Actually, it's not difficult! Come and do it with me! Remember two things, and you can make a beautiful and smooth custard at once.
Because the heating principle of microwave oven is different from that of steamer, it is not appropriate to cook egg soup in microwave oven at high temperature, but at medium and low temperature.
Although there are some small cracks on the surface of the custard, it is not as smooth as that steamed in the steamer, but the internal structure is still very delicate, and the steamed custard is not at all deficient.
Ingredients: 78g egg liquid, cold boiled water 150g, a little light soy sauce, a little cucumber and a little camellia oil.
Production process:
1. Two earth eggs and a bowl of cold boiled water are ready;
2. Beat the eggs into the bowl;
3. Stir quickly and evenly with chopsticks;
4. Slowly pour the cold boiled water into the egg liquid, and then stir it evenly;
5. Filter with a sieve to remove floating foam and large egg white;
6. Cover the plastic wrap, and cut a few small holes on the surface of the film with scissors to breathe;
7. Send it into the microwave oven;
8. Adjust the microwave power to 50 (medium temperature) and heat for 10 minute.
Tips:
1. Use cold water instead of cold water. Because the chlorine molecules in the cold boiled water have been heated and evaporated, there will be no honeycomb in the custard;
2. When using the microwave oven to make custard, it must be medium-low fire, because when it is high, the egg liquid will boil and the custard will not be smooth;
3. Plastic wrap should be specially used for microwave, and should be perforated and ventilated;
The seasoning on the custard is adjusted according to the taste.