I have always felt that food is interlinked, and there are many similarities between Chinese and western food. For example, this kind of milk stewed egg is only steamed, while the latter is usually bathed in an oven, which is tender, smooth and delicious, and tastes like egg flowers. Let's share my practice of making stewed eggs with milk, hoping to give you some reference!
Composition:
Eggs: 2, pure milk: a box (250g), soft candy: 20g, vanilla essence: a few drops.
Manufacturing steps:
1. Drop a few drops of vanilla essence into the egg and mix well.
2. Heat pure milk and soft sugar together until the sugar melts, let the milk evaporate and cool slightly until the hands are warm.
3. Mix the milk and eggs evenly, and sift out the big bubbles and chicken ribs.
4. Pour it into a bowl, cover it with plastic wrap, put it into a pot filled with cold water, bring it to a boil over high heat, turn to medium heat, and stew for 15 minutes until the egg liquid is solidified.
5. Sprinkle raisins, cooked black sesame seeds and almonds on the surface after baking.
0 failure prompt: dry goods look here!
1. In principle, stewed eggs with milk are used to replace the water of ordinary steamed eggs, and the ratio is 1: 1.5 or 1: 2. The more milk, the more tender it tastes.
2. It is suggested that the temperature of milk added with egg liquid should not exceed 40 degrees to avoid scalding the egg liquid.
3. Dropping vanilla essence or lemon juice into eggs can remove the fishy smell and increase the flavor.
4. Sieve the milk and egg liquid to make the finished product more delicate.
5. After the fire is boiled, replacing the fire with medium fire can make the finished product smoother, and it is not easy to produce large holes, which will affect the taste and value.
6. If it is convenient to carry, you can also use a pudding bottle instead of a bowl for steaming.
7. Your partner can also steam the milk and egg liquid in the passion fruit shell to make it more fragrant and delicious.
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