Eggs, fresh whitebait, onion, ginger, salt, cooking wine and oil.
working methods
1. Beat eggs and put some salt in them.
Step 2 wash whitebait
3, onion chopped green onion, ginger minced.
4. Add a little cooking wine to the egg mixture and add chopped green onion and Jiang Mo.
5. Spread a proper amount of whitebait on the bottom of the steaming bowl.
Step 6 pour in the egg liquid
Step 7 cover with plastic wrap
8. Boil water and steam 12 minutes.
How to steam egg custard well
Many friends like to eat steamed egg soup. Although it is not difficult, the steamed egg custard is often uneven, ugly in appearance and dry in taste. The following are some precautions for steaming out good egg custard for your reference.
Whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred evenly, in addition to putting the right amount of water.
Egg liquid is a sticky colloid. When stirring the egg mixture, air should be evenly mixed into the egg mixture. The longer the eggs are stirred in a certain range, the more air is mixed. However, if the time is too long, the properties of the colloid will change, the viscosity of the egg liquid will decrease, the film will break and the mixed air will escape. Therefore, the time to stir eggs must be appropriate.
Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time should be longer (about five minutes) to ensure that the egg liquid is mixed with moderate air, and there are holes of different sizes invisible to the naked eye after steaming; When the temperature is above 20℃, the time for stirring eggs should be shortened.
If you put oil and salt into the egg at the beginning, it is easy to destroy the egg colloid, and the air will not go when stirring, so that the steamed egg soup will be thick and hard; If you stir the egg mixture evenly and then add oil and salt, stir it for a few times and put it in the steamer, the egg custard will be soft when it comes out.