French caramel stewed eggs
Ingredients: whipped cream 125g, milk 125g, two egg yolks.
Practice: Mix the egg yolk into the cream, add 40 grams of sugar to the milk (I think it is a little too sweet to eat), cook in a small pot until the sugar melts, mix the cream into the cooked milk, heat the water in the baking pan for a while, put it in the oven, preheat it to 200 degrees, then bake it in the milk in the mold for about 40 minutes, take it out, and sprinkle white sugar on the surface to preheat it to the highest temperature.
Steamed egg soup
Ingredients: 2 eggs, cold boiled water, about 5 tablespoons, salt 1/2 teaspoons, kitchen paper towel 1, sesame oil 1/4 teaspoons.
Practice: Beat the egg mixture until the egg white and yolk are evenly mixed together, and there is no big condensation. Add cold boiled water (don't add raw water directly), stir well while adding, and then add salt and stir well. The ratio of egg liquid to water is 1:2. Use a strainer to filter out bubbles, or use kitchen paper towels to absorb bubbles on the surface of egg liquid to ensure that the liquid level is smooth and flat, so that the whole custard will not have ugly beehives. Cover with a layer of plastic wrap and heat in a steamer over high heat. After the boiler boils, turn to low heat and steam for about 10 minute. 5, after the pot, pour a little sesame oil along the edge of the bowl.
Braised eggs with crucian carp
Ingredients: 2 crucian carp (about 500g), 3 eggs, a little shredded ginger, a little refined salt, a little vegetable oil, a little chopped green onion, a little cooking wine and a little monosodium glutamate.
Practice: Wash the crucian carp with clear water and draw several oblique knife flowers on both sides of the fish. Beat the eggs into the soup bowl and sprinkle with chopped green onion, salt and monosodium glutamate. Put the pot on fire, add a proper amount of vegetable oil, when the oil in the pot is hot, add crucian carp, cooking wine, shredded ginger and a proper amount of water (the amount of water is subject to the soup bowl with eggs), and use high heat. When the fish soup turns white and looks like milk, turn off the heat and set aside. Beat the eggs well, add the fish soup, add the crucian carp, and steam them in a cage until the eggs are solidified.
Tip: If you often cook this dish and there is no steamer at home, you can add some water to the pot, put a plate at the bottom of the soup bowl in the water and cook the pot over high fire.
Egg milk cake
Ingredients: 250ml fresh milk, 2 eggs, and appropriate amount of sugar (about two bowls).
Practice: First put the milk and sugar together in the pot, dissolve the sugar fully with slow fire, and then cool off the fire for later use. After the eggs are shelled, roll them with chopsticks or stir them quickly with utensils to form egg slurry, add the cooled sugar water, and then stir them evenly, so that the egg slurry and sugar water are fully mixed. Put the bowl in a steamer, steam the bowl with water, and then steam the sugar and egg paste in separate bowls for about 10 minute.
Stewed eggs with caramel milk
Ingredients: 250 ml milk, two eggs, sugar.
Practice: Mix milk+eggs+sugar evenly. Then filter the egg liquid with a sieve, so that the stewed meat is tender and smooth. 4. Cover the pot and stew for 10 minutes.
Clam stewed eggs
Ingredients: clams, eggs, chopped green onion, seasoning: salt, wet starch, oil (a little), cooking wine.
Practice: Wash the clams, put them in a boiling pot (put some cooking wine in the water) and blanch until the shells are open, shake them in boiling water to remove impurities, and put the clams in another bowl. Pour the cooked clam soup into the soup bowl and let the soup settle. Break up the egg mixture, wet the starch and salt, pour the precipitated soup of boiled clams into the egg mixture (slowly, not the precipitated impurities), sprinkle a little chopped green onion first, pour a little oil, and steam in a steamer until it is 6-7 mature (that is, the egg mixture at the top has not solidified). At this time, put the clams into the egg mixture. Sprinkle the remaining chopped green onion and serve.
Steamed eggs with fresh orange and fragrance
Ingredients: oranges (1), eggs (2), and seasoning: sugar (1 spoon).
Practice: Wash and dry fresh oranges, put them on the chopping block and gently rub them with your palm for 5 minutes. Then cut the fresh orange in half, take out the orange meat and make the orange peel into a container. Put the orange meat into a juicer to make orange juice, and filter out the pulp residue. Beat the eggs into a bowl, add 1 tablespoon of fine sugar, break into egg liquid, mix with orange juice evenly, and pour the egg liquid into two pieces of orange peel respectively until it is full. Then put the orange preserved egg liquid into the dish and cover it with a layer of plastic wrap for later use. Then boil the water in the pot, add the orange peel and egg liquid, cover the pot, and steam for 10 minutes on medium heat. Finally, take out the steamed fresh orange steamed eggs and tear off the plastic wrap to eat.
Tips: 1. It is recommended to buy first-class orange, which is bright in color, sweet in flesh, large in size and thick in peel, and the peel is not easy to deform after steaming. 2. In order to prevent the steamed eggs from getting too old, pat the edge of the orange peel to see if the steamed eggs are solidified. If the surface of the steamed egg is solidified without shaking, it means that the steamed egg is cooked.
Stewed eggs in coffee
Ingredients: egg yolk 1, milk 60ml, cube sugar 1, a little coffee powder, mousse cup 1.
Practice: separate the egg white from the egg yolk. Heat the milk in the microwave oven for 2 minutes. Add sugar to the hot milk and stir. After the sugar melts, pour the milk into the egg yolk and stir gently. Pour the mixture of milk and eggs into a Mu Si cup and bake for 20 minutes at 180. Finally, after taking out, sprinkle coffee powder on the surface and bake at the highest temperature for another 5 minutes.
Tip: preheat the oven to the highest temperature before baking, so the baking time will be faster. Milk and egg yolks should be gently stirred, not as hard as eggs, until they foam.
Japanese stewed eggs
Ingredients: crab roe, shrimp, quail eggs, broccoli, mushrooms and flavored egg juice.
Practice: The ratio of eggs to water is 1 3. If it is better to use fresh soup, the key is to steam it with a small fire, otherwise the surface will blister, uneven and unsightly. Set the ingredients, pour in the egg juice, steam it, and drop a few drops of sesame oil.
Stewed eggs with milk and fruit
Ingredients: 2 eggs, that is, a box of milk, sugar and fruit.
Practice: Knock a small hole at the top of the egg, drain the egg white and leave the yolk. Take 180 ml milk, add appropriate amount of sugar, and "dice" it in the microwave oven until the sugar is completely dissolved without boiling. If it is overheated, leave it for a while and wait until it cools down before using it. Stir warm sweet milk and egg whites until completely uniform, and skim off the foam. Pour the fruit and the mixed 1/2 milk into the container (because the fruit will float, pour 1/2 first). After boiling water, steam for 5 minutes, pour in the remaining milk after it is slightly solidified, and steam until it is solidified. Then put some fruit on the surface to decorate it, and it's ok.
Tip: use a small fire when steaming, not a big fire, or you will fail! More importantly, always observe by the hearth, and insert and take out a toothpick when possible to see if it is completely solidified. Be sure to stew it carefully and patiently. Finally, don't waste egg yolk. You can use the remaining 70 ml of milk to make braised eggs in the same way.
steam eggs
Tip: It is best to use cold boiled water. If possible, it will be better to add water when the egg liquid is still warm. The ratio of water to egg liquid is 1: 1 or the former is slightly less. Mix water and egg liquid, stir evenly with an egg beater, and use chopsticks to remove the floating foam on the egg liquid in parallel.
Ingredients: two eggs, 1 preserved egg, one salted egg, chopped green onion, soy sauce, salt and chicken powder.
Practice: according to the above steps of steaming egg soup, pour the beaten egg liquid into a porcelain plate and add salt and chicken powder at the same time. When the water in the steamer is boiled, put the porcelain plate into the steamer. Steam for about 5 minutes, open the lid of the steamer and see if the egg liquid has solidified slightly. If there are, cut the preserved eggs and salted eggs into small grains or horns, and carefully put them one by one on the basically semi-solidified egg liquid. Continue steaming for about three minutes, turn off the heat, but don't lift the lid immediately. You can use the residual temperature of the fire to suffocate for two or three minutes. Take the pan and sprinkle with chopped green onion and your favorite decorations. Heat oil in the pan. Turn off the fire when the oil temperature reaches 80%, and pour the hot oil on the chopped green onion. Finally, add a proper amount of soy sauce, and a delicious three-color steamed egg will be ready.
Rice wine and eggs
Ancient breast enhancement, embarrassing!
Ingredients: eggs (quail eggs are recommended), medlar, fermented grains, milk and honey (brown sugar is also acceptable).
Practice: Boil water, then beat in eggs and medlar, then turn off the fire. Pour in fermented grains and milk (cold, because honey can only be soaked in warm water, and boiled water will lose its original nutrition) and add honey.
Steamed egg with scallop
Ingredients: 2 Yaozhu, water, ginger, eggs, onion, a little ham powder, salt, 1 teaspoon, soy sauce, sesame oil 1 teaspoon.
Practice: soak scallops in half a glass of water, add ginger slices, steam for ten minutes, and keep scallop juice. Shred the scallop and discard the ginger. Beat the eggs well in a bowl (without foaming), add salt and scallop juice and beat well after cooling. Arrange some dried Bess on the bottom of the plate, filter the egg liquid into the plate with a sieve, steam for one minute on medium heat, then steam with slow fire until it is solidified, sprinkle with onion, ham powder and dried Bess, and pour with sesame oil and light soy sauce.
Whether eggs can be steamed well depends mainly on whether the egg liquid is stirred well, in addition to putting the right amount of water. When stirring, the air should be mixed evenly and the time should not be too long. Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time is longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is higher than 20℃, the time should be shortened. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will be very soft.