I. Materials
Ingredients: 2 eggs;
Accessories: a little salt and a little cold boiled water.
Second, the steps of practice
1, knock the fresh eggs into a bowl, use an egg beater to disperse, and add a small amount of salt to mix well.
2. Pour in the cold boiled water and gently stir well.
3. Filter the egg liquid and pour it into a bowl.
4. Seal the bowl with plastic wrap.
5, from the pot, add water, after the water is boiled, put the bowl into the steamer.
6, small and medium fires,
1 0-15 minutes, turn off the fire, stew for1minute and uncover.
Third, matters needing attention
1, the ratio of eggs to water is1:1,1:2 or 2: 1, but the concentration of egg custard is different.
2, steamed eggs avoid adding raw water and hot water, raw water because there is air in tap water, after the water is boiled, the air is discharged, and the egg custard will have small beehives, which will affect the quality of the egg custard, lack tenderness and damage nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will first heat the egg liquid and then steam it, which will damage the nutrition and even steam the egg custard. It is best to steam the egg custard with cold boiled water, which will avoid the loss of nutrition and make the egg custard smooth, soft and delicious.
3. Stir the egg liquid violently or stir it for a long time before steaming, which will make the egg liquid bubble, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture, add cold boiled water, and then slightly break it up and stir it.
4, the steaming time should not be too long, and the steam should not be too large. Because the egg liquid is rich in protein, it is heated to
At about 85℃, it will gradually solidify into pieces. If the steaming time is too long, the custard will harden and the protein will be damaged. Too much steam will make the custard honeycomb, and the umami taste will be reduced. It is advisable to steam the eggs when they are cooked and tender.