Egg custard is a kind of home-cooked food made of eggs. It tastes delicate, smooth and delicious. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body, and high-quality protein has a good repair effect on liver tissue damage; It can also delay aging, beauty and skin care. It is really rare to make such delicious, nutritious and simple food. But how can we steam the egg custard as smooth as a mirror?

first of all, be sure to add warm water when you beat eggs. When someone beats eggs without adding water, the steamed egg custard will be dry and not tender. Some people will add cold water when they beat eggs. Similarly, egg custard tastes hard and not refreshing. Generally speaking, the more water you add, the smoother the custard will be. But you can't add too much water, just keep the ratio of water to egg liquid at 1:1.5.

secondly, the bubbles on the surface should be removed. The egg custard steamed by some people is as bumpy as a coarse sponge. In fact, the method of beating eggs is wrong, resulting in many bubbles on the surface. It doesn't matter if there are bubbles, just remove them. The Internet says that eggs should be filtered with a fine sieve, which is not available in every family. In fact, it is not necessary to be so professional and elegant, and it is the same with chopsticks.

thirdly, the bowl mouth is covered with a layer of plastic wrap. Anyone who has steamed the steamed bread knows that the steam on the pot cover will drip down and form a honeycomb briquette on the surface of the egg custard. If you cover it with plastic wrap and poke a few holes, you can solve this problem.

fourth, you can add some oil to prevent the bowl from sticking. Some people think that egg custard will stick to the bowl, and this problem is not difficult to solve. Just put a thin layer of sesame oil on the edge of the bowl. It will not affect the taste and taste of the egg custard, but adding a little sesame oil will make the egg custard more fragrant.

If you want to make the egg custard look better, you can add a little chopped green onion after cooking, and then add a little light soy sauce to color it, which will be more perfect, full of color and fragrance, and a smooth egg custard will be finished!

Several key points for steaming the mirror-smooth egg custard:

1. The ratio of egg liquid to water (pay attention to step 2);

2. Treatment of foam (pay attention to step 3);

3. steaming skills (pay attention to step 4).

Next, specifically,

On how to steam the perfect and smooth egg custard

Materials: 2 eggs, clear water, salt, seafood soy sauce and chopped green onion

Practice:

1. Knock the eggs into a big bowl and add a little salt to completely break them into egg liquid.

2. add 1.5-2 times of water to the egg mixture and continue to beat evenly.

a. the water ratio between egg liquid and steamed eggs is 1.5 to 2 times, which is the most perfect. If you have a measuring cup or scale at home, you can measure the proportion. If you don't have it, it doesn't matter. First, lay the egg liquid well, and you will have a bottom when you watch the egg liquid add water. I guess it's almost enough.

B. Clear water for steaming eggs, if it is summer, just use room temperature water directly. In winter, especially in the south where the room temperature is almost zero, the steamed custard will be better if the water is changed to water with a temperature similar to the body temperature before 35-4 degrees!

3. pour the beaten egg liquid into a steaming bowl with a thin layer of cooking oil in advance, and skim all the foam on the surface with a spoon.

a. If you don't feel comfortable with your egg beating skills, there is a mesh screen attached to a soymilk machine at home. You can use the mesh screen to sieve the beaten egg liquid water and then pour it into the egg steaming bowl.

B. Grease the inner wall of the steamed egg bowl. It is more convenient to wash the subsequent bowls. If you don't mind, you can do without greasing.

C. After pouring into the egg steaming bowl, the foam on the surface must be thoroughly skimmed. If there is foam, the egg custard will not be smooth when steamed.

4. first, boil the water in the steamer, then cover the steamed egg bowl with egg liquid or plastic wrap, put it in, steam for 12 minutes on medium and small fire, then turn off the fire, wait for 3-5 minutes, then take it out and pour it with seafood soy sauce, sprinkle with chopped green onion, and a bowl of perfect and smooth egg custard will be steamed.

Note that the steamed egg bowl must be covered with a lid, and it is ok to cover it without a plate. Otherwise, when steaming, water drops will drop in, which will easily knock the custard out of the pit. In addition, if plastic wrap is used to cover it, it should be noted that there are two kinds of plastic wrap, namely, high-temperature resistant plastic wrap and ordinary plastic wrap, and only high-temperature resistant plastic wrap can be used here. Remember that

eggs are rich in cholesterol and nutrition, among which protein's amino acid ratio is suitable for human needs, easy to absorb and the absorption rate is as high as 98%, with high nutritional value. Egg custard is a food that is highly sought after by foodies, but it not only sells well, but also tastes good. I'm a big fan of custard myself, so I'm going to teach you some tips for making custard today.

Steps:

1. Knock two fresh eggs into a bowl and break them up. Add a little salt and stir them evenly to make the egg whites and yolks fully blend.

2. Prepare a bowl of cold boiled water, and add it to the egg liquid (water 1, egg liquid 3) according to the ratio of 1:3. Pay attention here, you must use cold boiled water, not cold water, raw water (with impurities) or boiled water (with boiled water, you may get a bowl of egg drop soup).

3. Add a small amount of oyster sauce (or a few drops of straw mushroom soy sauce) and stir until it is mixed into the egg mixture, and stir well. You can also add sausage granules or milk according to your personal taste. Adding sausage granules will smell a little fishy. If you add milk, you'd better change the salt in the first step into white sugar.

4. Wrap the prepared egg liquid with plastic wrap, and then poke a few air holes on the surface of the plastic wrap with a toothpick for steam.

5. Boil a pot of water and put it on the steamer. When the water boils, put the egg liquid on the steamer, and then turn on a small fire, making sure it is a small fire. At the same time, leave some gaps in the lid, and don't cover it too tightly, so that the steamed custard will not have honeycomb eyes and the taste will not be old.

6. After about 1~15 minutes, you can open the lid and have a look. No egg liquid on the surface of the custard means you can eat it. Take out the bowl with heat-insulating gloves, open the plastic wrap (be careful of the heat), sprinkle some chopped green onion according to your personal preference, and then you can enjoy the delicious egg custard ~

No nonsense, just serve dry goods!

1. Don't stir the eggs violently!

after the eggs are beaten into a bowl, stir them gently with chopsticks, and do not stir them violently. stirring the egg liquid violently for a long time will make the eggs produce a lot of bubbles. After steaming, the water and the egg custard are easy to separate and difficult to blend together, just like steamed bread, which is full of air holes inside.

If you want the steamed custard to be more perfect, you can use a kitchen strainer or gauze to filter the egg liquid, then let it stand, and pick out the visible bubbles until there are no bubbles on the surface.

2. Don't add raw water and boiled water!

Raw water already contains all kinds of impurities and gases. After the water boils, the impurities precipitate, and the gas is exhausted. The custard will turn into honeycomb briquette, which is terrible. The precipitation of impurities in the water will also make the eggs hard and affect the taste.

hot water will boil the eggs in advance, so you will not steam the eggs, but wash them.

it is best to use cold boiled water, or warm boiled water of about 45 degrees, that is, warm boiled water when your hands feel hot but not so hot. When beating eggs, slowly add water while stirring. Pay attention to the amount of water added. Generally, the ratio of eggs to water is 1: 2 or 1: 3. If you like to eat tender, put more water, and if you like to eat old, add less water.

3. when to add seasoning?

We all have this experience. A layer of white, hard and very salty egg white is deposited under the steamed egg custard. This is the consequence of adding salt before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be seriously damaged.

the best way is to steam the egg custard, make a few cuts with a knife, and then pour in a little cooked soy sauce or salt water, sesame oil, chopped green onion, etc.

4. how to steam it?

Steamed eggs should be steamed across the water. Never learn from me. In order to save trouble, put them in an electric rice cooker when cooking directly.

Wait for the water in the steamer to boil before putting it into the steamer bowl. Don't steam it in cold water. Adding a cover to the bowl when steaming egg custard can make the egg liquid heated evenly from top to bottom. This can avoid the situation that the surface is honeycomb-shaped and the bottom layer is not ripe.

The egg itself is easy to cook, so it doesn't need to be overcooked. It only needs to be steamed for about 1 minutes, not too long, because the egg will become hard when it grows. The steam in the pot should not be too big, which will turn into honeycomb coal.

the best way is to leave a little gap in the lid when steaming, so don't cover it tightly, and steam while running.

Egg custard is a home-cooked dish made of eggs, which is delicate, smooth and tender. Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. protein is a high-quality protein, which can repair liver tissue damage. Has the effects of strengthening brain, improving intelligence, protecting liver, preventing arteriosclerosis, preventing cancer, delaying aging, and caring skin.

Therefore, many families will use it as a supplementary food for children. However, although the egg soup is nutritious, it is often not cooked well, and it is easy to be old or it doesn't look good. Today, I will teach you how to make a mirror-smooth egg soup. Come and try it.

Egg custard

Ingredients:

(1) Wash the eggs, knock them into a bowl and add a proper amount of salt;

(2) Put in the same amount of cold boiled water as the egg. If you are not sure about the amount, just hold it in half an eggshell for 4 times.

(3) use chopsticks to stir in one direction and fully break up;

(4) filter the egg liquid twice with a sieve to remove floating foam;

(5) Cover the plastic wrap, poke a few small holes in the plastic wrap with a toothpick, put it in a steamer with boiled water, and steam it for 7 to 8 minutes on low heat. After taking out, add sesame oil and light soy sauce to taste, and then add chives and red peppers to decorate.

Egg custard material: eggs are optional (I used 4 pieces, about 2g) 5g warm water (water is 2.5g times that of eggs)

Pouring material: 5g minced meat, 2g minced mushrooms, 2g dried seaweed, soaked and cut into 1g minced chives, 5g water (without ingredients)

Delicious soy sauce, thirteen fragrant ginger powder, proper amount of vegetable oil, a little water starch

Note. If you don't put the dried seaweed, you can put some salt

Practice: 1. Beat the eggs into a pot and put them in warm water to make rich foam

2. Filter with a fine sieve to remove the foam (the surface of the custard made in this way is very smooth)

3. Cover the plate or plastic wrap (it will keep off water vapor, so there will be no water in the custard)

4. Put them in a cold water steamer and boil over high heat. Steaming on low fire for 15min (there will be no honeycomb holes in the egg soup)

While steaming the egg soup, you can pour the juice:

1. Heat the pot with a little oil, and stir-fry the minced meat to change color

2. Add the mushrooms and dried seaweed and stir-fry evenly

3. Stir-fry with soy sauce to make it fragrant

4. Drain the water and season with thirteen fragrant ginger powder. Many people like to order a clam steamed egg when dining in a restaurant. Everyone thinks it is delicious and nutritious, especially when the elderly and children eat together, because it is tender and delicate.

some people may think that their steamed food is not delicious, so how can it be as smooth and delicate as that in a restaurant? Did they add any additives? Well, it's hard to say whether there are additives in the restaurant. I don't think it's necessary But what I want to say here is that if you want to make it yourself, as long as you remember four main points, you can also make steamed clam eggs that are tender, smooth, delicious and beautiful.

First of all, needless to say, we all know that making custard with earth eggs is the best. How can a restaurant give you earth eggs? Therefore, we have won this point. Secondly, choose clams, and the best one for steaming eggs is green clams, which are slightly higher in nutrition than meretrix meretrix. The most important thing is that it is beautiful and round. This is a world of beauty. The second point wins.

ok, now let's talk about how to make steamed clam eggs that are tender, smooth and beautiful. In fact, it is particularly simple to put it bluntly. Really just pay attention to four points.

ingredients: 2g of green clams, 3 earth eggs

seasoning: appropriate amount of salt, 3 slices of ginger, 2 teaspoons of sesame oil, half spoon of cold soy sauce, and appropriate amount of chopped green onion

1. Choose live clams, and pay attention to the fact that those that spit out their tongues are fresh when buying. Of course, those who don't stick out their tongues are not necessarily bad, but they are worried that there is a pile of soil inside. After buying it, put it in clean water and add a little cooking oil. Keep it for 2 hours and let it spit mud.

2. Boil 2 bowls of hot water, add 3 slices of ginger and a proper amount of salt, and add the washed clams after the water boils. Prepare a pair of chopsticks and a spoon at this time. Stir it. See which clam is open, and get it out quickly. Because clams have openings before and after, you can't wait for all the openings to fish, because it will be overcooked. As long as it is opened, it must be fished out

3. After all the clams are fished out, if there is sediment on the shells, it is best to wash them with running water again. Let the boiled clam soup stand still until it is warm, and filter out the ginger and the sediment at the bottom of the pot. Break up three eggs.

4. Mix the egg liquid with the water for boiling clams at a ratio of 1: 1 or 1: 1.5. Filter out the bubbles with a fine sieve. This step is particularly critical, so that the steamed eggs are delicate and not empty. (If you don't have a sieve at home, use a spoon to skim it out a little bit)

5. Put the cooked clams into the sifted egg liquid bowl, cover the surface with a layer of plastic wrap, tighten it a little, and stick a few holes in it with a toothpick. After the fire boils the boiler water, turn to medium heat. Put the bowl on. Cover the lid tightly and steam for about 8 minutes. Depending on the size of the container, it will generally not exceed 1 minutes. Otherwise, it's not delicious when steamed. Before eating, pour sesame oil and light soy sauce and sprinkle with chopped green onion. It's delicious.

Pettitte

Steamed eggs with boiled water of clams, so that the original soup turns into the original food, and the steamed custard is particularly delicious. Just master the above points. Beginners can make delicious and beautiful custard.

I met a senior gourmet by chance. I happen to be a foodie and like cooking, so I started talking with this senior to discuss the daily cooking skills. I'm really an old driver. Some people say that cooking food is being a person. As long as you do it with your heart, it will be wonderful. Presumably, everyone saw the title and came in to learn from the scriptures. Today, I will tell you the secret of steaming a bowl of tender and smooth egg cake. In fact, it is very simple and will be learned as soon as you learn it.

ingredients

1 egg, coriander, delicious, sesame oil, salt, cold boiled water, steaming time: 8-1 minutes

1. Take 1 egg for later use.

2. Knock the eggs into a small bowl and break them up.

3. Open the egg bowl and add cold boiled water, which is half of the egg liquid. Tip: Add cold boiled water to steam out the tender eggs.

4. add a little salt to the bowl, stir well, if there is foam, shake it out with a spoon.

5. put on the steamer. in order to prevent soda from falling into the bowl, most people wrap the bowl with plastic wrap. I think plastic wrap is not environmentally friendly.