Main Ingredients:
Eggs: 3; Ham Sausage: 1; Hot Dog Roll: Appropriate amount.
Auxiliary Ingredients:
Cucumber: 1; Soybeans: 50g; Oatmeal: 30g.
Seasonings:
Light Soy Sauce: Appropriate amount; Sesame Oil: Appropriate amount; Salt: Appropriate amount.
Taste: Light; Cooking Method: Steaming; Time: Half an hour; Difficulty: Moderate.
Steps for Cooking Ham and Egg Steamed Dish – A New Twist for Breakfast
Ingredients: 3 eggs, 1 ham sausage, light soy sauce or Tiancheng Yiwai Te Xian Soy Sauce, 1 cucumber as a side dish, and 2 hot dog rolls as the main course.
Soak the soybeans overnight and add half a cup of oatmeal. Use a fully automatic soy milk machine and select the whole bean function.
Filter the soy milk made by the soy milk machine, take out about 200ml, and let it cool to 60 degrees.
Crack the eggs into a bowl and pour in the warm soy milk.
Beat the eggs with an egg beater or chopsticks.
Sift the beaten egg mixture.
Set aside the egg mixture of one egg.
Cover the egg mixture container (I used a plate instead) and place it in a steamer. Steam on high heat for 10 minutes and then on medium heat for another 10 minutes.
While steaming the egg mixture, cut the ham sausage in half lengthwise and then into half-moon slices.
Take out the steamed egg custard.
Arrange the ham slices on top of the egg custard to make it look more attractive. Children love it.
Sift in the remaining egg mixture.
Put the egg custard container in the steamer, cover it, and steam for another 5 minutes.
Cut the cucumber into slices or shreds and marinate with light soy sauce, salt, and sesame oil.
Season the soy milk egg custard with an appropriate amount of light soy sauce and sesame oil. Serve the soy milk and hot dog rolls with fresh cucumber. (I also made 2 purple sweet potato scallion rolls, but they didn’t turn out well, so I didn’t upload them.)
