First of all, be sure to add warm water when you beat eggs. Some people beat eggs without adding water, and the steamed custard will be dry but not tender. Some people beat eggs with cold water. Similarly, egg custard tastes hard and not refreshing. Generally speaking, the more water you add, the smoother the custard will be. But do not add too much water. Just keep the ratio of water to egg liquid at 1: 1.5.
Secondly, remove the bubbles on the surface. Some people's steamed custard is as uneven as a rough sponge. In fact, the method of beating eggs is wrong, resulting in many bubbles on the surface. It doesn't matter if there are bubbles, just remove them. It is said on the internet that eggs should be filtered with a fine sieve, which is not available in every family. In fact, there is no need to be so professional and elegant, and chopsticks are the same.
Third, cover the bowl with a layer of plastic wrap. Everyone who has steamed the steamed bread knows that the steam on the lid will drip down and form honeycomb coal on the surface of the custard. If you cover it with plastic wrap and poke a few holes, you can solve this problem.
Fourth, you can add some oil to prevent the bowl from sticking. Some people think that custard will stick to the bowl, which is not difficult to solve. Just put a thin layer of sesame oil on the edge of the bowl. It will not affect the taste and taste of custard, but adding a little sesame oil will make custard more fragrant.
If you want to make the custard look good, you can add a little chopped green onion and a little soy sauce after cooking, which is more perfect. Color, flavor and taste, a smooth custard is finished!
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.
Steamed egg
material
Ingredients: 2 eggs, appropriate amount of water.
Accessories: a little salt, 1 teaspoon of soy sauce, a few drops of sesame oil.
working methods
1. The ratio of eggs to water is the first key: the general ratio is 1: 1.5. If you want to be more tender and smooth, you can add a little more water. Here is an example for everyone. My two eggs are 80g, and the water135g.
2. The water mixed in the egg must be warm boiled water. Don't put cold water, because the molecules of cold water are large, and the steamed eggs are old and honeycomb.
3. Stir the egg water continuously, and then remove the foam. We usually use chopsticks to stir with one hand, and we must use them when baking. The reason why we have this special egg-breaking tool is really different from chopsticks. You can beat eggs more finely and evenly. If you don't believe me, you can try it, especially the shredded eggs in the eggs can't be broken with chopsticks.
4. Cover the egg bowl with plastic wrap and stick a few holes in the plastic wrap with a toothpick. This way, water vapor will not stay in the egg liquid and will not affect the exhaust.
5. When steaming, use medium heat, boil and steam for 10 minute. If you steam on a plate, it can take 8 minutes.
6. This is just a steamed egg, isn't it exquisite?
7. Add chopped green onion, soy sauce, vinegar, pepper and sesame oil as you like. Pay attention to these small details, the steamed water eggs are particularly tender and smooth.
Several key points of steaming mirror egg custard;
1. the ratio of egg liquid to water (note the second step);
2. Treatment of foam (note step 3);
3. Steaming skills (note the fourth step).
Next, specifically,
How to steam a perfect and smooth custard?
Ingredients: 2 eggs, water, salt, seafood soy sauce, chopped green onion.
Exercise:
1. Beat the eggs into a large bowl, add a little salt and thoroughly break them into egg liquid.
2. Add egg liquid 1.5-2 times water and continue to stir evenly.
A The water ratio between egg liquid and steamed eggs is between 1.5 and 2 times, which is the most perfect. If you have a measuring cup or scale at home, you can measure the proportion. If not, it doesn't matter. Beat the egg mixture first, and watch the egg mixture add water and you will have a bottom. I guess it's almost enough.
B. Use clear water for steaming eggs. If it is summer, just use room temperature water directly. In winter, especially in the south where the room temperature is almost zero, the steamed custard will be better if the water is replaced with water close to the body temperature before 35-40 degrees!
3. Pour the beaten egg liquid water into a steaming bowl with a thin layer of cooking oil in advance, skim off all the foam on the surface with a spoon and clean it.
A. If you are not confident about your egg beating skills, the soymilk machine at home comes with a mesh screen. You can sieve the beaten egg liquid with a mesh sieve and pour it into the steamed egg bowl.
B. Grease the inner wall of the steamed egg bowl. Subsequent bowls are more convenient to wash. If you don't mind, you don't have to wipe it.
C. After pouring into the steamed egg bowl, the foam on the surface must be thoroughly cleaned. If there is foam, the custard will not be smooth when steamed.
4. First, boil the water in the steamer, then cover the steamed egg bowl with egg liquid or plastic wrap, put it in, steam 12 minutes with medium and small fire, then turn off the fire, wait for 3-5 minutes, then take it out and pour it with seafood soy sauce, sprinkle with chopped green onion, and a bowl of perfect and smooth custard will be steamed.
Note that the steamed egg bowl must be covered with a lid, and it is not necessary to cover it with a plate. Otherwise, water drops will drop in when steaming, and it is easy to smash the custard out of the pit. In addition, if covered with plastic wrap, it should be noted that there are two kinds of plastic wrap: high temperature resistant plastic wrap and ordinary plastic wrap. You can only use high-temperature plastic wrap here, remember.
Eggs are rich in cholesterol and nutrition. Among them, the proportion of amino acids in protein is suitable for human needs, easy to absorb, and the absorption rate is as high as 98%, so it has high nutritional value. Egg soup is one of the extended foods of eggs, which is highly sought after by foodies. However, egg soup not only sells well, but also tastes good. Traditional Chinese medicine believes that the egg is slightly cold and clear, which is easy to replenish qi and moisten the lungs, relieve sore throat, has the effect of clearing heat and detoxifying, and helps to delay aging. I'm a big fan of custard myself, so today I'm going to teach you some tips for making custard.
Steps:
1, two fresh eggs, knock them into a bowl and break them up, add a little salt, and stir them evenly so that the egg white and yolk are fully blended.
2. Prepare a bowl of cold boiled water and add egg liquid (water 1, egg liquid 3) according to the ratio of 1:3. It should be noted here that you must use cold water, not cold water, raw water (with impurities) or boiled water (with boiled water, you may get a bowl of egg drop soup).
3. Add a small amount of oyster sauce (or a few drops of straw mushroom soy sauce) and stir, so that it is mixed into the egg liquid and fully stirred. You can also add sausage granules or milk according to your personal taste. Adding sausage particles will smell a little fishy. If you add milk, you'd better change the salt in the first step into white sugar.
4. Wrap the prepared egg liquid in plastic wrap, and then use toothpick to poke several air holes on the surface of plastic wrap for steaming.
5, boil a pot of water, put the steaming partition, when the water boils, put the egg liquid on the steaming partition, and then turn on a small fire to make sure it is a small fire. At the same time, leave some gaps in the lid, and don't cover it too tightly, so that the steamed custard will not have honeycomb eyes and taste old.
6. After about 10~ 15 minutes, you can open the lid and have a look. There is no egg liquid on the surface of the custard, which means it can be eaten. Take out the bowl with warm gloves, open the plastic wrap (be careful to burn your hands), sprinkle some chopped green onion according to your personal preference, and you can enjoy the beautiful custard ~
No nonsense, just dry goods!
1. Don't stir the eggs violently!
After the eggs are beaten into the bowl, stir them gently with chopsticks, not violently. Stirring the egg liquid violently for a long time will make the egg produce a lot of bubbles. After steaming, water and custard are easy to separate, and it is difficult to blend together, just like steamed bread, full of pores.
If you want the steamed custard to be more perfect, you can use the kitchen screen or gauze to filter the egg liquid, and after standing, pick out visible bubbles until there are no bubbles on the surface.
2. Don't add raw water and boiled water!
Raw water already contains various impurities and gases. After the water is boiled, impurities precipitate, gas is discharged, and custard will become honeycomb briquette, which is terrible. The precipitation of impurities in water will also harden eggs and affect the taste.
Hot water will cook the eggs in advance, so you won't steam them, but wash them.
It is best to use cold boiled water, or warm boiled water of about 45 degrees, that is, warm boiled water that feels hot but not so hot. When beating eggs, add water slowly while stirring. Pay attention to the water addition. Generally, the ratio of eggs to water is 1: 2 or 1: 3. If you like to eat tender, add more water, and if you like to eat old, add less water.
3. When to add seasoning?
We have all had this experience. A layer of white, hard and salty egg white was deposited under the steamed custard. This is the consequence of adding salt before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be seriously damaged.
The best way is to steam the egg custard, cut several holes with a knife, and then pour in a little cooked soy sauce or salt water, sesame oil, chopped green onion and so on.
4. How to steam?
Steamed eggs should be steamed through water. Don't be like me. In order to save trouble, steam with an electric rice cooker when cooking directly.
Wait for the water in the steamer to boil before putting it in the steamer. Don't steam in cold water. Add a lid to the bowl when steaming the egg soup, so that the egg liquid can be heated evenly up and down. This can avoid the situation that the surface is honeycomb and the bottom layer is not ripe.
Eggs are easy to cook, so there is no need to overcook them. The steaming time is about 10 minutes, not too long, the eggs will harden when they grow up. The steam in the pot should not be too big, it will turn into honeycomb briquette.
The best way is to leave a gap in the lid when steaming, don't cover it tightly, and run while steaming.
Egg custard is a home-cooked dish made of eggs, which is delicate and smooth. Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is a kind of high-quality protein, which can repair liver tissue damage. Has the effects of strengthening brain, improving intelligence, protecting liver, preventing arteriosclerosis, preventing cancer, delaying aging and caring skin.
So many families will use it as a supplementary food for their children. However, although the custard is rich in nutrition, it can't be cooked all the time, and it is easy to get old or difficult to sell. Today, I will teach you how to make an custard as smooth as a mirror. Come and have a try.
Steamed egg soup
Raw materials:
(1) Wash the eggs, knock them into a bowl and add a proper amount of salt;
(2) Put in the same amount of cold boiled water as the eggs. If you are not sure about the dosage, you can use half an eggshell and use it four times.
(3) stir with chopsticks in one direction and fully disperse;
(4) filtering the egg liquid twice with a filter screen to remove floating foam;
(5) Cover the plastic wrap, poke a few small holes in the plastic wrap with a toothpick, put it in a steamer filled with boiling water, and steam for 7 to 8 minutes on low heat. Take it out, add sesame oil and light soy sauce to taste, then add chives and red peppers to decorate.
I met a senior gourmet by chance. I happen to be a foodie and like cooking, so I started chatting with this senior to discuss the daily cooking skills. I am really an old driver. Some people say that cooking is being a man. As long as you do it with your heart, it will be wonderful. Presumably, everyone came in to learn from the headlines. Today, I will tell you the secret of steaming a bowl of tender and smooth omelet. In fact, it is very simple, and you will learn it as soon as you learn it.
food
Egg 1, coriander, delicious, sesame oil, salt, cold boiled water, steaming time: 8- 10 minute.
1. Take 1 eggs for later use.
2. Knock the egg into a small bowl and break it.
3. Open the egg bowl and add cold water, which is half of the egg liquid. Tip: Add cold boiled water to steam out tender eggs.
4. Add a little salt to the bowl and mix well. If there is foam, shake it out with a small spoon.
5. Put it on the steamer. In order to prevent soda from falling into the bowl, most people wrap the bowl with plastic wrap. I don't think plastic wrap is environmentally friendly. I covered it with a plate and steamed it out.
6. After the water in the steamer is boiled, add the egg liquid and steam for about 10 minute.
7. At this time, carefully withdraw the plate, take out the egg cake, pour in the right amount of delicious food, then pour in the right amount of sesame oil and decorate with coriander.
To be able to steam the custard as smooth as a mirror, after my actual combat, as long as I master two cheats, I dare not try!
Deception 1: after the eggs are broken up, use a spoon to skim off the floating foam on the surface! If these floating foams are not skimmed, they will eventually form a porous structure.
Cheat 2: Cover the bowl with plastic wrap before steaming, so that during the process of steaming eggs, the water condensed on the lid will not drip into the custard, and it is not easy to form a porous structure.
By doing these two things well, you can basically steam the custard as smooth as a mirror, which is 100% successful!
Steamed egg four bogey steamed egg soup is a good way to eat eggs, which is delicious, less nutritious and elegant and popular. However, the following four points should be avoided when making steamed egg custard: (1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When the water is boiled, air will be discharged, and the custard will show a small honeycomb shape, which will affect the quality of the custard, lack tenderness and destroy nutrients. It is also not advisable to use hot water, otherwise the egg liquid will be heated first and then steamed, and the nutrients will be destroyed, and even the custard will not be steamed.
It is best to steam the custard with cold boiled water, which will avoid the loss of nutrients and make the custard smooth, tender and delicious. (2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously before steaming or for a long time will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It's best to beat the egg mixture well, then add cold boiled water and carefully break it up and stir. (3) Don't participate in condiments before steaming. If the custard is seasoned before steaming, it will denature protein and destroy its nutrients, and the steamed custard will not be fresh. The seasoning method should be: after steaming, cut the custard several times with a knife, and add some pet phrase soy sauce or salt water, chopped green onion, sesame oil, etc. This custard is delicious and tender, and its nutrients are not destroyed. (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, when heated to about 85℃, it will gradually condense into blocks. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and the taste will drop. The best way to steam the custard is to deflate, that is, don't cover the lid tightly when steaming the custard, leave some space and run while steaming. It is advisable to steam eggs when they are ripe and tender. Skillfully steamed egg custard: Cover the container with a small dish and steam it. No matter how long it takes, whether it's thick or thin, or smooth. Steamed egg custard: whether the egg custard can be steamed well depends on whether the egg liquid is stirred evenly, in addition to putting proper amount of water. When stirring, the air should be stirred evenly and the time should not be too long.
Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time is longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is above 20, the time is shorter. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will come out very soft. New technology of steaming egg custard When the egg custard you steamed is honeycomb-shaped and the water and eggs are separated, try the following methods: 1, adding water: one egg can take 1-3 parts of water with the same weight as the egg, 1 part of water egg custard is hard, and 3 parts of water egg custard is soft. Choose according to your own needs; 2. Type and temperature of water: When adding water, add warm water of about 30 degrees (don't use tap water); 3, other accessories: the right amount of salt suitable for your taste, chopped green onion; 4. Fully stir evenly: mix the eggs with water with chopsticks or an egg beater, and rotate the container with the other hand until the air bubbles with the height of 1cm stop hitting the egg liquid; 5. Put the satisfactory water into the steamer, put the beaten egg liquid into the steamer and steam for 10 minute after the boiler boils; 6. Take the egg custard out of the steamer and add seasonings such as vinegar, sesame oil, soy sauce and chicken essence according to personal taste. You can eat it. Pay attention to a few points, and you will be able to steam a delicious custard: 1. The share of eggs and water is about1:2; 2. Add warm water and mix well with the egg liquid; 3. Participate in sesame oil, salt, chicken essence, chopped green onion and other seasonings and stir a little; 4. After the water in the steamer is boiled, put it in a bowl with egg liquid, and steam it on low heat until the egg liquid condenses. A bowl of delicious custard was born. My shrimp and egg soup is delicious and tender! Ingredients: two eggs and 50g fresh shrimp. Accessories: onion, peanut oil, salt. Practice: Beat the eggs in a bowl, add chopped shrimps, chopped green onion, salt and peanut oil, and beat well (be sure to beat the eggs out, subject to the appearance of many small bubbles).
Then, take a cup of 100 ml of water of about 80 degrees, and pour water while beating until the eggs are completely relaxed (note; You can drink as much water as you want, but you must not pour it all at once. Finally, put water in the pot to catch fire, steam the bowl directly in the water for 10 minutes, and it will be OK (note: turn off the fire after the water is boiled). The custard made by my method must be nutritious and fresh. The specific method you must try is the tender egg custard. As a result of eating by yourself, only one egg was beaten with a small microwave container with a lid. Pay attention to stirring to prevent bubbling, then gradually inject the prepared salt and cold boiled water with soy sauce into it and stir evenly. I steamed it in an iron pan. Boil more water and put a steaming rack of a rice cooker in it. Cover the prepared egg mixture and put it in. Hold the lid with chopsticks, so that it won't be tight. Steam over medium heat for about 20 minutes. The effect is excellent, smooth and lubricated, and it will tremble slightly like tofu as Miss Sister said. Maybe there is a little too much soy sauce, so it is chocolate when steamed. I used laver, dry sea cucumber, shrimp, chopped green onion, a little soy sauce, a little sesame sauce and a little sesame oil, mixed some juice and sprinkled it on the steamed egg custard. How to make egg custard without bubbles? Teach you a good way: 1. Open 2 eggs, add a spoonful of salt and beat well. 2. Add warm water of 30-40 degrees while beating until the bubbles stop. The more water you add, the more tender the egg soup is. 4. Steam in the pot for about 5 minutes. Practice: 1. A fresh egg. Knock into a bowl, stir with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before. 2. Now add water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower. 3. Water quantity is very important. If it is too little, you will feel that the custard is thicker and older. If it is too little, the custard will be difficult to shape and the taste will be very watery. Then, I am usually an egg, measuring the water in the shell. That is, two eggshells are filled with water twice, that is, two eggshells are filled with water. In short, water is two cups of egg liquid. Ha ha. 4. Take a little oyster sauce and mix well in water, then mix well with egg liquid. Then add some lard.
Ok, the egg liquid is ready. Now let's talk about the steaming process. Eggs are smooth as a mirror and full of steaming skills. Boil a pot of water and put it on the steaming partition. In the future, the water must be boiled, then put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. This steamed custard will never have honeycomb eyes and taste old. 6. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your hobbies) and drop a few drops of steamed fish and soy sauce to enjoy! How to make milk custard: one egg and one bag of milk. Practice: Stir the salt water several times to completely dissolve the salt, then beat an egg and break it up. Add a little fresh soy sauce when you beat the eggs, and then beat the eggs to make them break up completely. Pour milk, one egg fits a bag of milk, and stir the milk and eggs with chopsticks. Put the milk and eggs into the steamer, either in a normal steamer or in an electric steamer, for about 15 minutes. Open the steamer and pour in sesame oil and soy sauce.