2. Add a small amount of water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.
3. Add a small amount of oyster sauce to water and stir well, then mix with egg liquid and stir well. Add a little lard.
4. Boil a pot of water and steam it. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.
About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop it a few times.
Steamed egg soup
Egg custard (3 pieces)
Dripping steamed fish and soy sauce can be enjoyed!
Pay attention to the following points, and you will surely steam a delicious custard:
1. The ratio of eggs to water is about 1: 1 or 1: 1.5.
2. Add warm water and mix well with the egg mixture.
Exercise 2
1. Beat the eggs into a bowl and add a little salt to break them.
2. Add egg liquid 1.5 times of cold boiled water and half a spoonful of starch.
3. Fully break up and mix well.
4. Sieve the egg liquid and filter out the floating foam.
5. Pour into the baking bowl and cover it (if the container has no cover, cover it with plastic wrap and stick a few holes with a toothpick).
6. Steam the cold water in a steamer 15-20 minutes, stew for 3 minutes and then take it out. Sprinkle a little soy sauce, vinegar and sesame oil on the surface of the custard before eating.
Cooking tips
1, the amount of cold cooking determines the tenderness of custard. The more water, the more tender the custard (not too much, too much won't form).
2. It is very important to beat the egg mixture evenly. If you beat it unevenly, the color of the custard will be yellow and white, which will not sell well.
3. The steaming time depends on the amount of egg liquid and water, and it is best not to steam the custard with raw water. I steamed the custard in cold water for nearly 20 minutes until the surface of the custard solidified, and then turned off the fire for 3 minutes. [ 1]
Exercise 3
1. Two eggs break up.
2. Add 150g water and mix well. The ratio of eggs to water is about 1: 1.5.
Filter with a filter
4. The filtered egg liquid is very delicate, and there are almost no bubbles.
5. Boil the water in the pot, cover with egg liquid, and steam in the fire for about 15 minutes.
6. The steamed custard is smooth, just like a mirror.
7. Cut the lean pork, carrots, green peppers and onions into pieces.
8. Heat the oil in the pot and stir-fry the minced meat until it changes color.
9. Season with soy sauce and sauce
10. Add carrots, green peppers and minced onions.
1 1. Stir well and the minced meat sauce will be fine.
12. Put minced meat sauce on the egg custard and you can eat it.
Cooking tips
Six tips for steaming egg soup;
1, beat the eggs without turning.
Pictures of custard made by different methods
Pictures of custard made by different methods (18 photos)
Circle horizontally or vertically so that the eggs are fully dispersed.
2. Be sure to use cold boiled water or pure water.
My experience is that one egg adds one and a half spoonfuls of water, two eggs add two and a half spoonfuls of water, and so on. A spoon is a spoon for serving vegetables at home.
4. Be sure to filter the egg liquid and filter out bubbles before steaming.
The water in the steamer must be boiled first, and then steamed with egg liquid.
6, be sure to cover or plastic wrap to prevent water vapor from dripping into the custard.
According to the above six steps, the tender and smooth custard is steamed [2].
Exercise 4
Four fresh eggs, add the same amount of water and two grams of salt as the eggs, open them evenly (you can add more water if you like to eat tender), and pass the evenly stirred egg liquid through a rotating net to filter out the flocculent substances in the egg liquid (this step is very important, which determines whether the custard is silky and delicate. You can also use drawer cloth or stockings instead of spinning mesh). The filtered egg liquid (if there is foam, skim it off) is much more delicate and sealed with plastic wrap, but you should poke five or six small holes in the plastic wrap with a toothpick. This is done to prevent distilled water from dripping on the egg liquid. After everything is ready, you can steam in the pot (after the boiler boils, add the egg liquid. Depending on the quantity, steam for six to ten minutes). This is steamed with eggs and water in the ratio of 1: 1. Personally, I feel a little old. I suggest you put more water when cooking. Well, if this can be steamed successfully, you can add your favorite food or marinade to make more delicious and unique dishes (such as crab meat, clams with shells, etc. ).
Production key
1. If mixed with eggs, use warm water, otherwise it will become egg drop soup. In addition, close
Picture of special food custard
Pictures of special gourmet custard (16)
Compared with the amount of warm boiled water, if you like dried custard, add less water, and vice versa-I personally think the ratio of 1: 1 is quite good, just like jelly.
2. If you want the custard to be delicate, you must first filter the egg liquid and filter out the floating foam.
3. Cover with plastic wrap to prevent steam from falling back on the custard, causing the surface of the custard to be "pitted"-it is recommended to use plastic wrap, but use the kind that can withstand high temperature!