Material:
3 eggs
Cockroach flavor sticks to taste
Okra to taste
Stock 400ml
1 tsp Japanese soy sauce sauce
1 teaspoon rice wine
Salt a pinch of salt
Method:
1. Cut off the okra pedicle and slice it for later use.
2. Beat the eggs, pour in Japanese soy sauce and salt, mix well, then add the broth and rice wine to mix, then filter the egg mixture, and pour it into a steaming bowl.
Tips: The filtration step is indispensable, it is recommended to filter twice to remove the excess air and impurities in the egg liquid, so that the steamed eggs will be smooth and tender.
3. Steam in a steamer or electric pot for about 5 minutes until semi-solidified, place the okra and cockroach flavor sticks on the steamed eggs, and then continue to steam to complete.
Tips: Steaming in two batches can prevent ingredients such as okra from being steamed too old and discolored.