steamed egg soup

ingredients: 2 eggs.

ingredients: 1 tsp steamed fish and soy sauce, 1 tsp cooked hot oil, 6ml boiled water.

Steps and methods:

1. First, prepare a suitable bowl, then beat the eggs into the bowl, then add 6ml of boiled water and stir in one direction with chopsticks to make egg liquid. (When doing this step, remember, don't add cold water, you must use cold boiled water, and the amount of water should be about 3 times that of eggs, that is to say, 3 ml of cold boiled water should be added to an egg. According to this calculation, if there is too little water, the steamed egg cake will be hard, and if there is too much water, the custard will not solidify well. )

2. After the eggs are stirred into egg liquid, there will be floating foam on the surface. At this time, use a spoon to skim off the floating foam, so as to avoid bubbles in the egg custard, and the steamed egg custard will not have a honeycomb.

3. Bring the water to the boil, first add the stirred egg liquid, then cover it, then turn to medium heat and steam for about 8 to 1 minutes. If the amount of egg liquid is small, it will be cooked in 8 minutes. If there is more egg liquid, steam it for 2 minutes as much as possible before turning off the heat.

4. After the egg custard is steamed, change the flower knife, then pour some steamed fish and soy sauce or soy sauce, and then pour a teaspoon of cooked oil, and you can start to enjoy the delicious food. There is no need to add salt to steamed egg custard in my house. If you like to eat chopped green onion and coriander, sprinkle some chopped green onion while the egg custard is still hot.

5. The egg custard steamed by my method tastes fragrant, soft and smooth, and it won't run out. The prepared egg custard is as delicate as tofu, and the old and children like it very much. In order to taste better, I cut the custard into small pieces with a knife after steaming it, which makes it more delicious! If you have a meal, I suggest you come to such a bowl of tender egg custard, which is delicious, nutritious and easy to digest.

Gourmet talk about nagging:

First, the two main points of steaming egg soup are that the water must be boiled before steaming it in egg liquid. Another point is that the time to steam the egg custard should be controlled at about 8 minutes, and it should not be steamed for too long. If it is steamed for too long, the egg custard will be very old and hard.

second, the last point is that the water added to the egg liquid should be boiled in cold water instead of cold water. As long as these two points are mastered, the tender and smooth egg custard can be steamed.