material

2 eggs, 65438+ 0/2 teaspoon of salt, a little soy sauce, 3 drops of oil, about 280 ml of warm water and a little chopped green onion.

working methods

1. Beat two eggs into a steaming bowl.

2. break eggs.

3. Add 1/2 teaspoons of salt, a little soy sauce and oil and mix well.

4. Add about 280 ml warm water and stir clockwise while adding water.

5. Scoop up bubbles floating on the surface with a spoon.

6. Put a proper amount of water in the steamer and bring it to a boil. When the water boils, put the eggs in. Steam for about 10 minute.

7. Open the lid and sprinkle a little chopped green onion, then cover it and bake it at a low temperature.

8. After taking it out, pour a little soy sauce on the surface with a spoon.

skill

The heat transfer degree of containers with different materials and depths is different, so it is necessary to adjust the time of steaming eggs according to the material and depth of the containers used.

Piglet and egg soup

material

Egg 1 (about 50g), clear water 100g, 3 slices of ham and appropriate amount of laver.

working methods

1, beat the eggs in a bowl, break them up with chopsticks and mix well.

2. Add water and stir well.

3. Sift the egg mixture again.

4. Put the bowl with egg liquid on the pot, cover the bowl, and drip it waterproof on the egg surface. After the fire boils, turn to low heat and steam for about 5 minutes.

Roast the pig's ears and nose with a piece of fire, and cut the pig's mouth, eyes and nostrils with seaweed.

6. Put the fire and seaweed slices on the steamed eggs, and the cute pig appears.

skill

Steamed eggs with oranges

material

Oranges, eggs, sugar.

working methods

1, break the eggs, add a spoonful of sugar and mix well.

2. Wash the oranges and knead them on the chopping board for three to five minutes.

3. Cut the orange in half, squeeze and stir it with your hands and spoon, and squeeze both orange juice and orange meat into a bowl filled with egg liquid (in fact, it is really unnecessary to squeeze it too clean, anyway, you have to pour it into the orange peel behind the egg liquid, and don't break the orange peel too hard when scooping the orange meat with a spoon).

4. Pour the egg mixture mixed with orange juice into two orange bowls. Don't pour it too full. It's best to leave one side 1 cm (I poured it a little full, so it overflowed after steaming).

5. Cover the orange bowl with a layer of plastic wrap (the possibility of small holes is relatively small), put it in a steamer, boil the water and turn to low heat. It takes 10 minutes ~ ~ ~

How to steam a smooth and tender egg custard?

Good ingredients: To steam delicious custard, good ingredients can achieve twice the result with half the effort. I tried to stew egg custard with my own eggs, which was really awesome.

Filtering: filter the beaten egg liquid with a sieve to make the egg liquid more uniform.

Egg-water ratio: when steaming the custard, add some water to the egg liquid, so that the steamed custard is smooth and tender, and tastes good, which is very suitable for babies to eat. I usually use the ratio of egg liquid to water: 1: 2, and I can increase or decrease it according to my own requirements, or 1: 1.

Cover the steamed eggs: When steaming eggs, it is best to cover them or seal them with special plastic wrap and tin foil for microwave ovens to prevent the water vapor on the steamer from dripping into the egg liquid and affecting the appearance.

Cold water on the pot: add cold water to the steamer, and the egg liquid will be heated slowly, so that bubbles will not be generated due to sudden heating. When steaming eggs, the amount of water is twice that of eggs. Steamed eggs will be tender, like to eat thicker, which can reduce the amount of water.

Steaming temperature: after the fire boils, turn to low heat for steaming, and the steaming time depends on the amount of egg liquid.

Steamed Egg with Clams

material

Clams, eggs, two slices of ginger, a little onion, sesame oil and seafood soy sauce.

working methods

1, buy fresh clams, flower clams, hairy clams and meretrix meretrix. It's best to buy meat. Soak them in salt, fragrant oil and water for more than two hours, and let them spit out sand.

2. Wash the clams that spit sand, put them in a pot, and serve with two slices of ginger and onion. Boil the fire and take it out in one gulp. A little longer, the meat will get old. Don't wait until all the clams open their mouths, it's too late. You can fish them out together and break them. Remember: don't pour out the soup.

3. Break up the eggs, add boiling water (be sure to wait until it gets cold), the ratio is 1: 1, and shake together.

Take a plate and brush it with oil (it is said that washing the plate is easy, but I didn't brush it and didn't find it difficult to wash it). According to personal preferences). Put the clams on a plate, sift the egg mixture and pour it into a bowl. Don't have too much egg liquid, not more than half of the clam. (You can directly cook clams with shells or dig them out. The shell is beautiful. )

5, cover with a layer of plastic wrap (plastic wrap can prevent the honeycomb custard from steaming out, and the custard made is smooth), put cold water in the steamer, cook for ten minutes on high fire, and then steam.

Steamed egg soup with shrimp

material

Eggs, shrimp, leeks, steamed fish and soy sauce, sesame oil.

working methods

1. Beat the eggs into the container and remove the shrimp line from the fresh shrimp.

2. Add a cup of warm water to the egg (about 30 degrees), or chicken soup and egg liquid with warm water. The ratio of water to eggs is about 2 1. Then stir evenly in one direction, clean up the foam on it, fresh shrimp.

3. Before steaming, coat a thin layer of sesame oil on the inner wall of the container, so that the bowl after eating the soup will not be covered with eggs, and the fresh shrimp will be difficult to clean.

4. Finally, pour the egg liquid into the container for 8 minutes.

When steaming, the water must be boiled. After the water is steamed, pour a little cold water and quickly steam the egg liquid in the steamer.

6, cover the lid, first boil the pot, and then turn to a small fire. About 1, after 2 minutes, you can turn down the heat.

7. If you are not sure, you can insert it with a toothpick to determine whether the egg liquid inside is cooked. )

8. When it is cooked for 7 or 8 minutes, you can add shrimp and steam it together.

9. After steaming, take it out while it is hot and add seasoning.

10, add chopped green onion, add sesame oil, steamed fish and soy sauce and serve.

skill

Egg custard smells good when steamed. I ordered steamed fish with soy sauce, which tastes soft and juicy. The soup of fresh shrimp makes the egg custard more delicious.

Steamed egg

material

Preserved eggs 1 piece, 2 raw salted yolks, 2 fresh eggs, ginger 1 piece, salt 1 gram.

working methods

1, take out salted egg yolk and dice; Peel the preserved eggs and cut them into small pieces; Separate the egg white and yolk, add a little salt and ginger juice respectively and mix well for later use;

2. Take 1 container, and coat the inner wall with oil or pad 1 plastic wrap; Mix salted eggs and preserved eggs, spread them in a container, pour in egg white and evenly penetrate;

3. Boil the water in the pot and steam it in a container until the protein condenses; Then pour in the egg yolk and steam until it condenses. After cooling, change knives and plates.

skill

Originally thought that this egg combination is not necessarily delicious; I didn't expect it to be really delicious, salty egg yolk rustling, preserved egg QQ; The taste combines the fragrance and texture of various eggs; No sesame oil is added, and the taste is natural.

Tip: This product is not suitable for babies under 1 year. Because there are salted eggs, the baby should not eat salty food too early.

Steamed eggs with pumpkin

material

Pumpkin, eggs, cold water, sugar.

working methods

1. Wash and dry two pumpkins. 1/3 Cut them for later use.

2. Take out the pumpkin seeds with a spoon, and then continue to scrape some velvet on the pumpkin wall with a spoon for later use (you can scrape the pumpkin skin thinner so that it can be steamed).

3. Boil the water in a steamer, then put the small bowl made of pumpkin into it to steam for 15 minutes, and then take it out to cool for later use.

4. Beat two eggs into egg liquid, which can be sieved with a small sieve, and the taste is delicate, then add 1: 1 cold boiled water equal to the egg liquid and stir evenly)

5. Continue to add a teaspoon of sugar to the egg mixture, then pour the pumpkin into it and stir well.

6. Pour the mixed egg mixture into the pumpkin bowl, seal it with plastic wrap, and steam it in a steamer for 15 minutes.

Steamed eggs with colorful vegetables

material

Eggs, colored vegetables (carrots, mushrooms, corn, peas).

working methods

1. Boil water in a pot, add proper amount of oil and salt, cook mushrooms, carrots, peas and corn kernels, take them out and drain.

2. Break up the eggs, add some salt and continue to stir evenly with chopsticks. Add warm water and stir well. The ratio is egg liquid and warm water = 1: 2.

3. Pour the mixed egg liquid into the steamed egg container through the filter spoon, and cover it with plastic wrap or cover.

4. After the water in the pot is boiled, put it into the steamed egg bowl and turn to medium heat. After the egg liquid has solidified for about 8 minutes, spread colored vegetables and steam for about 2 minutes.

Steamed egg with meat pie

material

A bowl of minced meat, an egg, a pinch of shrimp, cooking wine, soy sauce, a little monosodium glutamate and a pinch of chopped green onion.

working methods

1, minced meat with cooking wine, soy sauce and a little monosodium glutamate, stir well.

2. Put the minced meat into the bowl, dig a hole in the middle and beat an egg.

3. Sprinkle a little shrimp.

4. Steam on the pot

5. After fifteen to twenty minutes, cook, sprinkle with chopped green onion and eat.

skill

There will be a lot of juice after steaming. If you are not afraid of greasy, you can pour this juice out for bibimbap, which is super fragrant ~!

Pork stuffing should be fat and even. If it is all pure lean meat, it will dry the wood and taste bad.

Steamed eggs with broccoli

material

3 eggs, 50g broccoli, 20g carrots.

working methods

1, broccoli powder, washed, blanched in boiling water until cooked, fished out, drained, mixed with a little corn starch and put in a container.

2. Beat the eggs well, add 150ML water and mix well, and skim off the small foam on the surface.

3. Pour the egg liquid into a bowl filled with broccoli, steam in the pot for about 15 minutes, and take it out.

4. Peel and shred carrots, blanch them in boiling water, remove and drain. Mix soy sauce, oyster sauce and sesame oil into sauce, pour it on steamed eggs and serve with shredded carrots.