Steamed egg custard is a good way to eat eggs. It tastes delicious and has little nutritional damage, and is suitable for all ages. However, the following four points should be avoided in making steamed egg custard: (1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. After the water is boiled, the air will be discharged, and the custard will have small beehives, which will affect the quality of custard, lack tenderness and damage its 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. (2) Avoid stirring the egg liquid violently. Stir the egg liquid violently or for a long time before steaming will make the egg liquid foam, 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. (3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife, and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. In this way, the custard is delicious, tender and nutritious. (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, when heated to about 85℃, it will gradually solidify into pieces. If the steaming time is too long, the custard will become hard and the protein will be damaged. Too much steam will make the custard honeycomb and reduce the umami taste. The best way to steam the egg custard is to deflate it, that is, when steaming the egg custard, don't cover the lid tightly, leave a little gap, and run away while steaming. The best time to steam eggs is when they are ripe and tender. Skillfully steamed egg custard: cover a small plate on the container used, and then steam it. No matter how long it takes, whether it is thick or thin, it is still smooth and tender. Steamed egg custard: Whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred well, in addition to putting a proper amount of water. When stirring, air should be mixed evenly and the time should not be too long. The temperature is also directly related to the stirring of the egg liquid. For example, when the temperature is below 2℃, the stirring time should be longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is above 2℃, the time should be shorter. Don't put oil and salt at the beginning of stirring eggs, which will easily destroy the colloid of eggs and make the steamed egg soup thick and hard; If you stir the egg mixture evenly and then add the oil and salt, stir it a few times and put it into the steamer, and the egg custard will be very soft when it comes out. New technology of steaming egg custard When your steamed egg custard is honeycombed, you may wish to try the following methods when water and eggs are separated: 1. Water addition: 1-3 parts of water can be added to an egg with the same weight as the egg, 1 part of water egg custard is harder, and 3 parts of water egg custard is softer. Choose according to your needs; 2, water type, temperature: when adding water, add warm water of about 3 degrees (do not use tap water); 3, other accessories: the right amount of salt suitable for your taste, chopped green onion; 4. Fully stir evenly: stir the eggs and water with chopsticks or an egg beater with one hand, and rotate the container with the other hand until bubbles 1 cm high appear on the egg liquid; 5, put enough water in the steamer, put the beaten egg liquid in the steamer and steam it. After the boiler is boiled, record the time and steam for 1 minutes. 6. Take out the egg custard from the steamer, and add vinegar, sesame oil, soy sauce, chicken essence and other seasonings according to your taste. You can eat it. Pay attention to a few points, and you will definitely steam out delicious custard: 1. The ratio of eggs to water is about 1: 2; 2. Add warm water and mix well with egg liquid; 3. Add sesame oil, salt, chicken essence, chopped green onion and other condiments and stir a little; 4. After the water in the steamer is boiled, put it into a bowl filled with egg liquid, steam it on low heat until the egg liquid is solidified, and then turn off the heat. A bowl of delicious egg custard was born. The fresh shrimp and egg soup I made is delicious and tender! (Seafood is the best) Ingredients: two eggs, 5g fresh shrimps. Accessories: onion, peanut oil and salt. Practice: Beat the eggs in a bowl, add chopped shrimps and a little chopped green onion, salt and peanut oil, and beat them evenly (be sure to spill the eggs, subject to the appearance of many small bubbles on the surface). Then, take a cup of 1 ml of water at about 8 degrees, and let go of the water while beating until the eggs are completely loose (note; Water can be as much or as little as you like, but you must not pour it all at once. Finally, put water in the pot to catch fire, and steam the bowl directly in the water for 1 minutes (note: be sure to turn down the fire after the water boils). The egg custard made by my method is absolutely nutritious and tender. The specific method you must try is smooth and tender egg custard. Because a person eats it, only one egg is beaten in a small microwave container with a lid. Carefully stir it to prevent it from bubbling, and then slowly inject the prepared salt and cold boiled water with soy sauce into it and mix well. I steamed it in an iron pan. Boil more water and put a steaming rack for the rice cooker in it. Cover the prepared egg liquid and put it in. Use a chopstick to support the lid so that it can't be tightly covered. Steam it on medium heat for about 2 minutes. The effect is very good, flat and smooth, and it will tremble slightly like tofu brain as my sister said. Maybe it's a little too much soy sauce, so it's chocolate-colored when steamed. I used laver, dried sea cucumber, minced shrimp, chopped green onion, a little soy sauce, a little sesame paste and a little sesame oil, and mixed some juice and sprinkled it on the steamed egg custard. How to make egg custard without bubbles? Teach you a good method: 1. Open 2 eggs, add a spoonful of salt, and beat them away. 2. Add warm water at 3-4 degrees while beating until bubbles. 3. The more water you add, the more tender the egg custard is. 4. Put it in a pot and steam it for about 5 minutes.