French caramel stewed eggs
Ingredients: whipped cream 125g, milk 125g, and two egg yolks.
Practice: Mix egg yolks in cream, add 40 grams of sugar to the milk (I think it can be put less, which is a little too sweet to eat), put it in a small pot and cook until the sugar melts, mix the cream into the cooked milk, then heat it for a while to heat the water in the baking basin, put it in the oven, preheat it to 200 degrees, then put it in the milk in the mold and bake it for about 40 minutes, take it out, sprinkle white sugar on the surface and preheat it to the highest temperature.
Steamed egg soup
Ingredients: 2 eggs, cold boiled water, about 5 tablespoons, salt 1/2 teaspoons, kitchen paper towels 1 piece, sesame oil 1/4 teaspoons.
Practice: break up the egg liquid until the egg white and yolk are evenly mixed together, without large pieces of condensation. Add cold boiled water (don't add raw water directly), mix well while adding, then add salt and mix well. The ratio of egg liquid to water is 1:2. Use a strainer to filter out bubbles, or use kitchen paper towels to absorb bubbles on the surface of the egg liquid to ensure that the liquid surface is smooth and flat, so that the whole egg custard will not have ugly beehives. Cover with a layer of plastic wrap, put it in a steamer and heat it with high fire. When the water in the steamer boils, turn it to low fire and steam it for about 10 minute. 5, after the pot, pour a little sesame oil along the edge of the bowl.
Braised eggs with crucian carp
Ingredients: 2 crucian carp (about 500g), 3 eggs, a little shredded ginger, a little refined salt, a little vegetable oil, a little chopped green onion, a little cooking wine and a little monosodium glutamate.
Practice: Wash the crucian carp with clear water and draw several oblique knife flowers on both sides of the fish. Beat the eggs into a soup bowl and sprinkle with chopped green onion, salt and monosodium glutamate for later use. Set the pot on fire, add a proper amount of vegetable oil, until the oil in the pot is hot, add crucian carp, cooking wine, shredded ginger and appropriate amount of water (the amount of water is subject to 80% of the soup bowl filled with eggs), and use high heat. When the fish soup turns white and looks like milk, turn off the fire and set aside. Beat the eggs evenly, add the fish soup, add the crucian carp, and steam in the cage until the eggs are solidified.
Tip: If you cook this dish often and there is no steamer at home, you can add some water to the pot, put a plate on the bottom of the soup bowl in the water, and burn the pot on a high fire.
egg custard
Ingredients: 250ml fresh milk, 2 eggs, and appropriate amount of sugar (about two bowls).
Practice: First, put the milk and sugar together in the pot, fully dissolve the sugar with slow fire, then leave the fire and cool for later use. After the eggs are shelled, roll them with chopsticks or stir them quickly with utensils to form egg slurry, add the cooled sugar water, and then mix well to make the egg slurry and sugar water fully mixed. Put the bowl in a steamer, steam the bowl with water, then divide the sugar and egg slurry into bowls and steam for about 10 minutes.
Stewed eggs with caramel milk
Ingredients: 250ml milk, two eggs, sugar.
Practice: Mix milk+eggs+sugar evenly. After that, use a strainer to filter the egg liquid, so that the stew is tender and smooth. 4. Cover and stew 10 minutes.
Clam stewed eggs
Raw materials: clams, eggs, chopped green onion, seasoning: salt, wet starch, oil (a little), cooking wine.
Practice: Wash the clams, put them in a boiling pot (put some cooking wine in the water) and blanch until the shells are open, shake them in the boiled water to remove impurities, and put the clams into another bowl. Pour the boiled clam soup into the soup bowl and let the soup settle. Break up the egg liquid, wet starch and salt, pour the precipitated soup of boiled clams into the egg liquid (pour slowly, and don't pour the precipitated impurities into it), first sprinkle a little chopped green onion, pour a little oil, and steam in a steamer until it is 6-7 mature (that is, the top egg liquid has not coagulated). At this time, put clams into the egg liquid. Finally, sprinkle the remaining chopped green onion and serve.
Steamed eggs with fresh orange and fragrance
Ingredients: orange (1 piece), eggs (2 pieces), and seasoning: sugar (1 spoon).
Practice: Wash and dry the fresh orange, put it on the chopping block and gently knead it with your palm for 5 minutes. Then cut the fresh orange in half, take out the orange meat, and make the orange peel into a container. Put the orange meat into a juicer to make orange juice, and filter off the pulp residue. Beat the eggs into a bowl, add 1 tablespoon of fine sugar, break into egg liquid, mix with orange juice evenly, and pour the egg liquid into two orange peels respectively until it is eight minutes full. Then put the orange peel egg liquid into the dish and cover it with a layer of plastic wrap for use. After that, boil the water in the pot, add the orange peel egg liquid, cover it and steam it over medium heat 10 minute. Finally, take out the steamed fresh orange steamed eggs, tear off the plastic wrap and serve.
Tips: 1, it is recommended to buy the first-class oranges, which are bright in color, sweet in flesh, large in size and thick in peel, and the peel is not easy to deform after steaming. 2. In order to prevent the steamed egg from getting too old, tap the edge of the orange peel to see if the steamed egg is solidified. If the surface of the steamed egg is solidified and there is no shaking feeling, it means that the steamed egg is cooked.
Stewed eggs with coffee
Ingredients: egg yolk 1 piece, milk 60ml, cube sugar 1 piece, a little coffee powder, mousse cup 1 piece.
Practice: separate the egg white from the egg yolk. Heat the milk in a microwave oven for 2 minutes. Add sugar to the hot milk and stir. When the sugar melts, pour the milk into the egg yolk and stir gently. Pour the milk and egg mixture into the mousse cup and bake for 20 minutes at180. Finally, after taking out, sprinkle coffee powder on the surface and bake at the highest temperature for another 5 minutes.
Tip: preheat the oven at the highest temperature before baking, so that the baking time will be faster. Milk and egg yolks should be lightly stirred, not as hard as eggs, and not until they are foamed.
Japanese stewed eggs
Ingredients: crab roe, shrimp, quail eggs, broccoli, mushrooms, and flavored egg juice.
Practice: The ratio of eggs to water is 1 3. If it is better to use fresh soup, the key is to steam it with a small fire, otherwise the surface will be blistered and uneven, which will not look good. Set the ingredients, pour in the egg juice, steam and drop a few drops of sesame oil.
Stewed eggs with milk and fruit
Ingredients: 2 eggs, that is, a box of milk, white sugar and fruit granules.
Practice: Knock a small hole at the top of the egg to drain the egg white and leave the yolk. Take 180 ml of milk, put a proper amount of sugar, and put it in the microwave oven for "ding" until the sugar is completely dissolved without boiling. If it is overheated, leave it for a while, and then use it after it cools down. Beat the warm sweet milk and egg white until completely uniform, and skim off the foam. Pour the fruit and the mixed 1/2 milk into the container (pour 1/2 first because the fruit will float). After boiling water, steam it for 5 minutes, pour the remaining milk after it is slightly solidified, and steam it until it is solidified. Then put some fruits on the surface to decorate it, and it will be ok.
Tip: use a small fire when steaming, not a big fire, or you will fail! More importantly, always watch by the fireside, and insert and take out a toothpick when possible to see if it is completely solidified. You must be careful and patient to stew tender and smooth. Finally, don't waste the yolk. You can make yellow stewed eggs with the remaining 70 ml of milk in the same way.
Tricolor steamed egg
Tip: It's best to use cold boiled water. If possible, the effect will be better if water is mixed with egg liquid when it is still a little warm. The ratio of water to egg liquid is1:1or the former is a little less. After mixing the water with the egg mixture and stirring it evenly with an egg beater, use chopsticks to remove the floating foam on the egg mixture in parallel.
Ingredients: two eggs, preserved egg 1 egg, one salted egg, chopped green onion, soy sauce, salt and chicken powder.
Practice: follow the steps of the above-mentioned steamed egg soup trick to pour the beaten egg liquid into a porcelain plate, and add salt and chicken powder at the same time. When the water in the steamer boils, put the porcelain plate into the steamer. After steaming for about 5 minutes, open the lid of the steamer to see if the egg liquid has solidified slightly. If so, cut the preserved eggs and salted eggs into small grains or horns, and carefully place them on the basic semi-solidified egg liquid one by one. Continue steaming for about three minutes, turn off the fire, but don't lift the lid immediately. You can use the residual temperature of the fire to suffocate for two or three minutes. Take the pot, sprinkle with chopped green onion and your favorite decoration. Make hot oil in the wok. When the oil temperature reaches 80%, turn off the fire and pour the hot oil on the chopped green onion. Finally, drop a proper amount of soy sauce, and a delicious three-color steamed egg is done.
egg with chinese rice wine
The ancient method of breast enhancement, embarrassing!
Ingredients: eggs (quail eggs are recommended), medlar, fermented grains, milk, honey (brown sugar is also acceptable).
Practice: boil water, then beat in eggs and medlar, and then turn off the fire. Pour in fermented grains, milk (cold, because honey can only be soaked in warm water, boiling water will lose its original nutrition), and add honey.
Steamed egg with scallop
Ingredients: Yaozhu 2 Liang, clear water, ginger, eggs, onion, a little minced ham, salt, 1 teaspoon, soy sauce, sesame oil 1 teaspoon.
Practice: Soak the scallops in half a cup of water, add ginger slices, and steam for ten minutes, so as to keep the scallop juice. Shred the yaozhu and discard the ginger. Beat the eggs in a bowl (without foaming), add salt and scallop juice to be cooled and beat well. Arrange some shredded scallops on the bottom of the dish, filter the egg liquid into the dish with a sieve, steam for one minute over medium fire, then steam over slow fire until it solidifies, sprinkle with onion, minced ham and shredded scallops, and drizzle with sesame oil and light soy sauce.
Whether the eggs can be steamed well depends mainly on whether the egg liquid is stirred well, in addition to putting proper amount of water. When stirring, air should be mixed evenly and the time should not be too long. The temperature is also directly related to the stirring of the egg liquid. For example, when the temperature is below 20℃, the stirring time should be 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 should be shorter. Don't put oil and salt at the beginning of stirring eggs, which will easily destroy the colloid of eggs and make the steamed egg soup thick and hard; If you stir the egg mixture evenly and then add the oil and salt, stir it a few times and put it into the steamer, and the egg custard will be very soft when it comes out.