1. The ratio of eggs to water is 1: 1.6, which is the most delicious and tender when steamed.
2. Beat the eggs completely and evenly (clockwise), and then filter.
3. For the beaten eggs, it is necessary to remove all the bubbles on the surface of the eggs (must be removed), and just suck them with paper.
3. Steamed eggs need cold water.
When steaming eggs, you need to cover the bowl with plastic wrap, so that the steamed eggs are tender.
5. When steaming eggs, be sure to wait for the steamer to be aerated, and then put in the beaten eggs.
6. 1 eggs can be steamed for about 7 minutes, and 2 eggs 15 minutes, neither too long nor too short.
The practice of steaming egg soup
Ingredients: egg 1 piece, 80g of cold boiled water, salt, pepper, chives, proper amount of cooking oil, and 30g of minced meat.
Practice: stir the eggs evenly, then add cold water, salt and pepper to stir evenly, then remove the floating foam on the surface, wrap it with plastic wrap, supply water to the bottom of the pot, add the eggs, steam for 8 minutes, then fry the meat foam, thicken it with starch, and pour in the cooked hot oil.
The custard made in this way is super tender. As long as you know these six tips, it is impossible to guarantee that the food you want to cook tastes bad. Adults and children will like it.