Current location - Recipe Complete Network - Healthy recipes - What's the trick to stew eggs? Why doesn't my stew take shape?
What's the trick to stew eggs? Why doesn't my stew take shape?
After the water is heated, beat an egg, add sugar or salt, and add vinegar at will.

Egg custard, raw materials: 2 eggs, about 5 tablespoons (75ml) of cold boiled water, 3 g of salt 1/2 teaspoons, kitchen paper towels 1 and sesame oil 1/4 teaspoons (1ml).

Exercise:

1) Beat the egg mixture until the egg white and yolk are evenly mixed together without big condensation.

2) Add cold boiled water (don't add raw water directly), stir well while adding it, and then add salt and stir well.

3) Use a strainer to filter out bubbles, or use a kitchen paper towel to absorb bubbles on the surface of the egg liquid to ensure that the liquid level is smooth and flat, so that the whole custard will not have ugly beehives.

4) Cover with a layer of plastic wrap, put in a steamer, and heat over high fire. After the boiler boils, turn to low heat and steam for about 10 minute. After cooking, pour a little sesame oil along the edge of the bowl.

Super wordy:

* * Don't mix the egg liquid with raw water, or the steamed custard will be uneven and honeycomb. In addition, don't mix the egg liquid with boiling water, which will make the egg liquid mature and the steamed finished product agglomerate. Blending egg liquid with cold boiled water, that is, naturally cooled water after boiling, can be said to be the first step to steam out a smooth custard.

* * The time for steaming egg custard should not be too long, nor should it be steamed with fire. Otherwise, if the temperature is too high, the eggs will easily get old, and many bubbles and honeycomb structures will appear on the surface of the custard, which will affect the beauty of the custard.

* * Steamed egg soup can be eaten with seafood soy sauce or with sauces of various flavors you like. Personally, I prefer to add some sesame oil.