Ingredients: five eggs (three servings), 5g salt, a spoonful of cooking wine (yellow rice wine), a little chicken essence and a proper amount of chopped green onion;
Exercise:
(1) Beat the eggs into a bowl, then add the salt, wine and chicken essence and stir them evenly clockwise; (2) Pour in cold boiled water. Add it bit by bit, the ratio is egg 1: water 1.2, and stir while adding. This steamed egg custard is delicious. (3) Use a strainer to filter the egg foam (the supermarket has a strainer), otherwise it will not sell well and affect the taste; (4) Then put the egg bowl into the rice cooker.
(5) Press the cooking button. It will jump up in about two or three minutes, and then it will be stuffy for five minutes. Press the cooking key again and wait for another 2 minutes until it jumps to the heat preservation state again. (6) Turn on the rice cooker to see if there is any solidified egg liquid. If yes, repeat the previous step (2 minutes); If not, it means it is ripe.
(7) Pour a few drops of sesame oil, a few drops of soy sauce and sprinkle with chopped green onion.
Question 2: How to steam delicious custard and eggs in an ordinary rice cooker, add 2 times of water and salt and mix well. It's best to have shrimp skin and chives, and drop some sesame oil. Don't make the bowl too big. According to the size of the egg liquid, the egg will rise.
Just put it on the head of the rice cooker when cooking.
If you don't cook, just pour water on your head and put it on the steamer.
Four bogeys for steamed eggs
Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage, suitable for all ages. But don't make steamed egg soup at the following four points:
(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.
(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.
(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.
(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.
The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.
Question 3: How long does it take to steam the egg custard with a rice cooker? Four bogeys for steamed eggs
Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage, suitable for all ages. But don't make steamed egg soup at the following four points:
(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.
(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.
(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.
(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.
The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.
Question 4: How to make egg custard with rice cooker? Add some water to the eggs and mix well. Put them in a rice cooker, add some water to the pot and stew for a few minutes. It's simple.
Question 5: How to steam eggs when cooking in a rice cooker? First put a proper amount of salt and a little oil in the bowl, beat the eggs in, and then beat them clockwise for as long as possible until a slight white foam appears on the surface of the egg liquid. Slowly pour cold water (boiling water is the best) along the edge of the bowl, and the ratio of water to egg liquid is 1: 4. Almost. The requirements are not that high. The water in the rice is boiled. When the water is almost dry, put it in for steaming. If you put it early, the eggs will be old and cooked late. You can master this time by steaming a few more times. After the arc, you can add some soy sauce, sesame oil or sesame oil to the eggs, and chop up the onion leaves and put them in, which will be very fragrant. This is my method, you can try it. thank you
Question 6: How long does it take to steam egg custard in a rice cooker for five minutes? The amount of water is slowly explored.
Question 7: How to steam eggs in a rice cooker? Is it because there is too much water in the custard? That could happen. (And eggs cooked in warm water will taste better ...) ... This happened when I was cooking ... Because I steamed eggs, I need to steam more ... for reference only. ....
Question 8: How to steam eggs in ordinary rice cookers How to steam eggs in rice cookers:
First, raw materials: five eggs (three portions), 5 grams of salt, a spoonful of cooking wine (yellow wine), a little chicken essence, and a proper amount of chopped green onion;
Second, practice:
(1) Beat the eggs into a bowl, then add the salt, wine and chicken essence and stir them evenly clockwise;
(2) Pour in cold boiled water. Add it bit by bit, the ratio is egg 1: water 1.2, and stir while adding. This steamed egg custard is delicious.
(3) Use a strainer to filter the egg foam (the supermarket has a strainer), otherwise it will not sell well and affect the taste; (4) Then put the egg bowl into the rice cooker.
(5) Press the cooking button. It will jump up in about two or three minutes, and then it will be stuffy for five minutes. Press the cooking key again and wait for another 2 minutes until it jumps to the heat preservation state again.
(6) Turn on the rice cooker to see if there is any solidified egg liquid. If yes, repeat the previous step (2 minutes); If not, it means it is ripe.
(7) Pour a few drops of sesame oil, a few drops of soy sauce and sprinkle with chopped green onion.
Question 9: How does the rice cooker grasp the time of steaming eggs? It's my pleasure to answer your question about how to grasp the time of steaming eggs in the rice cooker: the water added to the eggs is warm water so that the added salt and monosodium glutamate can melt (not too weak or it will be uncooked), and you have to wait for the water in the rice cooker to boil 15 minutes.
Question 10: Can't you steam the egg custard in a rice cooker? When the rice is almost ready, it takes seven and a half minutes to put the custard. If it takes too long, it will be tasteless. Suggest using a microwave oven? The ratio of custard is 3 water pairs 1 egg? It is suggested that steaming rice with hot water will be faster.