How to make confinement egg custard
1. Mushroom and tomato egg custard
Ingredients: one tomato, one egg, two or three mushrooms, and a small amount of lean meat< /p>
Step 1
Cut the tomato in half and take out the soft part inside. Do not pick the flesh of the tomato.
Step 2
Soak the mushrooms and cut into cubes. Wash the lean meat and cut into cubes or strips
Step 3
Beat the eggs, add lean mushrooms and a small amount of salt. If you like, you can also add tomato juice extracted from tomatoes.
Step 4
Pour the egg paste into the hollowed tomatoes
Step 5
Put it into the pot and steam for 10-15 minutes. You can control the heat and time according to your own situation. Because there is raw meat, the time will be slightly longer than ordinary egg custard.
2. Smooth egg custard
Ingredients:
2 eggs, 150 grams of water, 3 grams of light soy sauce, 2 grams of sesame oil, 3 grams of salt, 1 chive
The nanny at 58 will teach you the steps:
1. Beat the eggs, add salt and mix well;
2. Add 150 gram of cold boiling water, mix well, pour into another bowl, and filter out the egg tendons and foam;
3. Pour the prepared egg liquid into the container, cover with plastic wrap, and poke a few times with a toothpick. 4. Boil water in a pot, separate the water and steam over medium-high heat for about 15 minutes, then simmer over low heat for 3 to 4 minutes; after steaming, tear off the plastic wrap and add light soy sauce and sesame oil. Sprinkle with chopped green onion and serve.
Three-color steamed eggs
Ingredients:
2 eggs, 1 preserved egg, 1 salted duck egg, 1/8 teaspoon of salt, Appropriate amount of water
The nanny at 58 will teach you the steps:
1. Cut preserved eggs and salted egg yolks into small cubes, and break the eggs into a bowl;
2. Preserved eggs , place the diced salted egg yolks into the bottom of the steaming plate and lay them flat;
3. Add salt to the eggs, add an equal amount of cold boiled water, mix evenly, filter and pour into the steaming plate containing the egg yolks;< /p>
4. Pot with cold water and bring to a boil over high heat;
5. Turn to low heat and steam for 10 minutes, turn off the heat and let cool slightly;
6. Remove from the steaming plate Take out the steamed three-color eggs, cut them into any shape you like, and serve on a plate.