Homemade Northeastern egg cake

Northeastern egg cake is a common method of making. People in Northeast China like to eat it. Northeastern egg cake tastes soft and sticky, and has high nutritional value. It is more suitable for the elderly and children. It has a good effect on regulating the stomach. At the same time, its nutritional value is also relatively good. The method is also relatively simple. First of all, you must pay attention to the ratio of eggs and water. In addition, do not use cold water, but warm water, and then add appropriate chopped green onions and dried shrimps to make delicious Northeastern egg cake.

Homemade Northeastern egg cake

Ingredients: eggs, salt, water, oil, chopped green onions

Method 1

1. One fresh egg. Crack it into a bowl, mix it with a whisk, add a small amount of salt and mix well. The egg liquid will be thinner and yellower than before. 2. Now add water. Warm water is best. Cold water is not good, and hot water is even worse. It will turn into egg yolk drop soup as soon as it is poured in. 3. Add a small amount of oyster sauce to the water, mix well, then add it into the egg liquid and mix well. Add a small amount of lard. 4. Boil a pot of water and place a steamer on it. The water must be boiled before placing the egg liquid on the steamer. Turn on low heat and make sure there is a gap in the lid, don't cover it tightly. The egg custard steamed in this way will definitely not have honeycomb holes and will not taste old. After about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onions (you can also add meat sauce or something similar depending on your personal preference), add a few drops of steamed fish soy sauce, and you can enjoy it! Pay attention to a few points, and you will definitely get delicious steamed egg custard: 1. The ratio of egg to water is about 1:2; 2. Add warm water and mix well with the egg liquid;

Method 2

Four fresh eggs, add the same amount of water and two grams of salt as the eggs, and beat until evenly mixed (if you like to eat it softer, you can add a little more water), pass the evenly beaten egg liquid through a fine gauze mesh to filter out the flocs in the egg liquid (this step is very important, which determines whether the egg custard is silky and delicate.

If you don't have a fine yarn net, you can use a cloth or stockings instead). The filtered egg liquid (skim off any foam) is obviously much more tender. Seal it with plastic wrap, but use a toothpick to poke five or six small holes in the plastic wrap.

This is to prevent the distilled water from dripping onto the egg liquid. After everything is prepared, you can steam it (put the egg liquid in after the water in the steamer boils. Depending on the amount, steam it for six to ten minutes.). This is steamed with eggs and water in a ratio of 1:1.

I personally think it’s a bit old, so I suggest you add a little more water when making it. Well, if this can be steamed successfully, you can add your favorite food or marinade to it to make more delicious dishes with unique flavors (such as: crab meat, clams in shells, etc.).