2. Add a small amount of water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.
3. Add a small amount of oyster sauce to water and stir well, then mix with egg liquid and stir well. Add a little lard.
4. Boil a pot of water and steam it. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.
About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop it a few times.
Steamed egg soup
Egg custard (3 pieces)
Dripping steamed fish and soy sauce can be enjoyed!
Pay attention to the following points, and you will surely steam a delicious custard:
1. The ratio of eggs to water is about 1: 1 or 1: 1.5.
2. Add warm water and mix well with the egg mixture.
Exercise 2
1. Beat the eggs into a bowl and add a little salt to break them.
2. Add egg liquid 1.5 times of cold boiled water and half a spoonful of starch.
3. Fully break up and mix well.
4. Sieve the egg liquid and filter out the floating foam.
5. 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).
6. Steam the cold water in a steamer 15-20 minutes, stew for 3 minutes and then take it out. Sprinkle a little soy sauce, vinegar and sesame oil on the surface of the custard before eating.
Cooking tips
1, the amount of cold cooking determines the tenderness of custard. The more water, the more tender the custard (not too much, too much won't form).
2. It is very important to beat the egg mixture evenly. If you beat it unevenly, the color of the custard will be yellow and white, which will not sell well.
3. The steaming time depends on the amount of egg liquid and water, and it is best not to steam the custard with raw water. I steamed the custard in cold water for nearly 20 minutes until the surface of the custard solidified, and then turned off the fire for 3 minutes. [ 1]
Exercise 3
1. Two eggs break up.
2. Add 150g water and mix well. The ratio of eggs to water is about 1: 1.5.
Filter with a filter
4. The filtered egg liquid is very delicate, and there are almost no bubbles.
5. Boil the water in the pot, cover with egg liquid, and steam in the fire for about 15 minutes.
6. The steamed custard is smooth, just like a mirror.
7. Cut the lean pork, carrots, green peppers and onions into pieces.
8. Heat the oil in the pot and stir-fry the minced meat until it changes color.
9. Season with soy sauce and sauce
10. Add carrots, green peppers and minced onions.
1 1. Stir well and the minced meat sauce will be fine.
12. Put minced meat sauce on the egg custard and you can eat it.
Cooking tips
Six tips for steaming egg soup;
1, beat the eggs without turning.
Pictures of custard made by different methods
Pictures of custard made by different methods (18 photos)
Circle horizontally or vertically so that the eggs are fully dispersed.
2. Be sure to use cold boiled water or pure water.
My experience is that one egg adds one and a half spoonfuls of water, two eggs add two and a half spoonfuls of water, and so on. A spoon is a spoon for serving vegetables at home.
4. Be sure to filter out the egg liquid and the bubbles before steaming.
The water in the steamer must be boiled first, and then steamed with egg liquid.
6, be sure to cover or plastic wrap to prevent water vapor from dripping into the custard.