2, then add a small amount of water. Preferably lukewarm water. Cold water is not very good, hot water is even worse, as soon as you rush in, it will become egg flowers.
3, add a small amount of oyster sauce in water and mix it into the egg mixture. Then add a small amount of lard.
4, boil a pot of water, put on the steam compartment. After the water must be open, and then put the egg on the steam compartment, and then open a small fire, the lid must leave a gap, do not cover the tight. This way, the steamed egg custard will never have honeycomb eyes, and the texture will not be old.
About 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add meat flavor) and drizzle a few drops of
Egg custard
Egg custard (3 pics)
Drizzle of black bean sauce and enjoy!
Pay attention to the following points, you will be able to steam a delicious egg custard:
1. The ratio of egg and water is about 1:1 or 1:1.5.
2. Warm water should be added and stirred well with the egg mixture.
Practice two
1. eggs into a bowl, add a little salt to beat
2. add egg 1.5 times the amount of cold white water and a small half a tablespoon of cornstarch
3. once again fully beat, beat well
4. the egg mixture through a sieve, strained to remove the froth
5. poured into a baking bowl with a lid (if the container is not covered with a lid, you can add a Clingfilm, with a toothpick to tie a few small holes)
6. Cold water into the steamer for 15-20 minutes, simmer for 3 minutes and then out of the pot, eat before the surface of the egg custard drizzled with a little soy sauce, vinegar, and a small amount of sesame oil can be eaten
Cooking tips
1, the amount of cold white water determines the degree of the custard of the old and the tender, the more the more water the custard the more tender (and do not be too much ah, too much on the not shaped! ).
2, beat the egg is very important, if not beat evenly, the egg custard color yellow and white, the appearance is not good.
3, the steaming time depends on the amount of egg and water, and it is best not to use raw water to steam the custard, I cold water into the pot steamed nearly 20 minutes to the surface of the egg solidified after turning off the heat and simmering for 3 minutes. [1]
Practice three
1. two eggs beaten
2. add 150 grams of water and stir well, the ratio of eggs to water is about 1:1.5
3. filtered through a strainer
4. filtered egg mixture is very fine, almost no bubbles
5. pot of boiling water, egg mixture covered with a lid and put it in the high-fire steamer for 15 minutes or so
5. The steamed egg custard is very smooth and mirror-like
7. Cut the lean pork, carrots, peppers and onions into pieces
8. Heat the oil in the pan and stir-fry the minced pork until browned
9. Season with soy sauce and seasoning juice
10. The sauce is ready
12. Put the sauce on top of the egg custard and eat it
Cooking tips
6 tips for steaming egg custard:
1. Don't rotate the eggs when you beat them
Pictures of egg custard made in different ways
Photos of egg custard made in different ways (18 pics)
Circle beating! 5, the water in the steamer must be boiled first, and then put the egg mixture into the steam
6, be sure to cover the lid or plastic wrap, to avoid water vapor dripping down to the inside of the egg custard
According to the above six steps, you can definitely steam out tender and smooth egg custard [2]
Practice 4
Fresh eggs four, add the same amount of water as the eggs and two grams of salt, open to Even (like to eat a little tender can add a little more water), will be beaten evenly egg liquid over fine mesh, filtered egg liquid in the flocculent (this step is very important, determines whether the egg custard is silky smooth, delicate. There is no fine mesh can also be used instead of drawer cloth or stockings), the filtered egg (foam if you want to skim off) is obviously much more tender, sealed with plastic wrap, but to use a toothpick to poke five or six small holes in the plastic wrap. This is to prevent the distilled water from dripping onto the egg mixture. Once everything is fully prepared, it's time to steam the eggs (bring the steamer to a boil and add the egg mixture. Steam for six to ten minutes, depending on the number of servings). This is the egg and water at a ratio of 1:1 steamed out, I personally think it is a little old, so I suggest you do it with a little more water. Well, if this can be steamed successfully, then you can add your favorite food or marinade in it to make more flavorful and unique delicacies (e.g.: crab meat, shelled clams, etc.).
The key to making
1, into the eggs, to use warm water, otherwise it will become egg soup ha; in addition, about
Specialties of the egg custard pictures
Specialties of the egg custard picture (16)
On the amount of warm water, like a little bit of dry egg custard, the less water, and vice versa! --I personally think the ratio of 1:1, quite good, like jelly.
2. To make the custard creamy and smooth, you must first strain the egg mixture and remove the foam.
3, covered with plastic wrap is to prevent the steam back down to the egg custard, resulting in the surface of the egg custard "puddle" - it is recommended to use plastic wrap, but to use heat-resistant kind!