How to use water is very important for steamed egg soup. When beating eggs, slowly add warm water while stirring. Because the custard steamed in cold water is hard; However, boiling water will boil egg liquid, and even egg blossoms will appear, and nutrition will be destroyed.
Pay attention to the water addition. Generally, the ratio of eggs to water is 1: 2 or 1: 3. If you like to eat tender, add more water, and if you like to eat old, add less water.
Wait for the water in the steamer to boil before putting it in the steamer. Don't steam in cold water. It is best to steam the egg custard with medium or slow fire, usually about 8 minutes after boiling.
Add a lid to the bowl when steaming the egg custard, so that the egg liquid can be heated evenly up and down. This can avoid the situation that the surface is honeycomb and the bottom layer is not ripe.
Sauce, salt, chopped green onion and other seasonings should be steamed before being put. If seasoning is added before steaming, it is easy to denature protein, and the steamed custard is not tender.
If you want to make custard more nutritious, you can also use milk and chicken soup instead of warm water when beating eggs. It is also a good choice to add some side dishes, such as fried minced meat, dried seaweed, minced vegetables, mushrooms and crab sticks. Need to be reminded that custard is best eaten with starchy food, which is more conducive to protein's absorption.
Question 2: How to make a good proportion of fresh eggs, a small bowl and half water? Season with a few drops of carved flowers, monosodium glutamate chicken powder, salt, scallion oil, chopped green onion and some fresh shrimp!
Question 3: How to make custard more tender and delicious? Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage. Suitable for all ages.
But don't make steamed egg soup at the following four points:
(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.
(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.
(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.
(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.
The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.
Skillfully steamed egg custard: Cover the container with a small dish and steam it. No matter how long it takes, whether it's thick or thin, or smooth. Steamed egg custard: whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred evenly, except for putting proper amount of water. When stirring, the air should be mixed evenly and the time should not be too long. Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time is longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is higher than 20℃, the time should be shortened. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will come out very soft.
New technology of steaming egg custard When your steamed egg custard becomes honeycomb, try the following methods of separating water from eggs:
1, water: an egg can be added with 1-3 parts of water, 1 part of water-boiled egg soup is hard, and 3 parts of water-boiled egg soup is soft. Choose according to your own needs;
2. Type and temperature of water: When adding water, add warm water of about 30 degrees (don't use tap water);
3, other accessories: the right amount of salt suitable for your taste, chopped green onion;
4. Fully stir evenly: stir the eggs and water with chopsticks or an egg beater with one hand, and rotate the container with the other hand until bubbles with the height of 1 cm appear on the egg liquid;
5. Put enough water in the steamer and put the beaten egg liquid into the steamer for steaming. After the boiler boils, record the time and steam for 10 minute.
6. Take the egg custard out of the steamer and add seasonings such as vinegar, sesame oil, soy sauce and chicken essence according to personal taste. You can eat it.
Pay attention to a few points, you will be able to steam a delicious custard:
1. The ratio of eggs to water is about1:2;
2. Add warm water and mix well with the egg liquid;
3. Add sesame oil, salt, chicken essence, chopped green onion and other seasonings and stir slightly;
4. After the water in the steamer is boiled, put it in a bowl with egg liquid, steam it on low heat until the egg liquid is solidified, and then turn off the fire.
Question 4: How to make the baby custard fresh and tender? 1. When you break the eggs in a bowl with chopsticks, you must break them up first, and the more evenly you beat them, the better. Add a little salt, but don't eat too much for kidney is not good.
2. The boiled water to be dried must be boiled water, not tap water directly discharged from the faucet. Call again. When my mother cooked, she added 1.5~2 times the water of the egg, and put it in the same bowl with the egg, which is easy to measure. Steam several times like this to grasp your feelings, and how much boiling water is appropriate.
3. First heat the water in the steamer, put it on the steamer drawer, and buckle a plate on it. Cover the pot. I'm afraid the steam will burn. My mother boiled it.
4. Burning steam. When you hear water boiling, it turns into a small fire. Move the lid slightly and steam for about 12~ 15 minutes. This is about the time of my pot. If it keeps burning, the steam will be uneven, with hard and soft bubbles inside.
5. After finishing, take out the pad cloth and sprinkle with a few drops of sesame oil and a little soy sauce. If there is baby soy sauce, give him baby soy sauce. Don't put chopped green onion on the baby when he is too young to prevent him from getting stuck in his throat. Make it bigger and add a little chopped green onion. It looks good.
Question 5: How to make egg custard? Eating fresh steamed egg soup is a good way to eat eggs. Delicious taste, little nutritional damage, suitable for all ages. But steamed egg custard should avoid the following four points:
(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam out the egg soup. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.
(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.
(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.
(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.
The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.
Question 6: How to make egg custard delicious and tender?
1
Four fresh eggs.
2
Add the same amount of water and two grams of salt as eggs, and open evenly (you can add more water if you like to eat tender).
three
Pass the beaten egg liquid through a rotating net and filter out the floc in the egg liquid (this step is very important, which determines whether the custard is silky and delicate. If there is no woven net, you can also use drawer cloth or * * *) instead.
four
The filtered egg liquid (skimmed if there is foam) is obviously much more delicate.
five
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 in the pot (after the boiler boils, add the egg liquid. According to the dosage, steam for six to ten minutes. )
six
This is steamed with eggs and water in the ratio of 1: 1. Personally, I feel a little old. I suggest you put more water when cooking. Well, if this can be steamed successfully, you can add your favorite food or marinade to make more delicious and unique food.
Question 7: How to make the steamed egg custard tender and delicious? Step 1: Beat the eggs well, add the same amount of water or chicken soup, mix well and add the right amount of salt to taste.
Then put the egg mixture into a large bowl and wrap it with plastic wrap. This step is very important, and the plastic wrap must be sealed.
Otherwise, the air will run into the egg juice, and the steamed eggs will not look good or taste good.
Step 2: put the big bowl in the microwave oven and steam it with "thawing" fire. low heat
The reason is that eggs will slowly solidify due to slight heat. If you use large firepower, the egg will "explode" at once. ordinary
Generally speaking, it takes about 15 minutes for two eggs, but different microwave ovens must be adjusted.
If you want to make the steamed eggs fancy, you can take them out when the eggs are almost steamed and add shrimp, rice, mushrooms and chopped green onion.
Then seal the bowl and steam until cooked. This is a bowl of steamed eggs with rich materials, good-looking and delicious, instead of
"Good things sink to the bottom of the bowl" Steamed eggs!
Question 8: How to steam the tender egg yolk soup?
Exercise:
1. Preparation ingredients: 1 egg yolk, and appropriate amount of warm water.
2. Separate the egg white from the yolk, leaving the yolk.
3. Break the yolk with chopsticks.
4. Add the broken egg yolk into warm water (it should be warm water and slowly add the egg yolk, but I am the other way around) and stir well.
5. Skim off the floating foam with a spoon.
6. While the pumpkin was being cooked in the rice cooker, it was steamed in the rice cooker.
7.8.9. It takes about 12 minutes to steam the egg yolk soup.
Reminder: Be sure to use warm water, so that the steamed custard will be tender and melt at the entrance. Even without the flavor of various seasonings, the baby loves to eat and is easy to digest.
Protein should be supplemented after the baby 10 months.
Question 9: How to make the custard tender? 1. Let's talk about ingredients and proportion: one egg, about 200ml of cold boiled water (you can use a bowl without a measuring cup, and the proportion of eggs to a bowl of water is more appropriate), and the amount of salt is also appropriate.
Remarks: If the egg is taken out of the refrigerator, it is best to leave it at room temperature for a period of time and heat it slightly before making it. It is best to use cold boiled water for water. If you can't wait for cold water, you can also use the mineral water in the water dispenser. But it is best not to use raw water and warm water above 40 degrees, or even boiled water.
2. The eggs are scattered. Beat the eggs well, especially the egg whites. If you can't open them, the custard will be uneven.
3. Add some salt to the beaten egg liquid to taste.
Remarks: It is not recommended to add too much seasoning to custard, especially .........