1, water is the key, avoid adding raw water and hot water.
Generally, the ratio of eggs to water is1:2 or1:3. To do this, make an egg, then make a measuring cup with half of the egg shell and pour in water four times.
Avoid adding raw water and hot water. Add raw water because there is air in tap water. After the water is boiled, the air will be discharged, and the custard will have small beehives, which will affect the quality of custard, lack tenderness and damage its nutrients.
It is not advisable to use hot boiled water, otherwise the boiled water will first heat the egg liquid and then steam it, which will damage the nutrition and even steam the egg custard. It is best to steam the egg custard with cold boiled water, which will avoid the loss of nutrition and make the egg custard smooth, soft and delicious.
2, stirring time and intensity
Beat the eggs gently and slowly, and gently stir the eggs and water in one direction. And when stirring, lightly tap with chopsticks until bubbles with the height of 1 cm appear on the egg liquid. If stirring violently, the egg liquid will produce a lot of bubbles, and the water and the egg custard will be easily separated after steaming.
3, the water is open and the egg liquid is more tender.
Put it in a steamer and start steaming. When the water boils, add the egg liquid, and the lid can't be covered. It's best to leave a finger-thick gap.
4, avoid steaming time is too long, steam shoulds not be too big.
Because the egg liquid is rich in protein, when heated to about 85℃, it will gradually solidify into pieces. If the steaming time is too long, the custard will become hard and the protein will be damaged. Too much steam will make the custard honeycomb and reduce the umami taste.
5. Be sure to cover it or wrap it with plastic wrap.
Keep these five skills in mind, and then make the following steamed eggs with mushrooms.
Second, the practice and materials of steaming eggs with mushrooms: 2 eggs, 3 mushrooms (fresh mushrooms are the best, if not, dry mushrooms are soaked), chopped green onion, soy sauce and salt are 3 grams each.
Specific practices and steps:
1, beat the eggs into a bowl, then add warm water about 1.5 times the amount, add a little salt, and continue to stir evenly.
2. At this time, there are many bubbles in the bowl. Use a spoon to skim them off.
3. Add washed and sliced mushrooms to the egg mixture.
4, wrapped in a layer of plastic wrap, if it is a special steaming bowl, cover it.
5. Boil water in a steamer, put it in an egg bowl and cook for 7-8 minutes on medium heat.
6, after the pot, add chopped green onion, pour a little sesame oil, and you can eat it with soy sauce.