Materials: milk, rock sugar, eggs

Practice:

1, milk, rock sugar together in a pot, with a slow fire to fully dissolve the sugar after turning off the fire, cooling standby.

2, the eggs into the container, quickly stir to break.

3. Add the cooled milk to the whipped egg mixture and stir well.

4. Place the bowl in a steamer basket and steam the bowl over water.

5. Finally, add the above stirred egg paste into the bowl and steam for about 10 minutes over medium heat.

The same can be proved: coconut milk stewed eggs, ginger milk stewed eggs practice is similar. If you do not add sugar, milk for water, add some meat, add some shrimp, it becomes steamed eggs.

Tips: not used to master the amount of water, if you use an egg can add two eggshells of milk (or water).

Milk stewed egg appearance smooth Daquan trick is how:

To achieve the appearance of smooth as a mirror, the taste of thick and silky egg soup is not difficult, in fact, as long as you follow the following small secret, even the novice zero cooking skills can easily get this dessert.

1, the custard must be filtered out of the foam with a strainer, to ensure that the surface of the custard is smooth and flat, so that the steamed egg custard, there will be no unsightly honeycomb.

2, the custard liquid poured into the bowl, to seal a layer of plastic wrap, with a toothpick in the surface of a few small holes. Add plastic wrap is to lock the steam, tie a few small holes is to let the steam circulation flow, so that the steamed egg custard delicate bubble-free, tender and smooth.

3, 250ml of milk with 2 earth eggs (earth eggs are too small can be used 3), with medium-high heat steaming for 15 minutes; if you like the thick taste, appropriate to reduce the milk."

About the milk stewed egg is introduced here, this now know this smooth appearance of the practice!