To make a perfect egg custard, the technical content is not high, as long as you master a little skill, then let's take a look at the specific practices.
1. First, prepare the ingredients and cut the shallot leaves into chopped green onion as the final ornament.
Take out a small bowl, beat three eggs, add 1.5g salt, and stir quickly in one direction with chopsticks.
Add a little warm water and continue to stir the egg mixture in one direction. The ratio of egg liquid to water is 1: 2, and it is best to make bubbles.
After blowing the bubbles, use a small spoon to dig out all the bubbles on the surface of the egg liquid.
2. First boil the water in the pot, pour the egg liquid into the container for steaming eggs, cover it with plastic wrap to prevent water vapor from dripping into the custard again, and then poke a few holes in the plastic wrap with a toothpick.
After the water is boiled, put the egg mixture on the grate and turn on the small fire. The lid must be opened, not too tight.
Then steam for about eight minutes.
Steamed in eight minutes. Uncover the plastic wrap after cooking, pour in proper amount of soy sauce, pour in some sesame oil, and sprinkle with chopped green onion.
I don't know whether you like sweet or salty food, but the trick is the same, but the ingredients in the last step are different.
Teddy boy has something to say:
1. When steaming eggs, don't mix the egg liquid with raw water, but cool it to warm water, so that a flat and tender custard can be steamed.
2. The time for steaming egg custard should not be too long, nor should it be steamed with fire. 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.