Until I understood a truth, that is, how the eggs solidified in the steamer, and what happened after solidification? At the same time, it can also make a difference in the solidification process. When you understand these truths, I believe you can also steam the perfect custard like the morning light.
Eggs are turned into custard by steam in the steamer, but it has little decisive relationship with the ratio of eggs to water, whether they are sieved or not, etc. These tips, which you often see on the Internet and written in recipes, are not very decisive.
First of all, eggs contain a lot of protein, and these protein will change their properties after heating, producing amino acids that can be absorbed by the human body. At the same time, protein will lock the surrounding water after being heated and solidified, which is also the reason why the eggs will become tender and smooth after being added with water.
In protein, however, the solidification effect will be greatly weakened in an environment with much water, which is one of the reasons why if there is too much water in the egg liquid, the final steamed effect will become a bit like unsuccessful tofu pudding.
So how can we solve this problem? Here is our "electrolyte", which is a compound that can conduct electricity or ionize in water-soluble state. Through this ionization, protein diluted by water can be better solidified together, and at the same time, a large amount of water in protein can be locked, thus forming the final solid state.
So, how do we add electrolyte to the egg liquid? How much should I add? In fact, many of the ingredients we usually eat are rich in electrolytes, and the easiest thing to get is salt. We know that salt is mainly composed of sodium ion and chloride ion, and sodium ion is one of the most needed driving forces for normal activities of nerves and muscles in human body, which is one of the reasons why people feel weak if they don't eat salt for a long time.
So we can achieve the effect of adding electrolyte by adding a small amount of salt to the egg liquid, which is why almost all recipes for steamed egg custard contain salt. In addition, how can people get electrolytes without eating salt? In fact, animal meat is also rich in electrolytes, so you just have chicken soup or sparerib soup on hand, and you can also use broth instead of water and salt to achieve the same effect.
-= Step 0 1 =-
Put eggs, water and salt into a steaming bowl, and mix the three materials fully and evenly by pumping eggs.
-= Step 02 =-
Skim the foam off the eggs with a spoon.
-= Step 03 =-
After the steamer is boiled with boiling water, put it into the steamer bowl, cover the steamer bowl with a plate, cover the lid, and steam for 6 minutes on low heat.
-= Step 04 =-
Turn off the heat after steaming, don't open the lid, let the custard stay in the pot for 5 minutes, and then take it out of the steamer.
-= Step 05 =
Remove the custard and let it cool until the steaming bowl is no longer hot.
-= Step 06 =
On the custard, pour light soy sauce according to your own taste, then pour at least the same amount of cold water and a small amount of sesame oil, and a perfect bowl of custard will be steamed.
-= prompt and point 0 1 =-
When mixing eggs with water and salt, try to use the method of pumping eggs, which not only saves time and effort, but also makes the salt dissolve in water better to achieve the greatest and best effect, or you can put the salt into water to melt in advance, which is also possible.
-= prompt and point 02 =-
The floating foam stirred by eggs does not need to be removed by sieving, which is too troublesome to operate. In addition, it is necessary to throw an extra basin or bowl and use a spoon to skim off the floating foam visible on the surface. Some small bubbles or floating foam will not affect the formation and state of the interior of custard. Egg liquid is not a mushy liquid, and almost no gas can stay in it without floating the egg liquid.
-= prompt and point 03 =-
When the steaming bowl enters the steamer, there is no need to cover it with plastic wrap, and holes are punched on it for ventilation. The only reason to cover the egg liquid is to prevent the water vapor on the cover from forming water droplets, which will drop into the custard and destroy its appearance and shape. So we just need to add a bigger plate to the steaming bowl, and the bottom of the plate must face up.
-= prompt and point 04 =-
Don't hurry to take the steamed custard out of the steamer. At this time, the interior of the custard has not completely solidified. If the lid is opened at this time and the steam and heat in the pot are released, the effect of continuously heating the custard cannot be achieved. This is why people always say that their custard is always cooked outside, but it is still liquid inside.
-= prompt and point 05 =-
When you shake the steaming bowl, the cooked custard will have a very beautiful jelly effect. But at this time, it is not recommended that you touch it, but let the steaming bowl slowly cool down to a state where the room temperature is not hot. At this time, the custard has basically reached the best solidification state, and then you can enjoy your masterpiece by shaking the steaming bowl.
-= prompt and point 06 =-
When the egg custard is seasoned, it should be noted that extremely fresh or light soy sauce should be used as much as possible. Don't use salty soy sauce, it will spoil the taste of the egg itself. In addition, after adding light soy sauce or fresh essence, remember to add at least the same amount of cold boiled water. After diluted with soy sauce or light soy sauce, the color will become more beautiful and extremely appetizing.
-= prompt and point 07 =-
The egg custard in the best condition is very tender, even tender enough to burst. Therefore, if you want to keep your work in a perfect state, when adding seasoning, you must not pour it directly into the bottle, but first pour the seasoning into the spoon, and then gently pour it on the custard with the spoon.
At the end of every article, there is always a long story. The reason is that we are afraid of missing small details and points that need attention. We are afraid that cooking or baking according to the instructions of the morning light will fail. I wonder if we haven't succeeded in making delicious dishes or cakes under the guidance of the morning light.
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