When it comes to protein's high-content food, many people first think of all kinds of seafood and vegetables, such as fish, shrimp, chicken, eggs, beans and other ingredients. In fact, in our daily life, there are countless foods containing high protein, both meat and whole grains contain a certain amount of protein. In my family, eggs are the most commonly eaten, especially for children's breakfast. It is the best choice to make breakfast for children with eggs. During the growth and development of children, protein and various calcium should be supplemented every day to help children grow up. So today I'm going to recommend a different way to make custard. After repeated groping, I finally found it. That's the way. The steamed custard is soft, tender and slippery, which is really worth collecting.

When there were no children at home, I always liked to boil eggs into tea eggs, which were very delicious. But it's different now. When there are old people and children at home, I will make an egg soup for the whole family to eat together, which can be used as a supplementary food for children, and the old people like it very much. Moreover, as breakfast, egg soup is a very good choice. Especially since I discovered the practice of custard, the custard made is more and more delicious. I remember that when I used to steam the custard, every time I cooked it, it was old and hard, and there were many beehives, which tasted particularly bad. Until now, the method of "steaming egg custard" has finally been discovered by me, so the steamed egg custard is tender, smooth and delicious! As long as you master this trick, the custard can also be made into the same taste as the "tofu flower", which is soft and tender and much more delicious than the custard made before.

For people who often go to the kitchen, steamed egg custard is not a difficult food, but if you want to eat soft and smooth egg custard, you must master some skills. For example, the time for steaming egg custard should not be too long or too fast. Steaming for too long will make the honeycomb old, and steaming too fast will make it unfamiliar, so it is also the most crucial point. In addition, pay attention to the ratio of egg liquid to water. As long as you master these two key steps, you can make a fragrant, soft and smooth egg soup that melts in your mouth like tofu. I've tried it many times. It's really tender and delicious! Then let's take a look at the specific method of steaming egg custard. If you like it, collect it first You will need it!

Steamed egg soup

Prepare ingredients: 2 eggs.

Ingredients: steamed fish black soybean oil 1 tsp, cooked hot oil 1 tsp, and boiled water 60 ml.

Step by step method:

1, first prepare a suitable bowl, then beat the eggs into the bowl, then add 60 ml of cold boiled water, stir in one direction with chopsticks, and beat into egg liquid. When doing this step, remember, don't add cold water, but use cold boiled water. The amount of water should be about 3 times that of eggs, that is to say, an egg should add 30 ml of cold boiled water. According to this calculation, if there is too little water, the steamed omelet will be hard, and if there is too much water, the custard will not solidify well. )

2. After the egg is stirred into egg liquid, there will be floating foam on the surface. At this time, remove the floating foam with a spoon to avoid bubbles in the custard, and the steamed custard will not have beehives.

3. Boil the water in the pot, first boil the water, then add the stirred egg liquid, then cover it, and then turn to medium heat for 8 to 10 minutes. If the amount of egg liquid is small, it will be cooked in 8 minutes. If there is a lot of egg liquid, steam it for 2 minutes before turning off the fire.

4. After the egg custard is steamed, put on a flower knife, then pour some steamed fish soy sauce or soy sauce, and then pour a teaspoon of cooked oil to enjoy the food. There is no need to add salt to steamed egg custard in my house. If you like chopped green onion and coriander, sprinkle some chopped green onion while the custard is still hot.

The custard steamed by my method tastes fragrant, soft and slippery, and won't flow out. The cooked egg custard is as delicate as tofu, which is very popular among the elderly and children. In order to taste better, I steamed the custard and cut it into small pieces with a knife, which is even better! If you have breakfast, I suggest you serve a bowl of this tender custard, which is delicious, nutritious and easy to digest.

Mspan's food theory is nagging:

First, the two main points of steamed egg custard are: first, be sure to boil the water and then steam it in the egg liquid. Another point is that the time to steam egg custard should be controlled at about 8 minutes, and it should not be steamed for too long. If steamed for too long, the custard will be very old and hard.

Second, and finally, the water added to the egg liquid can't be cold water. It must be boiled until it is cold and white. As long as you master these two points, you can steam out a smooth custard.