Steamed eggs with lemon garlic stems / Steamed eggs in Japanese
Garlic stems seem to be in season these days, so I thought about making steamed Japanese eggs with lemon, so I made it It's a bit bitter, soft, and refreshingLet's check out steamed eggs with lemon garlic stems~~
0 serving
Within 0 minutes
카푸치노
Ingredients
  • egg
    2ea
  • a garlic stem
    1ea
  • Milk
    100ml
  • Water
    100ml
  • Sea tangle
    1piece
  • Fish sauce with sand lance extract
    1/2TS
  • Salt
    little
  • Lemon
    1ea
Cooking Steps
STEP 1/4
Prepare eggs, garlic stems, and lemons and soak the kelp in warm water for about 5 minutes to make kelp water You can just use water instead of kelp water, but if you use kelp water, it tastes more delicious Wash lemons with salt or baking powder and blanch them in hot water
STEP 2/4
Chop the garlic stems and peel the yellow part with the lemon peeler I put in 2 garlic stems, so I think it's a little too much I think it'll be enough if you put in about one
STEP 3/4
Chop the lemon into small pieces, add eggs, kelp water, milk, sand lance extract and salt, blend well, and strain through a sieve Add garlic stems and lemon and mix Sift it out and you can taste the soft steamed eggs
STEP 4/4
Add 1 tablespoon of lemon juice and a little bit of sugar will improve the tasteCover the heat-resistant container with plastic wrap or foil and steam it for 15 minutes on low heat, or if it has oven steam function, cook it for 10-15 minutes using steam~ I used an oven
How to make steamed eggs deliciously 1. Strain the eggs through a sieve 2. If you use kelp water, it tastes better 3. If you add milk or soy milk, it is more savory and soft 4. If you add vegetables, it tastes better to chew. 5. Cover the foil or lid tightly 6. Steam over low heat
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