Since I became a mother, when my children were young, I also used egg custard as their staple food. Because it is delicious, easy to digest and has high nutritional value.
But it takes a little skill to make custard delicious Come on! Before it is too late, let's prepare the ingredients.
Two eggs 120g
240 grams of warm water
A little salt
A little oyster sauce
A little sesame oil
A little leek
Everything is ready, let's get started!
1. Break the prepared eggs in a container, add appropriate amount of salt, then mix with warm water and stir well.
2. Filter it back and forth twice with a sieve to remove floating foam.
3. Cover the filtered egg liquid with plastic wrap and poke a few small holes in it with a toothpick.
4. Boil water on the pot and steam over low heat for about 10 minutes.
5. Take out the pot, add appropriate amount of oyster sauce, drizzle with sesame oil and decorate with shallots.
You're done!
First of all, talk to you about the most common problems of steamed egg custard:
1, steamed too much, old. Mainly eaten, the taste is not tender and smooth, and there are too many holes;
2, the ratio of egg liquid to water is wrong, either too thin and not solidified, or too dry to eat solids.
Below, the simple kitchen will teach you the simplest and most easy-to-understand operation process of steaming egg custard, ensuring that you can make a refreshing and smooth egg custard:
1. Prepare two eggs, beat them into a bowl, add a spoonful of salt and break them up. As for how often there is a knock on the door, those who use chopsticks can knock 200 times, and just count to 200 when knocking;
2, prepare warm water, it must be warm, not hot. Then warm water: egg liquid = 1.5: 1, pour into a bowl, stir evenly clockwise, and cover with plastic wrap;
3. Prepare a pot to boil water (this step can be prepared when beating eggs), and steam it in a steamer. It is recommended to steam for 8 minutes on medium heat.
4, out of the pot. You can pour a little soy sauce, sprinkle a little chopped green onion and wipe a little lard. The taste is more fragrant and smooth.
The custard made in this way must be tender, smooth and delicious, without excess water. If you have better production or know-how, please comment and learn.
I just made a steamed clam egg two days ago, which is beautiful and delicious for all ages. Light and delicious, the entrance is tender and smooth, and it is a perfect match with a piece of rice. Because the clam itself is rich and tender, it is not recommended to add fresh seasonings such as monosodium glutamate or add more salt when cooking, otherwise it will lead to the loss of umami flavor and the loss of the characteristics of the dish itself.
As for the custard, we need to pay attention to two points: when sending eggs, add a little cooking wine to remove its egg flavor, do not add cold water, and cook the eggs with warm cold water (pay attention to the temperature, otherwise the egg liquid will be scalded and solidified), which can increase the tenderness and taste of the custard; Filtering out the foam on the egg liquid with a fine sieve can make the surface of the steamed custard smooth and flat.
Ingredients: 200g of clams, 3 eggs, 2 onions and 2 slices of ginger.
Seasoning: 5g of seafood juice and 5g of cooking wine.
1. Boiling: soak the clams, spit sand, wash them, add cooking wine and ginger slices into cold water, and cook until the mouth is open and take them out.
2. Beat eggs: Beat three eggs, add warm water and a little cooking wine, and mix well.
3. filtration: filter the egg liquid several times with a strainer to remove impurities and bubbles, so that the steamed eggs are smoother.
4. Bowling: First beat the clams into flower shapes, and then pour in the egg liquid sieved by a sieve.
5, film: wrap the bowl with high-temperature plastic wrap, and tie a few small holes with pressing lines to facilitate escape.
6. Steaming: after boiling water, turn to low heat, steam for about 10- 12 minutes, and then simmer for 3-5 minutes.
7. Finish: remove the plastic wrap after taking it out, sprinkle with chopped green onion and season with seafood juice, and serve.
These are just some sharing for the landlord. Please give me a feedback if the test passes.