1. How to skate:
Is to beat eggs with warm water. Some recipes that teach you to make custard say you use cold water, while others say you use warm water. If you beat eggs with cold water, the steamed custard will be slightly hard.
2. How gentle:
The key lies in the water content in the egg liquid. You should add more water when you want to beat eggs gently. The ratio of water to egg liquid is 1: 1.5, which is relatively normal. Try twice more to test the sense of exit.
3. How can there be no beehive?
The key is to remove foam and steam from water. If there is foam, the air is locked in the egg liquid during steaming, and the egg liquid solidifies into a honeycomb.
There are two ways to remove foam. Simply break it with chopsticks, and sift it twice with a small sieve.
The evaporated water vapor will liquefy into small water droplets when it meets the lower temperature pot cover, and then drop down and enter the custard. When the custard is still liquid, water drops will enter the channel of the custard and run into the air under the action of gravity acceleration. So you need to seal a plastic wrap and stick a few holes.
4. How to avoid touching the edge of the bowl:
The key is whether the edge of the bowl and the egg liquid are smooth. On the premise of cleaning the bowl, if you sieve the egg liquid with a small sieve, it will not stick to the edge of the bowl. If you pick out the foam with chopsticks, you can put some sesame oil on the edge of the bowl and steam it over high fire.
Second, what are the practices of egg soup?
First, the practice of egg soup
Ingredients and materials
2 eggs, a little warm water, a few drops of cooking oil, 1 spoon delicious, half a spoon of vinegar, a few drops of sesame oil.
Recipe exercise
1. Beat the eggs evenly, and pour a little warm water to continue beating.
2. There will be a lot of foam in the process of stirring eggs. After stirring well, skim off the floating foam, pour it into a small bowl and drop a few drops of cooking oil.
3. Cover with a lid or plastic wrap to avoid bubbles. After the water is boiled, put it in a steamer and steam 15 minutes.
4. Mix fresh spices, balsamic vinegar and sesame oil with a little pure water to make a sauce. Pour the juice into the steamed egg custard.
Health efficacy
Eggs (of hens)
Moisten dryness, enhance immunity, protect eyes and improve eyesight.
vinegar
Digestion promoting, detoxicating, nourishing blood, promoting blood circulation, resisting fatigue, resisting aging, sterilizing, protecting liver and kidney, and regulating blood acid-base balance.
Second, the practice of steaming egg custard
Ingredients and materials
1 eggs, warm water, a little salt.
Recipe exercise
1. Wash the eggs and prepare warm water about the same amount as the eggs (in addition, pour the water into the steamer to boil).
2. Knock the eggs into the bowl, add a little salt, add warm water, break them up, and then filter them with a strainer to remove floating foam.
3. Cover the plastic wrap, poke a few small holes in the plastic wrap with a toothpick, and steam in a steamer with boiling water for 7-8 minutes.
4. Covering with plastic wrap is to prevent steam from falling back to the custard, causing the surface of the custard to be "pitted".
Third, the practice of chopped green onion ham and egg custard
Ingredients and materials
Eggs, sausage, onion, white pepper.
Recipe exercise
1. Knock the eggs into the bowl one by one.
2. Add a little salt and white pepper.
3. Beat in the egg mixture.
4. Add 1.5-2 times of warm water.
5. Sieve the egg liquid, don't filter impurities.
6. Use a spoon to skim off the big bubbles.
7. cut onions.
8. Chopped ham sausage.
9. Put chopped green onion and ham into the egg mixture and gently stir well. Don't force the bubble.
10. Put cold water into the pot.
1 1. Put a plate upside down in a bowl.
12. After the fire boils, steam on low heat for about 10 minute.