Steamed egg custard: whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred evenly, except for putting proper amount of water. When stirring, the air should be mixed evenly and the time should not be too long. Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, 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 higher than 20℃, the time should be shortened. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will be very soft.

When your steamed custard is honeycomb-shaped and the water and eggs are separated, try the following methods:

1, water: an egg can be added with 1-3 parts of water, 1 part of water-boiled egg soup is hard, and 3 parts of water-boiled egg soup is soft. Choose according to your own needs;

2. Type and temperature of water: When adding water, add warm water of about 30 degrees (don't 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 with the height of 1 cm appear on the egg liquid;

5. Put enough water in the steamer and put the beaten egg liquid into the steamer for steaming. After the boiler boils, record the time and steam for 10 minute.

6. Take the egg custard out of the steamer, add vinegar, sesame oil, soy sauce, chicken essence and other seasonings according to personal taste, and serve.

Pay attention to a few points, you will be able to steam a delicious custard:

1. The ratio of eggs to water is about1:2;

2. Add warm water and mix well with the egg liquid;

3. Add sesame oil, salt, chicken essence, chopped green onion and other seasonings and stir slightly;

4. After the water in the steamer is boiled, put it in a bowl with egg liquid, steam it on low heat until the egg liquid is solidified, and then turn off the fire.

A bowl of delicious egg custard was born.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender. First break the eggs, add boiling water and stir well (until a layer of bubbles forms). Steam over medium heat 10 minute.

1. Break the fresh eggs one by one, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

2. Now add water. Preferably warm water.

Water quantity is very important. If it is too little, the custard will feel thicker and older. If it is too little, the custard will be more difficult to form and the taste will be watery. Usually one egg and two eggshell waters. Simply put, water is twice as much as egg liquid.

3. Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well.

4. Boil a pot of water and put it on the steamer. After the water boils, put the egg mixture on the steamer and turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference), drop a few drops of sesame oil or steamed fish soy sauce and enjoy! The surface of eggs is as smooth as a mirror, which is the skill of steaming eggs.

Skillfully steamed egg custard:

Cover the container with a small dish and steam it. No matter how long it takes, it is still tender.

Don't make steamed egg custard at the following four points:

(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously 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 evenly, add cold boiled water, and then break it up slightly and stir.

(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. The custard made in this way 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, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.