-Smooth as a mirror of egg custard-
By moving mom to cook a beautiful dish.
-materials-
The precautions are in every step. Many links will affect the finished product: the temperature of the egg, the temperature of the water, whether to put the egg liquid bowl after boiling, the container used, whether to stir evenly, whether to sieve, and whether to increase the time according to the number of steamed eggs.
2 or more eggs
2 grams or more of soy sauce.
A few drops of sesame oil
Chop half root of shallot.
-practice-
First, put a proper amount of water in the pot and boil the water to prepare steamed eggs. Don't use too little water.
Beat eggs Error-prone index: Samsung. Beat the eggs into a smaller container. It is best to take the eggs out of the refrigerator one night in advance because of the temperature.
If you forget, just:
1. Wash the egg shell and soak the raw eggs in ordinary water.
2. After the egg is beaten, let it stay in the container a little longer.
Prepare water. (Error-prone index: four stars) Take the same amount of warm water as the egg liquid, that is, take as much warm water as the egg liquid. The water in the bowl should be hot and comfortable to drink, neither hot nor cold.
Mix the egg mixture with water. (Error-prone index: Samsung) Pour the egg liquid and water into a slightly larger container and stir, stir and stir. Be sure to mix well!
If you don't like bubbles at the bottom of custard, you must pay attention to two points:
1. Be sure to mix it evenly, and the interval from stopping mixing to putting it into the pot should not be too long!
2. don't put salt, and finally add light soy sauce to taste.
The most important step: sieve to soak! (Error-prone index: one star) Screening and foam removal are completed, as shown in the figure. The purpose of sieving is to remove the membrane tendons of eggs and bubbles generated during stirring. Wash the sieve with water every time the finished liquid is screened. There will still be bubbles in the bowl. Use chopsticks or the tip of a piece of kitchen paper to remove them. The steaming process won't defoam.
Supplementary explanation:
1. Even if you pursue absolute exquisiteness, three times is basically enough.
2. The fineness of the sieve is based on the ability to filter out the egg fascia.
3. After sieving, the custard tastes consistent from the surface to the bottom and is very delicate.
Add auxiliary tools. (Error-prone index: half star) Cover the bowl with egg liquid, or cover it with a small dish, or cover it with plastic wrap, or cover it with tin foil, but if it is extremely thick tin foil, it is not recommended to cover it, and steam will blow it up.
Steam for 8 minutes. (Error-prone index: Samsung) After the water boils, put the custard bowl into a pot with a small steamer or a small bracket, and simmer for 8 minutes. When the water is boiling, don't put the bowl when it is very angry. It's very hot. Open the lid to make the gas smaller before putting the bowl. Don't put the bowl in the pot before heating the water. When the water boils, put it in the egg bowl.
Supplementary explanation:
Most people have no problem steaming for 8 minutes, but it may be because of such things as:
1. Different stoves and pots put different amounts of water, resulting in different amounts of steam from "big fire steaming".
2. Differences in steamed egg custard utensils
Time is up! (Error-prone index: half star) 8 minutes, don't worry about opening the lid! Wait for a little less air before opening it, and take it out as shown in the above picture.
Add your favorite seasoning, chopped chives, soy sauce and sesame oil. Note: the custard is too tender. When it is poured, the falling soy sauce may break the surface of the custard.
-tips-