[How to make Japanese-style egg custard]_ Common practice of Japanese-style egg custard _ How to make Japanese-style egg custard _ How to make Japanese-style egg custard
Cooking is always an essential skill in life, and it is often enjoyed.
In fact, the benefits of cooking are far more than these. Below, I will introduce you to the practice of Japanese egg custard, so that you can also enjoy cooking.
12 Prepare the materials.
The sauce is boiled with squid noodles and kelp, and can also be blended with chicken essence.
You can also put 10 ginkgo (I don’t like it).
21 Shrimp are cooked and peeled for use, mushrooms are cut into pieces and cooked for use, and chicken are cut into pieces for use.
(Put some salt and wine in the water).
After the eggs are beaten, pour in the sauce and beat well.
Pour in the sauce and beat well.
1 Put chicken mushrooms and shrimp in a tea bowl.
2 Sieve for use.
Finally, pour in egg liquid.
After boiling the water in the pot, put it in the pot and steam for 2 minutes on a high heat until the surface is white.
Cover the lid with chopsticks and steam over medium heat for 12 to 13 minutes (depending on the size of the bowl, it doesn’t matter if you open the lid!
Just use a bamboo stick to check that no egg liquid comes up.
Put the coriander on the garnish and you can cook.
You must be tired of the takeaway life all year round.
Now that you have mastered the Japanese egg custard method, you definitely want to go to the kitchen and do it yourself.
I believe that your different understanding of this dish will definitely cause the most beautiful taste in the world.