Smooth stewed egg noodle
Silky Steamed Egg Mama Noodles is a hit menu that's very easy to make, but if you do it the right way, you'll get a smooth egg texture like a pudding, and it's fun to have a side dish.
Things to prepare (Ingredients)
1.Instant Noodles (Favorite Flavor): 1 Sachet (Introduced Pork Chop Flavor or Juice Juice Juice Juice)
2. Chicken eggs: 2-3 eggs
3.Water: 1.5 - 2 times the amount of eggs (about 150-200 ml)
4. Side dishes: crabs, alley onions, pork chops or meatballs at will
Step-by-Step
1. Prepare the line and broth.
- Bring the noodles to boil in enough hot water to ripen (no need to be very soft), then scoop the strands up and rest them in a cup to be stewed.
- Split half the seasoning powder to mix it with eggs.
2. The Silky Secret Trick
- Hammered the eggs into a mixing bowl, beat the eggs together, but do not beat until there are a lot of bubbles.
- Put some water into the mix (if using warm water, it helps to cook the eggs faster)
- Put the separated noodle seasoning powder on it. Dissolve it.
- Important point: Use a frequent eye colander to filter the egg 1-2 times before pouring it into a cup with a noodle line. This method will remove the bubbles and the egg wedge, making the meat smooth.
3. Braised (Cooking)
- How to use microwave (fastest): Find a lid or plate to cover the cup. Use a low-medium light (about 450-500 watts), warm for 3-5 minutes. Do not use a strong light because the egg is fluffy and cavitation.
- Steaming method (smoothest): Set the steamer to boil water and lighten the heat. Bring the cup down to steamer for 10-12 minutes.
4. Decorative and ready to serve
- When the eggs start to set (about the last two minutes before ripening), place a side dish such as a crab or pork chop to the top.
- Sprinkle the alley onion and pepper at the end.
A little trick for a rookie.
Egg to water: If you like bouncy meat, you use 1.5 times as much water as eggs, if you like dissolved meat in the mouth of Japanese poached eggs, you use 2 times as much water.
Checking ripeness: Try shaking the cup gently. If the middle moves like jelly, it works.



























































































