Microwave egg custard

Many people can't grasp the heat of steamed egg soup, either it is old or undercooked. It's even harder to master in the microwave oven. Let's continue to see how Grandma Zhu did it.

In fact, the key to the tenderness of steamed egg custard is to pour hot water into the eggs, and the ratio of water to eggs is 2: 1. Then stir evenly in one direction. Then, you can put it in the microwave oven. When you put the container in, you can cover it. The fire is heated for about 2 minutes and 20 seconds. Try to stay away from the microwave oven after heating, because the radiation of the microwave oven is very small.

During the heating, Grandma Zhu is preparing the seasoning for the egg custard. Pour proper amount of vinegar, soy sauce, sesame oil, pepper, salt and monosodium glutamate into the bowl. Stir well. The seasoning is ready and the egg custard is steamed. Be careful not to burn when you take it out. Then, Grandma Zhu cut open the egg custard with a knife. Lele scooped some egg custard with a spoon. Ah-it's really tender.

Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage, suitable for all ages. But don't make steamed egg soup at the following four points:

(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.

(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.