School meal. Golden recipe for steamed eggs at Baekban Restauran
Remember the taste of steamed eggs that come out in large quantities and then cut into big chunks when you go to a cafeteria, kimchi stew, or Baekban restaurant. At home, they want to make a lot of steamed eggs at a meat restaurant. It's a super-simple steamed egg that doesn't sit down well, and it's good to eat it instead of rice when you're sick, and it's good to steam it in large quantities and cut it when a lot of customers come. This is a recipe that I got from a good-natured lunch lady when I worked in kindergarten. ^^
3 serving
Within 30 minutes
써언샤인
Ingredients
  • Eggs
    6ea
  • leek
    1/2ea
  • Carrot
    1/3ea
  • Salt
    1/2ts
  • cooking wine
    1Ts
  • Water
    1.5cup
Cooking Steps
STEP 1/4
Beat in the eggs, add salt and cooking wine, and lower it once.
STEP 2/4
If you have chives, use them. Dice the green onions and carrots.
STEP 3/4
Add 1 1/2 of water to 1 egg (based on 200cc cup) and mix vegetables well.
STEP 4/4
Apply a little oil to the heat-resistant container and wipe it off, then steam it in a pot of water for 20 minutes.
If you strain it once, you can feel a much softer texture. I posted a picture of me without carrots. If you don't like it, you don't have to put it in like the picture above ^^
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