We all know that the custard is delicious, but many people think that it is not easy to cook, sometimes it is either cooked too old or tender.
the method of egg soup.
conclusion: first, we must skim off the foam on the egg liquid.
second, the ratio of egg liquid to water must be well grasped.
thirdly, the temperature must be well controlled.
how to eat egg soup.
main ingredients
four eggs
auxiliary materials
two grams of salt
steps of egg soup
1. Four fresh eggs.
2. add the same amount of water and two grams of salt as the eggs, and open them evenly (you can add more water if you like to eat them tender).
3. Pass the beaten egg mixture through the spinning net and filter out the floc in the egg mixture (this step is very important, which determines whether the custard is silky and delicate. If there is no spinning net, you can also use drawer cloth or stockings instead.
4. The filtered egg liquid (skimmed if there is foam) is obviously much more tender.
5. seal it with plastic wrap, but poke five or six small holes in the plastic wrap with a toothpick. This is done to prevent distilled water from dripping on the egg liquid. After everything is ready, you can steam it in the pot (after the boiler is boiled, put the egg liquid in. Depending on the amount, steam for six to ten minutes. )
6. This is steamed with eggs and clear water in a ratio of 1: 1. Personally, it feels a little old, so I suggest you put more clear water when cooking. Ok, if this can be steamed successfully, you can add your favorite food or marinade into it to make more delicious food with unique flavor.
1. Pay attention to the egg-beating technique.
The correct egg-beating technique is to make your hand at a 45 angle with the bowl, so that the eggs are more likely to foam. If the egg is stirred vertically, the texture of the egg is easily broken up.
2. Proportion of water
The ratio of eggs to water is generally 1:2, and the water temperature is preferably 45℃-6℃.
Don't steam the eggs immediately after beating them. Remember to remove the floating foam and sieve them, then pop the bubbles on the surface and let them stand for 2 minutes.
3. Remember to cover the egg with plastic wrap.
After the egg liquid is cooked, cover it with plastic wrap. The cover is also possible. Moreover, it is best to stick a few small holes with a toothpick, so that the eggs can be steamed without a honeycomb.
4. Seasoning is very important
When steaming eggs, salt can enter the bottom flavor, and it will also dilute the egg soup, so it should be added carefully. It's best to pour seasoning juice after the egg custard is finished, which will definitely make the egg custard taste very good!
Hello, I'm Xiao Feiyang. I'm very lucky to answer your question. Speaking of egg custard, it depends on how to do it. The important two steps are to put pepper to deodorize and stir the egg mixture with warm water.
first, beat four eggs in a bowl, stir them evenly in one direction, filter the eggs that are not stirred evenly with a strainer, add 1.5 times of warm water, add pepper to remove fishy smell, and a little salt for later use.
Step 2: Boil the water in a steamer, put in the evenly stirred eggs, cover them with plastic wrap, and use toothpicks to Dozza some air holes. In order to prevent steam from flowing into the bowl, steam on high fire for 6 minutes! Take advantage of this 6 minutes, put half a bowl of soy sauce, one spoonful of sugar, one spoonful of oyster sauce and two spoonfuls of sesame oil into the seasoning juice and mix well for later use.
Step 3, take out the steamed eggs, cut them into a diamond pattern with a knife, add the juice, sprinkle with chopped green onion, and enjoy! You can also decorate it with broccoli and prawns.
I hope you will have an appetite after reading my egg custard. I wish you a happy life and thank you.
break up the eggs, add 1.5 times of warm water, stir evenly and sieve, steam for 1 minutes on medium heat
It's not difficult. Beat the eggs first, then stir them with boiling water, cover the eggs, and steam them in the pot for five minutes.
Is egg custard the most difficult dish to cook in the world? How can I make a good egg custard? As far as I know, Japanese food is the most difficult dish in the world. Although our Chinese food is profound and rich in ingredients, most of them pay attention to local conditions and use local materials, so there are many local specialties.
what should I do to make the custard delicious? As long as you master some skills and details, it is relatively simple to make a perfect egg custard!
put five eggs into a large bowl, break them up with chopsticks, pepper Jamlom, a little salt, chicken soup (about the same amount as eggs), mix them well with chopsticks, seal the mouth of the bowl with plastic wrap, put boiling water on the pot into a steamer, then put the prepared eggs into a steamer, and steam them for about 15 minutes.
firstly, the eggs should be fully dispersed and stirred, so that the custard is mature and the color is balanced and beautiful.
secondly, the chicken soup should be filtered with a strainer to remove impurities, so that the steamed custard tastes delicate.
thirdly, the ratio of chicken soup to eggs is 1: 1, and the ratio is balanced, so that the custard is tender and delicious, and the chicken soup must be warm (3-4 degrees is the best), and the chicken soup is overheated. Egg custard steamed with warm water and white water has a bad taste. If possible, it is best to use chicken soup.
Fourth, the plastic wrap seals the bowl to prevent water vapor from dripping into the egg custard, so as not to dilute the taste.
Fifth, if you want to eat various flavors of egg custard, you must prepare bittern marinade, adjust the flavors of miscellaneous sauce, spicy, soy sauce, oyster sauce, mushrooms, small fried meat, sour and spicy, sweet and sour, and so on, and you can change them by yourself.
It's relatively easy to remember the above steps and make a perfect egg custard. Have you learned?
if you don't understand anything, please communicate, and I will answer them for you! Bye.
hello, I'm a gourmet. I'm glad to answer this question for you. How can I make egg custard? In fact, there are many tricks and methods to make egg custard. Today, I will share my practice. First, prepare six eggs, beat them into a bowl, add a little salt, stir them until the egg white and yolk are fully integrated, and then add warm water. The ratio of eggs to water is 1: 1. Remember not to add cold water and boiled water. Cold water will increase the time for steaming eggs, which will easily lead to aging. If boiled water is used, it will directly lead to egg blossom and aging. Stir the egg liquid and warm water evenly to remove the floating foam on the surface. If there is a small iron basin, it will take a long time to steam in the small iron basin. Then, boil the pot and put the egg liquid in the basin on the steaming grid. Cover the pot and steam the egg custard for 1 minutes. After taking out the pot, punch the egg custard with a cross knife, pour in the soy sauce, and add a little chopped green onion. You can eat it. Summary of skills, break the eggs and break them up. To remove the floating foam on the surface, it is best to put it in a stainless steel basin, which will shorten the steaming time a lot. The steaming time in a stainless steel basin is about six minutes. If it is put in a bowl, the steaming time is about ten minutes. Don't put the egg custard too thick. Whether it is put in a bowl or a stainless steel basin, it will lead to a long steaming time and will get old. When steaming, the pot will be boiled first and then steamed over medium heat. Pay attention to the time when steaming for a long time. It's super simple. Let's share the practice in the last video.
I have studied this. Double the egg with twice the warm water, put a little seasoning, let the water cool with warm water or boiled water, stir the egg while adding water, and then steam it evenly. It's super tender, and change the water into milk and add some sugar to heat the milk for about 6 degrees. It's also a simple version of egg pudding.