Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. protein is a high-quality protein, which can repair liver tissue damage. There are many ways to make egg custard. Let's take a look at the first one. Fresh eggs are smashed into a bowl, dispersed with an eggbeater, and mixed with a small amount of salt. At this time, the egg liquid will be thinner than before; Add a little water. Preferably warm water. Cold water is not very good, and hot water is even worse. As soon as it rushes in, it becomes an egg flower; Add a small amount of oyster sauce to the water and mix well, then mix well with egg liquid, and then add a small amount of lard.
Boil a pot of water, put the steaming partition on it. After the water is boiled, put the egg liquid on the steaming partition, and then turn on a small fire. The lid must be left open and not tightly covered. The custard steamed in this way will never have honeycomb eyes and the taste will not be old. About10-15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and the like according to your personal hobbies), and drop a few drops of steamed fish and soy sauce for your baby to enjoy! In the process of cooking, it must be noted that the ratio of eggs to water is about1:1or1:1.5, and then warm water should be added and mixed well with the egg liquid.
The second method of egg custard is to first beat the eggs into a bowl and add a little salt to break them up; Add egg liquid 1.5 times of cold boiled water and half a spoonful of starch; Fully break up and mix well again; Sieve the egg liquid and filter out the floating foam; Pour into the baking bowl and cover it (if the container has no cover, cover it with plastic wrap and stick a few holes with a toothpick); Put cold water in a steamer and steam for 15-20 minutes, then stew for 3 minutes before taking out. Before eating, sprinkle a little soy sauce, vinegar and a little sesame oil on the surface of the custard. It should be noted that the amount of cold boiled water determines the tenderness of the custard. The more water, the more tender the custard (not too much, too much will not form).