Exercise:
1: Beat the eggs into a bowl and add salt to break up.
2. Add 1.5-2 times of warm water (gold ratio is 1.5 times) to the egg liquid, and fully stir it evenly to fully blend the egg liquid with water. If you use cold water, because there is air in the water, when the air is exhausted after boiling, the custard will be honeycomb-shaped, while if you use hot water, the egg liquid will be cooked and the custard can no longer be steamed.
3: Pour the egg liquid into a shallow bowl, and then pat off the floating foam on the surface with a spoon. Because the shallow container can make the egg liquid heated evenly, there will be no problem of getting old around and not solidifying in the middle.
4. Boil the water, add the egg liquid, and cover the egg liquid with butterflies or plastic wrap to prevent water vapor from dripping into the egg liquid, which will affect the solidification effect of the egg liquid, and there will be beehives, which will affect the appearance.
5: Cover the pan and steam for 7-8 minutes on low heat, and turn off the heat for 1-2 minutes. Take out the egg custard, add 1 teaspoon soy sauce, a few drops of sesame oil and sprinkle with chopped green onion.
Steamed egg soup
Ingredients: eggs, salt, warm water, sesame oil, soy sauce, chopped green onion;
Exercise:
1, beat the eggs into the bowl and gently pat the egg liquid in the bowl with chopsticks.
2. The amount of warm water added to the egg liquid is about three eggs 150g-250g, or it can be added according to the ratio of 1 egg liquid and 2 parts warm water.
3. 2 grams of salt; Gently pat evenly with chopsticks;
4. Filter out bubbles and floating dust.
5. After the water in the steamer is boiled, put the egg liquid into the steamer.
6. The custard to be steamed has a smooth surface and deflates when steamed. Don't cover the steamer tightly, put a chopstick, leave a gap, steam while steaming, and steam on low heat 10 minute;
7. Add a little sesame oil, soy sauce and chopped green onion.
Precautions:
1, and the ratio of eggs to water is generally1:1.5;
2, water must use water temperature, not too cold or too hot;
3. Stir the water and eggs evenly until delicate foam appears on the surface of the egg liquid, and take it out with a small spoon;
4. Boil the water and put it into the steamer;
5. It is very important to choose the container of steamed egg custard. Try to choose a container with uniform heating;
6, pay attention to the heat of steamed egg custard, generally 10 minutes can be cooked.