First of all, tips for steaming egg custard.
1, do not steam with raw water or hot water.
Because there is air in the raw water, after the water is boiled, the air will be drained, and there will be many holes like small honeycombs in the custard, which will affect the quality of the custard, lack tenderness and lose nutrients. When steamed with hot water, boiling water will heat the egg liquid first, which will destroy the nutrients and even steam out the custard. Therefore, it is best to steam the custard with cold boiled water, so that the nutrition will not be lost, and the custard is smooth and delicate and delicious.
Step 2 don't stir
When beating the egg liquid, just mix the water with the egg. Do not stir violently, because it is easy to foam, and the stirring time should not be too long. If it takes too long, the egg liquid will relax. It is not advisable to add seasoning first. If seasoning is put before steaming, protein will be denatured, custard will not be soft and tender, and its unique flavor will be lost. Add seasoning to the egg custard after steaming. Generally, use a knife to cut a few knives on the custard, then add a little soy sauce and salt water and drop a few drops of sesame oil.
3, correctly grasp the temperature
The key link of steaming egg soup is the heat. If you steam with strong fire, the egg juice will boil, and there will be many small holes, which will have a bad taste and appearance. So the custard must be steamed gently. The steaming time should not be too long and the steam should not be too full. The best steaming method is that the lid should not be tightly closed when the drawer is loaded, leaving a gap.
Below I will introduce the making method of custard in detail:
Egg soup with vegetable names
Ingredients eggs, condiments
Cooking steps
The first step in making custard is very important. Eggs can't be steamed immediately after they are taken out of the refrigerator. They need to be placed indoors for a period of time, so that the temperature of the eggs is similar to the room temperature, so that the taste and appearance of the custard will be better.
Beat the eggs in the bowl and start stirring. There is no need to add salt at this time. Be sure to mix evenly. As soon as the chopsticks are lifted, the egg liquid will not stick. It would be better to stir with an eggbeater.
Add some hot water to the pot where the eggs are steamed, and add the beaten egg liquid to the warm water to continue beating. At this time, it is necessary to stir evenly. The ratio of egg liquid to warm water should be well matched, which is about 1 to 1.5.
Eggs beaten with warm water also need to be sieved. Many people may not know about egg liquid screening, so it is necessary to screen the egg liquid several times, mainly to clean the foam outside the egg liquid, and the remaining egg liquid will be more delicate and smoother. The screened egg liquid must be bubble-free so that the egg liquid is of high quality.
Next, start steaming eggs. Put the eggs in a container and steam them in a pan, but cover the container with a lid or plastic wrap, otherwise the water vapor will affect the quality of the egg liquid.
Season the steamed custard, mix the salt, soy sauce and sesame oil evenly, and finally pour it on the custard. Sprinkle a little chopped green onion, the taste will be better, and the delicious custard will be ready. In fact, when eating eggs, the flavor of spices will go in together, and it tastes very tender and smooth.
knack for cooking
The temperature of eggs is very important. You can't take them out of the refrigerator and steam them. You should put them away for a while. In addition, there is no need to add salt in the process of beating eggs. Seasoning can be added after steaming. In fact, custard in many restaurants is also operated in this way. The key to custard is smoothness, the smoother the better.