If the proportion of water is more than twice that of eggs, it is basically not easy to form, even after forming and steaming, it will appear! Cook a bowl of smooth steamed eggs at home. Although the recipe is simple, it is easy to steam. If you want to steam it, it will be very smooth and tender, and it won't make holes. Hurry up and collect the following five steps and five skills. Step 1 Beat 4 eggs into a bowl and add twice the amount of water (water must be distributed in proportion). Add a proper amount of salt, then stir evenly with chopsticks to remove the foam on the surface. And then poured into a flat plate with a certain groove. Later, by chance, I got a secret recipe. A child's mother told me. She comes from Sichuan and is good at cooking. She told me that the custard steamed by this method is particularly good, and who knows who steamed it!

Take 2 eggs, beat them into a bowl, and then break them in one direction (gently beat them, don't blow air, that is, don't bubble); What a coincidence! Egg custard is a dish that my children grew up eating. In order to ensure children's nutrition, an egg every day is essential, and the cooking pattern is different every time, but my children can't get enough of this egg soup, and now it has grown to 1.8 meters. However, you must know the delicious skills of steamed egg custard, otherwise there may be unsatisfactory effects such as hard taste, fishy smell and non-solidification. So this time, let's answer the question that causes the steamed eggs to taste bad, and then share it.

The first time I steamed the egg custard, I also failed. Sometimes the custard becomes old and black when steamed for too long. Sometimes the steaming time is too short, and sometimes it has not yet formed. After many explorations and attempts, it finally succeeded. Today I will share the method of steaming egg custard. Many people are used to adding salt to their eggs, so that the steamed omelet is salty. The correct way is to add a proper amount of salt to warm water of 50 degrees, stir well and then add it to the egg liquid. The ratio of eggs to water is 1 to 1.5, and the eggs and water are evenly mixed.