Many people feel that steaming egg custard is very simple, egg liquid with a little water, steamed across the water can be, and not so simple. In the production of egg custard, have you encountered any problems? For example, the egg custard tastes old, or there are many air holes, or the surface is not flat, all caused by the wrong method.

If you like to eat egg custard, you should learn the right way to make sure that it is as smooth and flavorful as in restaurants, without any fishy taste, and with no air holes in the surface. I share with you the way of steaming eggs, is with the hotel chef to learn, to make the egg custard fragrant soft and smooth, to master a few methods, the following I will actually say a word with you. Steamed egg soup prepared in advance raw eggs, salt, soy sauce, soy sauce, rice wine, sesame oil, small scallions, cold boiled water.

Prepare a heat-resistant bowl, beat in 3 eggs, one person an egg on the line, 4 their own food to beat 4. Add 3 grams of salt, an egg 1 gram of salt, saltiness is just right. Add a spoonful of rice wine, that is, a soup ladle, and mix with chopsticks for 1min, so that the egg whites and yolks are well mixed, and you can't see the transparent color of the egg whites. Add 225mL of cold boiled water to the egg mixture, mix again with chopsticks, and then use a spoon to skim off the white foam on the surface after bubbling, and leave it for 1min.

Wrap the bowl with plastic wrap, and then replace the wooden stick to tie up a number of small round holes for air permeability. Remove from heat and put water in a pot, bring to a boil over high heat, place the bowl in the pot and steam over medium heat for 8min, then remove from heat. Remove the bowl, remove the plastic bag, with a clean knife egg custard cut to tic-tac-toe, drizzle into the appropriate soy sauce, sesame oil, sprinkle some green onions, delicious smooth egg custard is ready.

Methods summary seems simple steamed egg custard, why the restaurant chef do so delicious? Because we understand the methods, many people do not know. Eggs can not only put salt, but also need to add wine

Playing salt when beating eggs has 2 meanings, one is to enhance the salt flavor, the other is to promote the protein coagulation, edible salt can make the protein hydrolysis, then it is easier to form. Rice wine has a deodorizing and aroma-enhancing effect, it can remove the fishy taste of the egg and improve the fresh flavor of the egg. Does it have an alcoholic flavor? No, the alcohol evaporates at high temperature.