1. two eggs beaten

2. add 150 grams of water and stir well, the ratio of eggs to water is about 1:1.5

3. filtered through a strainer

4. filtered egg liquid is very fine, almost no air bubbles

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

6. steamed eggs are very smooth, like a mirror.

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

7. lean pork, carrots, peppers, onions are cut into the end

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

9. put soy sauce and seasoning sauce seasoning

10. into the carrots, peppers, onions

11. stir-fried can be, the minced meat sauce on the Do it

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

Cooking tips

6 tips for steaming egg custard:

1, don't beat the eggs in a circle, beat them horizontally or vertically, so as to break them up sufficiently

***18

Pictures of egg custard in different production methods

2, be sure to use cool white or pure water

3, my experience is that one egg plus one and a half spoons of water, two eggs add two and a half spoons, and so on, the spoon is to say that the family vegetables spoon

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

5, the water in the steaming pot must be boiled, and then put the egg mixture in the steamer!

6, be sure to cover the lid or plastic wrap, to avoid water vapor dripping down to the inside of the egg custard

According to the above six steps, you can definitely steam out a tender and slippery egg custard [2]

Practice four

Fresh eggs, four, add with the same amount of water and eggs and two grams of salt, open to uniform (like to eat a little more tender can be a bit of water), the beat evenly The egg mixture will be beaten evenly over a fine mesh net, filtering out the flocculent in the egg mixture (this step is very important, determining whether the egg custard is silky smooth and delicate). (This step is very important to determine whether the custard is silky and delicate. You can use a drawer cloth or stocking instead of a fine mesh.) The strained egg mixture (skimmed off if there is any froth) is obviously much more tender, and sealed with plastic wrap, but use a toothpick to poke five or six small holes in the wrap. This is to prevent the distilled water from dripping onto the egg mixture. Once everything is fully prepared, it's time to steam the eggs (bring the steamer to a boil, then add the egg mixture. Steam for six to ten minutes, depending on how many servings you have). This is a 1:1 ratio of egg and water, I think it's a little old, so I suggest you put a little more water in it. Well, if this can steam successfully, then you can add favorite food or marinade in it to make more flavorful and unique delicacies (e.g., crab meat, shelled clams, etc.).

The key to making it

1, blend into the eggs, use warm water, otherwise it will turn into eggdrop soup haha; in addition, regarding the amount of warm water, like dryer egg custard, less water, and vice versa - I personally feel that the ratio of 1:1, quite good, just like jelly.

***16

Specialty Food Egg Drops Pictures

2. To make the egg droplets delicate and smooth, you must first strain the egg droplets and filter out the froth.

3, covered with plastic wrap is to prevent the steam back to the egg custard, resulting in the surface of the egg custard "puddle" - it is recommended to use plastic wrap, but to use heat-resistant kind of