Hello everyone, I am A Fei. Eggs are definitely a nutritious and healthy food. It is not an exaggeration to call it "the ideal nutrition bank for human beings". It is friendly and down-to-earth.

It is also possible to add egg custard to your baby's complementary food. If you make it yourself, it is easier to digest and hygienic than other foods, so your baby can eat it with confidence.

If you want the steamed egg custard to be tender and smooth without honeycombs, it would be wrong to simply steam it in a pot with water. Add two more steps to make it tender and smooth.

1. First beat 4 eggs in a measuring cup. When you beat them in the measuring cup, you can see how many milliliters 4 eggs are.

These 4 eggs are about 200 ml. Pour the eggs into the bowl.

The first key point for steamed egg custard is the ratio of egg liquid to water: 1:1.5 is the best way to make it tender and smooth when steamed.

Let’s prepare 300 ml of warm water at about 60 degrees.

Using raw water will easily produce a large number of bubbles to form honeycomb eyes, and the steamed custard will be uneven. Warm water can avoid this phenomenon very well.

Add some salt to the water to increase the base flavor, stir with chopsticks to break up the eggs. Pour in the prepared warm salt water.

Salt can solidify the protein quickly, so that it can be set without scattering when steamed.

Stir for a while, thoroughly break the egg white inside until there are no lumps, and use a spoon to skim off the air bubbles on top to avoid forming honeycombs.

Don’t rush to steam at this time, add 2 more steps, and the custard will be smoother, more tender and smoother.

Step one: Filter through a tight filter to remove air bubbles and unbroken egg whites.

Step 2: Seal the egg liquid with plastic wrap to prevent water vapor from dripping and clumping during the steaming process. Use toothpicks to poke some small holes to facilitate the flow of steam, so that the inside and outside of the egg custard maintain the same smoothness. Tenderness.

2. After the steamer is filled with air, put the egg liquid into it and steam over medium to low heat for 6 to 8 minutes. Do not steam over high heat, as it is easy for the inside and outside to be inconsistently cooked and tender.

Lift the lid of the pot once during the fourth minute of steaming to release the air, which can also effectively prevent the formation of honeycombs.

When 8 minutes are up, take out the custard, peel off the plastic wrap, cut it into small pieces with a knife, and top with light soy sauce and sesame oil.

Sprinkled with chopped green onion, the custard is delicate and silky from the inside to the outside, without any honeycomb holes. It is fragrant and tender, so delicious.

You can try this method to steam egg custard for children. Eggs and milk go well together.

To make egg custard, 1: Beat the eggs first

Beat 3 eggs, add a little salt to the base, add 2 drops of sesame sesame oil, stir with chopsticks, and pour 300 ml of pure milk, stir evenly.

The ratio of milk to egg liquid is 2:1, which is more delicate than steamed custard.

Prepare another bowl, brush it with vegetable oil around it, and pour the milk and egg liquid into it.

Brush with oil to prevent the finished custard from sticking to the bowl.

Friends who often make steamed egg custard know that when the egg custard is finished, it will stick to the bowl, making it difficult to clean the bowl.

2: Steam in the pot

Add 2 more steps before steaming:

Step 1: When using chopsticks to stir up the egg liquid, a lot of liquid will be produced Small bubbles. Before steaming, pass the egg liquid through a sieve to drain out the air bubbles inside.

There are no bubbles and it becomes smoother after steaming. When it comes out of the pan, it is as smooth and tender as jelly.

Step 2: When steaming, cover it with a plate to isolate the water vapor and prevent it from flowing in, so that the custard can be smoother.

After the water in the pot boils, put the egg liquid on the grate, cover the pot, and steam it for 12 minutes.

When it’s time, take it out, cut it into even pieces, pour steamed fish with soy sauce, sprinkle with chopped green onion and you’re ready to eat.

Next, let’s make a soft-bottomed shrimp dish that both adults and children love to eat. It’s light and delicious and nourishes both health and stomach.

1. Process the shrimps

Slit the back of the fresh shrimps and cut them in half from the middle. Cut the shrimps open to make them more flavorful.

Beat a few more eggs and the whole family can have a few spoonfuls to satisfy their cravings. Crack 6 hens' eggs into the bowl, add salt and chicken powder to increase the base flavor, stir for a while with chopsticks, and stir the egg whites until there are no lumps.

If you want to steam the egg custard to make it smooth, tender and without pores, you cannot use cold water, but warm boiled water. The ratio of egg liquid to water: 1:1.5

Too little water It will become hard when steamed, and if there is too much water, it will not be easy to shape.

2. After stirring thoroughly, use a leak-proof drain to remove the air bubbles and unbroken egg liquid inside, and then seal it with plastic wrap to prevent water vapor from dripping in during steaming and causing uneven surface. .

Poke some small holes in the plastic wrap to facilitate steam circulation and heat more evenly.

After the pot is boiled, put it in the basket and steam over medium heat for 5 minutes.

3. Taking advantage of this free time, let’s cut some diced cucumbers and carrots, and put in corn kernels. It looks delicious and nutritious.

After cutting, blanch it in boiling water to remove the raw meat.

Cook for about a minute and add the shrimps. Basically, the shrimps are cooked as soon as they are rolled and change color.

4. Heat the pot, add clear oil, so that it will be more shiny when fried. Put all the ingredients into the pot and stir-fry evenly over high heat. Cook some cooking wine along the edge of the pot to bring out the aroma.

Add two tablespoons of water, a little salt, sugar, chicken powder, and chicken juice to highlight the umami flavor. After boiling, add some cornstarch powder to thicken the juice.

At this time, the custard is also steamed, it is smooth and smooth without any holes, and it is no different from pudding.

Cut the egg custard into small pieces and pour the freshly cooked sauce on it. The taste will be different immediately. You may not like ordinary egg custard, but with this soup base, there is no fishy smell of eggs at all, and it is full of fresh flavor. It is really hard to eat enough every day.

When making egg custard, don’t add a little more water and steam it in the pot. Add these 2 more steps to make it delicious, smooth and tender. The more the children eat, the more they want to eat it.