Ingredients: 2 small farmer's eggs, 220ml of water, half a spoonful of starch, 65438+ 0.5g of salt, 3g of soy sauce, 5g of vinegar and 5g of sesame oil.

Exercise:

1, put the eggs into a bowl and add a little salt to break up;

2. Add 3 times of cold boiled water and half a spoonful of starch;

3, fully break up again, beat well, sieve the egg liquid, and filter out the floating foam;

4. Pour into the baking bowl and cover it (if the container has no cover, cover it with plastic wrap and stick a few holes with a toothpick);

5. Steam the cold water in a steamer 15-20 minutes, stew for 3 minutes and then take it out. Before eating, pour soy sauce, vinegar and a little sesame oil on the surface of the custard.

Second, stewed eggs with milk

Ingredients: 2 eggs, 200ml milk, appropriate amount of honey beans, 1 tsp sugar.

1. Beat the eggs, add sugar and stir well, add milk and stir well;

2. Sieve the egg liquid, filter out the floating foam, pour it into the container and cover it (if there is no cover, you can cover it with plastic wrap and stick a few holes with a toothpick);

3, steamed in a cage 10 minutes (put a few honey beans when eating, the taste is better).

Third, pumpkin custard

Ingredients: pumpkin 1, egg 1, 50g of water, 5g of salt 1.5g, 3g of vinegar and a few drops of sesame oil.

1, wash the pumpkin, cut off 1/4 from the top, hollow out the seeds with a small spoon, and dig out a small part of the pulp, leaving a thickness of about1cm;

2. Beat the eggs into a bowl and add warm water, the ratio of warm water to egg liquid is1:1;

3. Add a little salt to taste, and the egg liquid and water are scattered in one direction;

4. Filter the egg liquid with a small sieve to remove gluten, and pour the egg liquid into the pumpkin cup;

5. Cover the plastic wrap and use a toothpick to make several holes in the plastic wrap;

6. Boil the water in the pot, put the pumpkin cup into the pot, steam it on high fire for 1~2 minutes, and then steam it on low fire for about 8 minutes.

7, according to personal taste, add the right amount of sesame oil and vinegar to taste, you can also add chopped green onion and enjoy it while it is hot.

Steamed eggs in four or three colors

Ingredients: 2 eggs, preserved eggs 1 piece, salted duck eggs 1 piece, salt 1 teaspoon, and appropriate amount of water.

1, preserved eggs and salted egg yolks are cut into small dices, and the eggs are put in a bowl;

2, preserved eggs, salted egg yolk diced into the bottom of the steaming tray, flat;

3. Add salt to the eggs, add the same amount of cold boiled water, stir well, then filter and pour into a steaming dish with egg yolk;

4. Put cold water on the pot, bring it to a boil with high fire, turn it to low fire for 10 minute, and turn off the fire to cool it slightly;

5. Take the steamed tricolor eggs out of the steaming tray, and cut them into plates according to your favorite shape, and serve.

Five, steamed eggs with sea cucumber

Ingredients: 2 eggs, dry sea cucumber 1, 3g soy sauce, 3g sesame oil, 5g water and 5g onion.

1, prepare the ingredients, soak the sea cucumber in advance, beat the eggs into egg liquid, and pour in 1: 1 or 1: 1.5 water and mix well;

2. Sieve the egg liquid into a steaming bowl with a strainer, chop up half of the sea cucumber and put it into the bowl, and puncture the surface of the egg liquid with a toothpick to bubble;

3. Cover with plastic wrap, boil and steam for 8- 10 minutes, then steam the other half of the sea cucumber in a bowl for 3-5 minutes;

4. Sprinkle a little shallots and season with soy sauce and sesame oil.

6. Steamed eggs with shrimp

Ingredients: shrimp 100g, 3 eggs of small farmers, pork stuffing 100g, onion 5g, ginger 3g, salt 3g, sugar 1g, yellow rice wine 2g and light soy sauce 3g.

1. Thaw the shrimps, cut them into large pieces with a knife, and put the minced meat into a large bowl;

2. Put the eggs into the minced meat bowl;

3. Put the shrimps in a large bowl, add salt, sugar, yellow wine, soy sauce and minced onion and ginger and mix well (leave a little chopped onion for later use);

4. Add half a bowl of warm water and send it to the steamer. Take out the fire after 30 minutes and sprinkle with the remaining chopped green onion.

Seven, clam steamed eggs

Ingredients: 2 eggs, 200g clams, 2g salt, a little cooking wine, 5g soy sauce, onion 1 root.

1. Wash the clams after foaming and spitting sand, put them in a boiling water pot and boil them with a little cooking wine, and take them out for later use;

2. Add the right amount of salt to the eggs and break them thoroughly. Add cold boiled water, which is about 0/-1.5 times of the egg mixture, and stir well.

3. Sieve the prepared egg liquid into a dish, scrape the bubbles on the surface of the egg liquid with a spoon, and put the clams vertically;

4. Cover the plate with plastic wrap, steam it in a boiling water pot for 12 minutes, steam it for another 5 minutes, take it out and sprinkle with chopped green onion, then pour with soy sauce.

Eight, crucian carp steamed eggs

Ingredients: 200g crucian carp, 3 eggs, 20g, 5g vegetable oil, 5g ginger, 5g onion, 3g salt, 2g soy sauce and a little red pepper.

1. After the crucian carp is cleaned, dry the water with kitchen paper, apply a thin layer of salt, and make a few diagonal strokes on both sides with a knife;

2. Heat the hot oil in the pot to 80% heat. Add crucian carp and fry on both sides. Add cooking wine, onion and shredded ginger when frying.

3. After frying, remove the scallion and shredded ginger and put the fish in a bowl;

Add a little salt to the eggs and break them completely. Add a proper amount of water to make the egg liquid for steaming egg custard, and then gently pour the egg liquid into the bowl;

5. Steam in a steamer for about eight minutes and steam out;

6, drop a little soy sauce to taste, sprinkle with chopped green onion and red pepper to decorate.

Nine, the egg in the lotus egg

Ingredients: 2 marinated eggs, egg 1 each, onion 1 each, chives 1 each, and spicy fermented beans 5g.

1. Cut the small head at one end 1/3, carve it into a flower shape, and break the fresh eggs;

2. Peel off the outermost layer of onion, cut it from the top, and don't cut the bottom;

3. Carefully peel off the onion layer by layer, connect the bottoms, stack every four pieces together, put them in a bowl to make a lotus, and put a marinated egg in the middle;

4. Add the same amount of water into the egg liquid, stir evenly, and then sieve the egg liquid;

5. Pour the screened egg liquid into a bowl and decorate the center of the marinated egg with a little lobster sauce;

6. Transfer to a steamer, steam for 8 minutes, simmer for 2 minutes, and sprinkle a little chopped green onion.

Ten, steamed eggs with meat pie

Ingredients: 200g pork, 2 eggs, 1 starch, 4g salt, 3g soy sauce, 2g soy sauce and a little pepper.

1. Chop pork into paste, add salt, starch, pepper and a little soy sauce, and stir well;

2. Put the seasoned meat stuffing into a container, make a small hole in the middle with a spoon, chop the eggs and put them into a steamer;

3. Cover the container, steam for fifteen minutes on high fire, then steam for five minutes on low fire, and drop a few drops of soy sauce when taking out the pot.