Egg custard is rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body, a large number of rich DHA, lutein and lecithin, but also contains a wealth of vitamin B as well as other trace elements needed for the growth and development of some of the body. It is also rich in vitamin B and other trace elements needed for growth and development of the body. It is beneficial to the brain, protects the liver, slows down the aging process, and prevents cancer. It also ensures that the body needs trace elements, promotes metabolism, and strengthens the body's immunity.
What are the precautions when making egg custard
1, avoid adding raw water and hot water.
Add raw water because there is air in the tap water, the water is boiling, the air out, the egg custard will appear small honeycomb, affecting the quality of egg custard, lack of tenderness, nutrients will be damaged. It is also not advisable to use hot boiling water, otherwise the boiling water will first be hot egg, and then go to steam, nutritional damage, and even steamed egg custard. It is best to use cool boiling water to steam egg custard, will save the nutrition from loss, but also will make the egg custard surface smooth, soft and tender as brain, taste delicious.
2, avoid stirring the egg.
Before steaming or long time stirring the egg will make the egg blistering, stirring dissolved after steaming the egg will not dissolve into one. It is better to beat the egg, add cool water and then lightly beat and stir.
3, avoid adding seasoning before steaming.
Egg custard if you add seasoning before steaming, will make the protein denaturation, nutritional damage, steamed custard is not tender. Seasoning method should be, steamed with a knife after the egg custard cut a few cuts, add a little cooked soy sauce or salt water and green onions, sesame oil. This egg custard flavor, tender, nutrition is not damaged.
4, steaming time should not be too long, the steam should not be too large.
Because the egg is rich in protein, heated to 85 ℃ or so, will gradually solidify into a block, steaming time is too long, it will make the egg custard hard, protein damage. Steam is too big will make the egg custard appear honeycomb, fresh flavor reduction. Steaming egg custard is best used to deflate the method is good, that is, when steaming egg custard pot lid do not cover tightly, leaving a little space, while steaming run gas. Or use a plate buckle. Steam egg time to cook and tender when out of the pot is appropriate.
Egg custard delicious practices recommended
Egg custard practice
Materials: 2 eggs, a little warm water, a few drops of cooking oil, soy sauce 1 tablespoon, vinegar ? tablespoon, sesame oil moderately
1, will be the egg broken, stirring evenly.
2, pour a little warm water, continue to beat.
3, whisking process there will be a lot of foam, whisking evenly to skim the foam.
4, pour into the stew pot or small bowl, a few drops of cooking oil.
5, cover the lid or cover with plastic wrap to avoid bubbles. When the water boils, put on the steamer and steam for 15 minutes on high heat.
6, soy sauce, balsamic vinegar, sesame oil with a little pure water into a sauce. Pour the sauce into the steamed egg custard can be.
Egg custard practice two:
Materials: 3 eggs, 200 grams of milk, Daxida fresh flavor juice, 70ml of warm water, a little sesame oil
Doing step by step:
1, the eggs are washed with water, knocked into a bowl.
2, use chopsticks to break the eggs, pour 70 grams of warm water.
3. Pour in 200 grams of warmed and lukewarm milk, stir in one direction with chopsticks until uniform, and strain through a colander.
4. Pour the strained custard slowly into a glass container.
5. Seal with plastic wrap and place cold water into a steamer with a lid.
6. When the water boils, turn the heat to medium and steam for 10 minutes, then turn off the heat, remove the steamer and pour on the flavored sauce and sesame oil.