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Detailed steps and skills of steaming steamed egg custard

Step: two eggs, beat into the bowl, add the right amount of salt, stir well. Slowly pour in warm water and stir to make sure the ratio of water to eggs is about 2:1, which can be adjusted according to your preference. Pour into the filter to filter out the fibers and impurities in the egg to ensure the fineness of Egg Custard. Pour the filtered egg into a steaming bowl, seal it with plastic film, and evenly pierce several small holes in the film to facilitate the flow of steam.

Step: beat the eggs into a bowl, add the right amount of salt and stir well. Add warm water and stir well. The ratio of warm water to eggs is usually 2:1, which can also be increased or decreased according to the taste of the individual. Filter the stirred egg liquid with a strainer to remove the egg tendons and impurities to make the steamed Egg Custard more delicate. Pour the filtered egg liquid into a steaming bowl, seal the mouth of the bowl with plastic wrap, and make a few small holes in the plastic wrap with a toothpick.

Prepare eggs: choose fresh eggs, which are rich in protein and have stronger solidification ability. Warm water: use warm water to mix the eggs to make the steamed steamed egg custard more tender and smooth. Operation procedure: beat the eggs into a bowl and beat them until the egg whites and yolks are completely mixed. Add water: add warm water at 1:1 and stir well again.

Steaming skills: water temperature control: when steaming steamed egg custard, the water must be boiled water, which can prevent water vapor from dripping into the egg after cooling, affecting Egg Custard's tenderness. Heat mastery: steaming in use, the fire is too big to make Egg Custard surface blisters, the fire is too small will make Egg Custard not tender and smooth. Avoid vibration: do not frequently open the lid or move the pot in the steaming process, so as not to affect the forming of Egg Custard.

Beat the eggs. If it is for two or three people, it is recommended to use two eggs, directly break up the eggs, stir them evenly, and then add the same amount of water, which can make steamed egg custard more tender. Boil water in the pot. Then put the right amount of water into the pot, and then bring it to a boil, so that steamed egg custard can be better steamed and tasted better. Prepare the right amount of chopped onions.

How does steamed steamed egg custard taste good?

Seasoning: add the right amount of salt to the egg to adjust the amount of salt according to your taste. If you like, you can add a little chicken essence or monosodium glutamate to add flavor. Filter egg liquid: in order to ensure that Egg Custard's taste is more delicate, the adjusted egg liquid can be filtered through a fine sieve to remove foam and impurities from the egg liquid. Prepare the steamer: add the right amount of water to the pan and bring to the boil. At the same time, pour the egg into a container suitable for steaming.

Seasoning: according to your taste, you can add the right amount of salt, chicken essence or monosodium glutamate to the egg. You can also add a small amount of soy sauce or chopped onions and minced ginger to enhance the flavor. Steaming: pour the egg liquid into a pre-prepared steaming plate and cover it with plastic wrap or lid to prevent steam dripping from affecting the taste. After boiling the steamer with water, put it into the steaming pan and steam over medium heat for about 10 to 15 minutes. Steaming time should not be too long, lest Egg Custard grow old.

Seasoning choice: steamed steamed egg custard pay attention to the original flavor, seasoning should not be too much, can be steamed with a little salt or sprinkled with soy sauce to enhance flavor. Keep the temperature: the steamed steamed egg custard can be stuffy in the pot for a while before coming out of the pot to make Egg Custard's temperature uniform and avoid the surface depression caused by the excessive temperature difference. Creative change: you can add other ingredients according to your taste, such as shrimp, minced meat, mushrooms, etc., to increase Egg Custard's flavor and nutritional value.

Steamed egg custard's home practice, detailed steps illustration

1. Prepare four eggs and three chives. First beat the eggs into a bowl, add a little soy sauce, and beat them evenly with chopsticks. Add the right amount of water to the egg liquid, do not add boiled water, add water directly, the amount of water should be more, and the steamed eggs are only tender. After adding water to the egg liquid, cover it with plastic wrap, and then pierce several small holes in the film with a toothpick.

2. First, get all the ingredients ready, four eggs and one spring onion. Beat the chicken eggs on the plate and stir well with chopsticks. Add an appropriate amount of cold boiled water. Remember not to add tap water or boiling water. Add the right amount of salt and stir well. First, cover the plastic film, and then use a toothpick to pierce several holes in the film, so that in the process of steaming, the water vapor can be volatilized, and there will be no water dripping on steamed egg custard.

3. Pour the egg into a small steaming bowl. The mouth of a steamed egg bowl, preferably wide. I made three bowls at a time, that is, I want to tell you that each bowl is so slippery. Step 9 cover the steaming bowl with cling film. (cover cling film can prevent steam from dripping into steamed egg custard, make it heated more evenly, and retain steamed egg custard's moisture to the maximum extent. PE food-grade cling film is heat-resistant, non-toxic material, do not have to worry about safety.

How to steam steamed egg custard?

Ingredients: three eggs, a little chopped chives, sesame oil and light soy sauce, edible salt. Beat three eggs into the bowl and begin to add water to them. The water should be three times that of the egg, and the water added must be warm water, which is a relatively tender trick for steamed egg custard to steam out. Gently stir the eggs and water in one direction, do not have too much power, and try to keep the egg liquid from bubbling until it is well mixed.

Beat the eggs. If it is for two or three people, it is recommended to use two eggs, directly break up the eggs, stir them evenly, and then add the same amount of water, which can make steamed egg custard more tender. Boil water in the pot. Then put the right amount of water into the pot, and then bring it to a boil, so that steamed egg custard can be better steamed and tasted better. Prepare the right amount of chopped onions.

Method 1: boiled water + medium heat for 12 minutes with about 90 degrees boiled water, add some salt, stir directly into the eggs, while stirring one side of boiling water, the ratio of water to eggs is 1:1, and then steam in the drawer over medium heat for 12 minutes. (note: directly adding boiling water protein will solidify and form egg flowers, which can not be steamed out of the perfect steamed egg custard.