Look at the point! Look at the point! Look at the point!
Cover the custard with plastic wrap when steaming. Don't omit this step in order to block the water dripped by steam, make it heated more evenly, retain the water in the custard to the greatest extent, and make the egg liquid have high water content and a smoother taste!
When editing the menu, I don't want to emphasize the problem of plastic wrap, but I am also helpless when I see the following message, so I would like to explain it in particular:
Plastic wrap should be made of PE non-toxic materials, which are heat-resistant and high-temperature-resistant. Cover the bowl and steam for 10 minutes, and no harmful substances will be released, so don't worry, no one will make fun of themselves and their families, and I won't use toxic substances!
The most important thing! ! !
Dear friends who make this recipe, be optimistic about the ratio of water to eggs. The key point is that adding salt without salt will definitely not form. I added a small spoon, that is, a set of small ceramic spoons with a seasoning pot, as shown in the figure. Next time I steam, weigh the salt. If you don't add water according to the proportion of the formula, the failed steamed product has nothing to do with the formula, and of course, don't judge it at will.
* Also, about "there is a lot of water in the custard", pursuing a tender and smooth taste? Water is certain, you can't have your cake and eat it, understand? If you don't want so much water, then add less and master it yourself. ...
Materials?
2 fresh eggs
280 grams of warm water
Salt 1 teaspoon
Proper amount of edible oil
Proper amount of onion
Seafood soy sauce 1 spoon
Steamed egg soup (detailed version)?
Prepare ingredients, first fresh eggs. If the eggs are stored in the refrigerator, it is recommended to take them out at room temperature for about half an hour. Choose a medium-sized egg. If the eggs are too small, such as 50-55g eggs with shells, reduce the amount of water when adding warm water. There is also a favorite bowl, the bowl for steaming egg soup, which is preferably wide-mouthed, not too thick and not too deep.
The eggs are scattered.
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While pouring warm water, beat the egg liquid (the water temperature is between 35 and 40, which can be warm but not hot. If the eggs are small, reduce the amount of water when adding water. Write a 280g cookbook and add 279g.
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Add 1 teaspoon salt and cooking oil, and stir well (salt must be added, and if it is used for fire, reduce the amount of salt and water).
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Filter with a fine mesh sieve for 3 times.
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Third filtering
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Don't use it in a strainer (if you don't miss the sieve or are too lazy to sieve it, but the egg white in the egg liquid can't be filtered out, which affects the taste, but it doesn't affect the taste)
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Let it stand for 10 minute, then cut the chopped green onion to prepare for boiling water (let it stand for 10 minute to defoam, and omit it if you don't mind, or skim off the small bubbles on the surface of the egg liquid with a spoon).
After the water is boiled, should it be bigger? Steam 10 minute. In the picture, cover with plastic wrap and steam on the pot! ! ! I never punch holes in plastic wrap. Make a few holes if you want. )
Sprinkle chopped green onion after steaming, cover and stew for 2 minutes, or just take it out and enjoy it.
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Sprinkle with 1 tablespoon of seafood soy sauce and you can eat it ~
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Scoop a spoonful, don't be tender (∩ _ ∩)
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skill
1. Thanks to many senior chefs for their excellent work;
2. You can put a handful of dried seaweed;
Please note that the steamed custard must be salted. Without salt, it must be shapeless. I use a small porcelain spoon that matches my seasoning jar, and add 1 flat spoon of salt every time, just right. So, don't reduce it at will. If you don't add salt, it is egg water. Don't blame me.