Japanese-style tea bowl steamed
Description
I really like the smooth and moist taste of "Japanese Tea Bowl Steaming", and the umami of Japanese soup stock and ingredients, but if you don't have Japanese soup stock at hand and add ordinary drinking water instead, you will lose the flavor of Japanese Tea Bowl Steaming, so you can replace it with "Master Cook-Kombu Flavor", grasp the ratio of egg liquid and water and mix it with "Master Cook" to taste, and then add your favorite ingredients, you can immediately cook a bowl of hot and delicious "Japanese Tea Bowl Steamed"!
Ingredients
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Egg2 pieces
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"Master Cook" kombu flavor2 grams
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drinking water250 grams
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chicken breast4 small pieces
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Hung Xi mushroom1/4 package
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carrot2 small slices
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Crab sticks2 sticks
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Fish plates2 slices
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Cooked edamame4 pieces
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coriander2 leaves
Steps
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The ingredients are fully prepared, the chicken breast is cut into pieces and marinated in salted koji or salted water to help soften and saturate the water (the pickling step can be omitted), the bottom of the Hongxi mushroom is cut and torn, the carrot is sliced and embossed, and the fish plate is sliced and set aside.
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Beat the eggs into a measuring cup, add the drinking water and the cooking master kombu flavor and stir well. ★ The amount of water is about 2~3 times that of the egg liquid, which can be adjusted according to your favorite taste, the water volume of this recipe is 2.5 times that of the egg liquid, please adjust the amount of water according to the size of the egg.
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Place the heaviest chicken breast in a bowl.
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Strain the steamed egg and pour it into a bowl.
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Then add the mushrooms, carrots and fish plates. ★ If you want carrot slices and fish plates to float on the surface of steamed eggs, you can use the buoyancy of Hongxi mushrooms to support them, and it is easier for the ingredients to float when cut into thin slices.
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Put it into the steamer and set it to 100 degrees Celsius and steam for about 10~13 minutes. ★ The steamer does not need to be covered, and the lid of the steamer and steamer can prevent the water vapor from dripping off the surface of the egg liquid during steaming, and the lid can be replaced with aluminum foil.
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Shake the tea bowl to steam to see if it solidifies, and if the water does not shake, you can take it out.
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Finally, add a few cooked edamame beans and coriander, and the smooth and delicious "Japanese style chawanwan steaming" is complete!
