In fact, steaming egg cakes is not difficult at all, and it is easy to succeed as long as you master three points.

1 the ratio of eggs to water.

It is most appropriate to control the ratio of one to two, and the entrance will melt and will not disperse, just right for molding. If you like to eat something older, you can adjust the ratio to 1: 1.5, which is the maximum. If you put less water, it won't taste good, and it will be hard and easy to get out of the honeycomb. After mixing well, either sieve or skim off the floating foam.

2 mastery of temperature.

The heat of steamed egg cake is very important. Even if the proportion is well mastered, it will be wasted if you can't master the heat. Put the egg liquid in a steamer and bring it to a boil. Steam for five minutes first, then turn off the heat, and steam for another 20 minutes under the condition that the water in the steamer is not gurgling and can't afford big bubbles.

3 plastic wrap.

In general, if you master the above two points, you will be more than half successful. That's what my mother did. After I improved my cooking skills in recent years, I developed a good method that is more practical, that is, cover it with plastic wrap when steaming.

My mother's steamed egg cake is very good and successful, but the fly in the ointment is that there is a circle of water where the edge of the bowl contacts the egg cake, which greatly affects the face value and taste. If we cover it with plastic wrap before steaming, the problem will be solved easily. Keep your mouth shut, no gaps.

As long as you master the above three points, your steamed egg cake will be smooth and delicious, and it will melt in your mouth. Maybe we can compete with Michelin chef.

With the improvement of people's living standards, the egg cake has also been upgraded. In order to avoid the monotony of steaming the egg cake, I will share with you three upgraded ways to eat the chicken cake.

1 Change the water into milk, add a little sugar, wipe a little olive oil or other tasteless oil in the bowl, add the egg liquid, steam it in the same way, gently invert it into a plate, add a little fruit, and it will become a fruit egg custard with a off the charts value.

2 when steaming, put a few shrimps and a little chives on the egg mixture and steam together. It becomes a delicious steamed egg with shrimp, which costs dozens of dollars in the restaurant and a few dollars at home. Water can be less when steaming, otherwise it will not bear the weight of shrimp and cause collapse.

After steaming the egg cake, stir-fry the lean meat stuffing with oil, put it in Pixian bean paste, which is extremely delicious and fried with oil, and pour it on the egg cake. A net of steamed eggs with red meat foam is ready, which is super delicious.