The following practices:
1. A fresh egg. Knock it into a bowl, break it up 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 form and taste watery. Then, I am usually an egg, measuring the water in the shell. That is, put the cracked eggshells into the water, and put them into the water twice, which is two eggshell waters. Simply put, water is two cups of egg liquid. Ha ha.
4. Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.
Ok, the egg liquid is ready. Now let's talk about the steaming process. The surface of the egg is as smooth as a mirror and full of steaming skills. Boil a pot of water and put it on the steaming partition. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not 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 personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!
Practice of milk and egg soup
Ingredients: one egg and one bag of milk. Practice: Stir the salt water a few 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 is suitable for pouring a bag of milk, and stir the milk and eggs with chopsticks. Put the milk and eggs into the steamer, ordinary steamer or electric steamer for about 15 minutes. Open the steamer and pour in sesame oil and soy sauce.
The practice of egg soup in Dachangjin
Protein in eggs will solidify at 60-70 degrees Celsius. When steaming, if the fire is big and the steam is fierce, the temperature of the outer layer of egg liquid will rise rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb. Therefore, to make a good egg custard, we must master three points:
1. temperature
Stir the egg mixture with warm water, boil it and steam it over medium heat.
2. Time
Boil and steam for 8 minutes.
3. Proportion
The ratio of egg liquid to cold water is 1: 2.
(Cold water used for steaming egg custard can be replaced with chicken soup or milk soup)
After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.
About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and the like according to your personal preference), and add a few drops of steamed fish and soy sauce to enjoy.