According to the contents of the 20081031 issue of the sportsman chef. The biggest characteristic of Japanese steamed tea bowls is that each layer can be eaten with different ingredients. In addition, compared with Chinese steamed eggs, Japanese tea bowl steaming because the egg liquid used is thinner, so it tastes more watery and tender. Generally, the egg-to-water ratio of Chinese steamed eggs is 1: 3, while the egg-to-water ratio of Japanese steamed bowls is 1: 5 or even 1: 6. Of course, because the egg liquid is thinner, the steaming time for the Japanese tea bowl is longer. In general, Japanese food shops use steamers to steam tea bowls, but since there is no steamer at home, they can only rely on traditional methods for steaming, so it requires great patience and care. Basically, it is almost impossible to succeed completely once, even if Chinese steamed eggs are very skillful. I steamed to the third bowl before I gradually got dim sum. According to the size of the fire, the size of the bowl, the amount of water added, etc., it takes a little trial and error to adjust to the successful steaming of the tea bowl. But after the success of the test, you will feel that the steaming of the tea bowls in the Japanese food shop is really cutting corners and making crude.
|Fish plate||4 tablets|
|Coriander leaves||4 tablets|
|Boiled fish soup||600ml|
|chicken breast||1 small piece|
|Shiitake mushrooms||2 flowers|
|Eggs (depending on size)||3-4|
|Japanese soy sauce /soy sauce||2 teaspoons|
|Sake /rice||2 teaspoons|
|salt||The right amount|
Shrimp shelled in half. Mushrooms are cut into thin strips, and chicken breasts are cut into thin slices. Grab marinated shiitake mushrooms and chicken with 1 teaspoon Japanese soy sauce and 1 teaspoon sake.
Break the eggs and add the bonito broth in a ratio of 1: 5. Add 1 teaspoon of Japanese soy sauce, 1 teaspoon of sake and appropriate amount of salt, and mix gently. After standing for a while, filter the foam with a sieve. If the filter is not clean once, you can rest and filter again. The stirring and filtering must be gentle.
Take a tea bowl and put pickled mushrooms and chicken at the bottom of the bowl. Pour the egg mixture until it is 7 minutes full.
After boiling the water in the steamer, put it in a tea bowl, steam for 1 minute on medium-high heat, then turn to minimum heat for about 20 minutes, until the first layer of egg liquid is basically solidified. If you are afraid of steam dripping into the egg liquid, you can wrap the lid with gauze. In fact, if the lid is curved, the steam water will slowly fall to the side when steaming on a small fire, and will not drip directly in the middle. In the bowl. If the egg liquid is too steamy to blow holes, you can put a chopstick under the lid of the pot, and then remove the chopsticks after turning to a small fire.
After the first layer of egg liquid has basically solidified, add the shrimp and pour the remaining egg liquid to keep it steaming. After the water boils, add ginkgo and fish plate. Finally, steam for another 4-5 minutes until the second layer of egg liquid solidifies and garnish with coriander leaves.