Eggs, cooked lard, shrimp, dried scallops, ham staring salted meat diced

Method: the egg knocked into a large bowl, add shrimp, dried scallops, ham diced, salted meat diced, salt, monosodium glutamate, green onion after mixing. In the bowl Xu Xu added 300 grams of warm water, add the side of the stir, and finally put cooked lard, into the pot steamed, about 10 minutes can be.

IngredientsMain Ingredients1 eggSupplementary IngredientsScented oil, salt, warm water, chopped green onion

Steps1.Prepare the required materials.

2. Crack the egg into a bowl and beat it with a whisk.

3. Add a pinch of salt and continue to mix well.

4. Add an appropriate amount of warm water.

5. Continue to mix well.

6. Sieve the well-mixed egg mixture.

7. The second sieve, after two sieve eggs will become more smooth.

8. Skim off the foam with a small spoon.

9. Covered with plastic wrap, steamed on the pot eight to ten minutes.

10. Remove the bowl and sprinkle with chopped scallions.

11. Mix the sesame oil and soy sauce with a small spoon and pour into the egg custard to enjoy.

Tips 1. Steam egg custard avoid adding raw water and hot water, add raw water because there is air in the tap water, the water is boiling, the air out, the egg custard will appear small honeycomb, affecting the quality of the egg custard, the lack of tenderness, nutrients will be damaged. It is also not advisable to use hot water, otherwise the boiling water will first be hot egg, and then go to steam, nutritional damage, and even steamed egg custard. It is best to use warm water to steam egg custard, will save the nutrition from loss, but also will make the egg custard surface smooth, soft and tender as brain, taste delicious.

1, a fresh egg. Knocked into a bowl, with a whisk to disperse, add a very small amount of salt to mix, this time the egg will be thinner than before, yellow.

2, then add a small amount of water. Preferably lukewarm water. Cold water is not very good, hot water is even worse, as soon as you rush in, it will become egg flowers.

3, add a small amount of oyster sauce in water and mix it into the egg mixture. Then add a small amount of lard.

4, boil a pot of water, put on the steam compartment. After the water must be open, and then put the egg on the steam compartment, and then open a small fire, the lid must leave a gap, do not cover tightly. This way, the steamed egg custard will never have honeycomb eyes, and the texture will not be old.

About 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add meat flavor if you like) and a few drops of soy sauce on top and enjoy!

Pay attention to the following points, will be steamed delicious egg custard:

1. The ratio of egg and water is about 1:1 or 1:1.5.

2. Warm water should be added and stirred well with the egg mixture.

Practice two

1. eggs into a bowl, add a little salt to beat

2. add egg 1.5 times the amount of cold white water and a small half a tablespoon of cornstarch

3. once again fully beat, beat well

4. the egg mixture through a sieve, strained to remove the froth

5. poured into a baking bowl with a lid (if the container is not covered with a lid, you can add a Clingfilm, with a toothpick to tie a few small holes)

6. Cold water into the steamer for 15-20 minutes, simmer for 3 minutes and then out of the pot, eat before the surface of the egg custard drizzled with a little soy sauce, vinegar, and a small amount of sesame oil can be eaten

Cooking tips

1, the amount of cold white water determines the degree of the custard of the old and the tender, the more the more water the custard the more tender (and do not be too much ah, too much on the not shaped! ).

2, beat the egg liquid is very important, if not beat evenly, the egg custard color yellow and white, the appearance is not good.

3, the steaming time depends on the amount of egg and water, and it is best not to use raw water to steam the custard, I cold water into the pot steamed nearly 20 minutes to the surface of the egg solidified after turning off the heat and simmering for 3 minutes.

Practice three

1. two eggs beaten

2. add 150 grams of water and stir, egg and water ratio of about 1:1.5

3. filtered with a strainer

4. filtered egg is very fine, almost no bubbles

5. pot of boiling water, the egg mixture covered with a lid and put it in the high-fire steaming for 15 minutes!

6. Steamed egg custard is very smooth, like a mirror

7. Pork, carrots, peppers, onions are cut into minced

8. Pan oil heating, the next minced meat stir-fried until browned

9. Put soy sauce and seasoning sauce to taste

10. Put in the carrots, peppers, onions

11. Stir fry can be. Minced meat sauce is ready

12. Put the minced meat sauce on top of the egg custard, eat it

Cooking tips

6 tips for steaming egg custard:

1, do not beat the eggs in a circle, beat them horizontally or vertically, so as to break the eggs sufficiently

2, be sure to use cool white water or purified water

3, My experience is that one egg plus one and a half spoons of water, two eggs will add two and a half spoons, and so on, the spoon is said to be the home of the vegetables of the spoon

4, before steaming, be sure to filter the egg liquid, the air bubbles filtered out

5, the water in the steaming pot must be boiled, and then put the egg liquid in the steaming

6, be sure to cover the lid or plastic wrap, to avoid dripping moisture into the inside of the egg soup

6, the water vapor is not a good idea. to the inside of the egg custard