Egg custard is a home cooking dish made with eggs, delicate and soft. Eggs with sufficient protein, body fat, vitamins and iron, calcium, potassium and other minerals needed by the body, protein for high-quality protein, the liver structure is damaged with the restoration of efficacy; with the brain brain, protect the liver, prevent myocardial infarction, prevent cancer, anti-aging, skin care and beauty of the efficacy.
Steaming egg custard is very popular with our favorite dish, steaming success of the egg custard, not only like the old tofu as tender, nutrients well digested and absorbed, but also very suitable for babies and the elderly to take. However, many people are not easy to do the egg custard, do out of the egg custard and old and difficult to swallow, no egg custard that kind of tender flavor, will continue to have a lot of honeycomb eyelets occur, the following will let us look at the steamed egg custard tips, there are three very important point oh!
The first step: prepare food in advance. Food: a fresh egg, salt, warm water, sesame oil, green onion. To pay special attention to is, if the egg is to take out of the freezer, then it is best to let it stay at room temperature for a period of time, so that it slightly back to the temperature, the water is best to use the temperature of warm water, but the temperature can not be too high, do not have to be higher than 40 degrees; can not be immediately with raw water; not to mention the use of boiling water, or it will be immediately turned into egg flowers.
The second step: eggs beaten. Put the eggs in a bowl, as big as possible, so that in the case of breaking the eggs is good to actually maneuver. In addition to this, in the case of beating the eggs put a small amount of salt is enough, it is proposed not to put the rest of the seasonings, especially MSG. Beat the eggs, when beating the eggs, must be beaten well, especially the part of the egg white, if not beaten well, the egg custard body will not be proportional, the tone of the egg custard will be white and yellow. In addition, warm water should be added in the whole process of beating eggs, to be added in three times, and the proportion of water in the egg is generally 1:2. will beat the proportion of the egg over fine gauze net, filter out the sediment in the egg, after consideration of some Styrofoam, with chopsticks to remove the Styrofoam, or else steamed out of the egg custard surface will occur in a small rain spot.
Step 3: Steam egg custard. Will get good eggs with plastic wrap sealed, and then use a bamboo stick in the plastic wrap on the top edge of the poke 5-6 small round holes. That is to let the proper water vapor into the bowl, and at the same time can also avoid the steam condensation of water droplets to the top of the egg. Once everything is ready, it's time to steam. Special attention should be paid to the fact that the steaming time period can not be too long, because the egg with sufficient protein, heating to 85 ℃ up and down will slowly coagulate into a block, if the steaming time period is too long, it will make the egg custard hard, protein damage. At the same time when steaming the proposed lid does not have to cover very tightly, leaving a little gap, while steaming while running, due to the steam is too large will cause the egg custard to occur honeycomb, the fresh aroma is reduced. Well, after steaming, add a little green onion and sesame oil on top can start Oh!
Now understand how to steam eggs, steamed out of the custard will be tender and smooth? In fact, the key is three points: one is to break the egg with warm water; two is to break the egg to be considered, this step is very important, the decision-making egg custard is not smooth, meticulous; three is to tie some holes in the upper side of the plastic wrap, while at the same time pay attention to the steam does not have to be too large. Just pay attention to these three points, I believe you do out of the egg custard will be both soft and delicious, still waiting for which, quickly try it!
Well, today's introduction is here, you like to eat egg soup? What are your different opinions and views on making egg custard, why don't you discuss and communicate with each other, and feel free to reply!