baking tray into the upper layer of the oven and set the itinerary [Select Recipe Leather Sail Search > Recipe Number > 68 >Start] 30 minutes later, you can enjoy the smooth and delicious chawanwan steaming.

1. Ingredients: 1 egg, 1 dried shiitake mushroom, 2 shrimps, 1 chives, a bowl of Japanese seafood stock (about twice the amount of beaten egg mixture, which is in this uncle's recipe).

Second, the specific operation:

1. Beat the eggs: Beat the eggs in a bowl, add the dashi stock and stir well (the dashi used here has been seasoned with salt, so there is no additional salt, if you are adding mineral water or selling cold boiled water, remember to add salt or an appropriate amount of light soy sauce to taste according to your personal taste.) ）；

2. Soak the mushrooms with shiitake mushrooms: soak the shiitake mushrooms in warm water after washing, take them out and cut them into small slices after soaking (this step can be carried out in advance to save waiting time);

4. Steamed egg custard: Cover the tea bowl with Clan Heng plastic wrap, steam it in water for about 4-5 minutes, add shrimp when the surface of the egg liquid is slightly solidified, and then steam for about 4-5 minutes until it is fully cooked (the specific time may change depending on the size of your fire and the size of the egg custard, adjust it yourself)!

Sprinkle with chopped green onions, garnish with a little sesame oil, and enjoy!

<> ingredients: 5 eggs, 2 small pieces of chicken breast, 6 white shrimp, 8-9 ginkgo seeds, 1 2 tsp soy sauce, a pinch of salt.

Method: Open 5 eggs and add (egg 1: water ratio is 2) So add 2 times the amount of water in the egg mixture, beat evenly and then add seasoning.

After the egg wash has been sifted, if there are still bubbles on it, you can use a napkin to suck off the bubbles only.

Cut the chicken breast into small cubes with a little soy sauce and put it into the sifted egg mixture with the ginkgo seeds, use 1 cup and a half of water in the outer pot of the electric pot to steam, first watch the water vapor come up and start the timer for about 4 minutes, then put in the shrimp, and then complete the steaming egg after 4 minutes.

Use 1 and a half cups of water in the outer pot of the electric pot to steam, first watch the water vapor come up and start the timer for about 4 minutes, then add the shrimp, and then 4 minutes to complete the steaming egg. (Put a toothpick stick next to the lid of the pot, leaving a little space for the water vapor to escape, which can increase the shape of the egg perfectly).

Steamed eggs are finished and enjoyed.

Ingredients: 1 egg, about 50 grams of egg mixture.

Water 100 grams.

Cooking wine or mirin 5 grams.

Salt 2 grams. Small seafood such as shrimp or sea cucumber.

Light soy sauce for a few drops.

Sesame oil A few drops.

A pinch of chopped green onion.

Three-step imitation Japanese tea bowl steaming, there is a delicious secret to the method.

Eggs, water, salt, and cooking wine are whipped together in a covered utensil. That's right, don't beat the eggs first and then add water. After beating, close the lid. Take a small bowl and put the shrimp or sea cucumber stewed beforehand.

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Place the egg wash container on a steamer with cold water and turn on steam. After about a minute of boiling, place the small bowl of seafood on the steaming rack. Cover the steamer with a lid and continue on high heat for 8 minutes, then reduce the heat to low for 2 minutes.

Turn off the heat, take out the egg custard bowl and seafood bowl, carefully place the seafood on the egg custard noodles, sprinkle with chopped green onions, and drizzle with light soy sauce and sesame oil. Get!

Tip 1If the eggs are fresh out of the refrigerator, use warm water at about 40 degrees Celsius.

2.In order to achieve the delicate effect of Japanese cuisine, it is recommended to cover the steamed egg custard, especially if the fire control is not stable.

Method: Soak the bonito bun and dried shiitake mushrooms in hot water, take out 500ml, let cool and set aside, beat 4 eggs, and add a little salt.

After pouring the warm bonito water and shiitake mushroom water, pour the egg mixture, put the carrot slices, crab sticks, and shredded mushrooms in a bowl and plate for the second time, and pour the filtered egg liquid into the double-sided baking tray No. 101 in the water wave oven and add it for 10 minutes.

Beat the eggs and water in a ratio of 1:3, and add a small amount of seaweed, salt and cooking wine to mix evenly and skim off the foam;

Step 2: Add salt and cooking wine to the shrimp for 5 minutes, soak the mushrooms, wash and slice;

Step 3: Pour the egg mixture into a bowl and steam it for 8 minutes, then add a slice of shrimp and shiitake mushrooms and continue to steam for 8 minutes.

Japanese chawan steaming is in the same vein as Chinese egg stew, and the main difference is the difference in seasoning. Egg stew is mixed with egg mixture with water, and chawan steaming uses juice instead of water, which is also the most important flavor of chawan steaming**. Like egg stew, chawanwan steaming is one of the most important dishes to test the care and patience of the cook, although the ingredients and cooking process are relatively simple, but to create a beautiful visual effect like clotted jade, it requires considerable research and meticulous observation.

This is also the charm of tea bowl steaming, which is not only the ultimate enjoyment of vision and taste, but also a process of self-cultivation and self-sublimation.

Ingredients: chicken thigh, fresh shiitake mushrooms, eggs, shrimp, radish sprouts, ginkgo seeds, salt, juice, soy sauce, mirin, sake.

The principle of making chawan steamed is similar to the egg custard we eat every day, but the raw materials are very different, for example, the raw material of egg custard is only eggs, while there are many kinds of raw materials for chawan steaming, such as eggs, bonito, broth, shiitake mushrooms, shrimp, etc. In fact, his production method is very similar to egg custard, but other raw materials are added to the production of egg custard. <>

Chawanwan steamed is a Japanese flavor snack, which is a unique steamed egg delicacy in Japan, with a fresh and fragrant taste and a tender taste, in fact, to put it bluntly, it is like a strengthened version of egg custard. The method of making chawanwan steaming is very simple, and almost every household has the utensils that are needed to make it. He didn't have high requirements for the steaming utensils, so first we prepared the ingredients and beat me two eggs in a bowl.

Beat the eggs, then add the bonito stock and salt and stir well, and then filter it through a strainer, the purpose of this step is to make the steamed eggs taste smoother and tenderer, and then boil a pot of boiling water, after the water boils, then put in the steamed eggs, it is best to cover the steamed eggs with a layer of plastic wrap, or other items to prevent the water droplets on the lid from falling into the bowl. <>

When it comes to bonito stock, there are many people who don't know how it is made, but here I would like to explain to you that the production method of bonito stock is also very simple, its ingredients are kelp and bonito flowers, first put the soaked wakame into pure water and boil over high heat, this process is best carried out in a casserole, because this can be well kept, and then the soup is seasoned. After that, put the casserole on the table mat, sprinkle a large handful of bonito flowers in it, and then cover the casserole and let it simmer for 10 minutes to get a pot of delicious bonito stock.

Steam for ten minutes on high heat to see that the surface of the steamed egg has solidified, at this time you can add the peeled shrimp and mushroom slices, continue to steam for seven minutes, and then you can get out of the pot. Before coming out of the pot, you can sprinkle a little soy sauce and sesame oil, and then sprinkle a handful of chopped green onions, and a delicious and healthy tea bowl is ready.

You need to crack the eggs into a bowl, stir them out, add MSG, soy sauce, salt, put the soup stock into the egg mixture, and then put it in the steamer to steam.

After beating the eggs, add the fish broth and salt, stir well, then strain through a strainer, put them in a pot and wrap them in plastic wrap to steam.

First of all, you need to soak the mushrooms and cut them into thin slices, then you also need to chop the ham, then beat the eggs into a bowl, add the appropriate amount of water and salt, put the ham and clove mushrooms just prepared into it, put it in the pot and steam it for 12 minutes.

Ingredients: meat, green onions, ginger slices, eggs, starch.

1. Soak the green onion and ginger slices in water first.

2. Cut the meat into strips.

3. Put peppercorns, light soy sauce and salt into the cut meat, let the pepper powder, green onion and ginger water marinate for 20 minutes.

4. Add starch and eggs.

5. Grasp well. <>

6. Fried meat strips.

7. Let the tremor fry until it is slightly yellow, then remove it for later use.

8. Put a little oil in the pot, add star anise and peppercorns and fry until fragrant.

9. Add water, sugar, green onion, ginger, light soy sauce, bring to a boil, turn off the heat and set aside.

10. Pour the boiled juice into the fried meat strips.

11. Put it in a pressure cooker and steam for 25 minutes.

12. Put the steamed meat in another container and sprinkle with minced green onions.