Ingredients: five eggs (for three people), 5g of salt, a spoonful of cooking wine (yellow rice wine), chicken essence and a little chopped green onion;

Practice:

(1) Beat the eggs into a bowl, then add salt, wine and chicken essence and beat them evenly clockwise; (2) Pour in cold boiled water. Add it bit by bit, the ratio is 1 egg: 1.2 water, and stir while adding. This steamed egg custard is delicious. (3) Use a strainer to filter the egg foam (the strainer is sold in the supermarket), otherwise it will not sell well and affect the taste; (4) Then put the egg bowl into the electric rice.

(5) press the cooking button. It will jump up in about two or three minutes, and then it will be stuffy for 5 minutes. Press the cooking button again, and wait until you jump to the heat preservation state again for another 2 minutes. (6) Turn on the rice cooker to see if there is any solidified egg liquid. If there is, repeat the previous step (2 minutes); If not, it means ripe.

(7) Pour a few drops of sesame oil, a few drops of light soy sauce and sprinkle with chopped green onion.

question 2: how to steam the delicious egg custard and beat the eggs with an ordinary rice cooker, add twice as much water and salt and stir well. It's better to have shrimp skin and chives, and drop some sesame oil. Don't make a bowl too big. According to the size of the egg liquid, the eggs will rise.

just put the rice cooker on the rice head when cooking.

If you don't cook, just put water on your head and put it on the steamer.

Steamed eggs and four taboos

Steamed egg soup is a good way to eat eggs. It tastes delicious and has little nutritional damage, and is suitable for all ages. However, the following four points should be avoided in making steamed egg soup:

(1) 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) Do not stir the egg mixture violently. Stir the egg liquid violently or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture, add cold boiled water, and then slightly break it up and stir it.

(3) avoid adding seasoning before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife, and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. In this way, the custard is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large. 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.

The best way to steam the egg custard is to deflate it, that is, when steaming the egg custard, the lid should not be tightly covered, leaving a little gap, and the air will run off while steaming. The best time to steam eggs is when they are ripe and tender.

question 3: how long does it take to steam the egg custard in the rice cooker? Four bogeys for steamed eggs

Steamed egg soup is a good way to eat eggs, which is delicious and has little nutritional damage, and is suitable for all ages. However, the following four points should be avoided in making steamed egg soup:

(1) 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) Do not stir the egg mixture violently. Stir the egg liquid violently or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture, add cold boiled water, and then slightly break it up and stir it.

(3) avoid adding seasoning before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife, and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. In this way, the custard is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large. 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.

The best way to steam the egg custard is to deflate it, that is, when steaming the egg custard, the lid should not be tightly covered, leaving a little gap, and the air will run off while steaming. The best time to steam eggs is when they are ripe and tender.

Question 4: How to make egg custard with rice cooker, add some water and stir well, put it in the rice cooker, add some water to the pot and stew for a few minutes. It's very simple.

Question 5: How to steam eggs when cooking with rice cooker? First put a proper amount of salt and a little oil in the bowl, beat the eggs in, and then beat them clockwise for as long as possible until the surface of the egg liquid is slightly white foam. Slowly pour cold water along the edge of the bowl (boiled water is the best), and the ratio of water to egg liquid is 1: 4. Almost. It's not that demanding. When the water in the rice is boiled, put it in and steam it when the water is almost dry. If you put it in early, the eggs will be old and cooked late. You can master this time by steaming it several times. After the arc, you can add some soy sauce, sesame oil or sesame oil to the egg, and chop up the onion leaves and put them in, which will be very fragrant. This is my method, you can try it. thank you

question 6: how long does it take to steam the egg custard with a rice cooker for five minutes, and the amount of water is slowly explored.

question 7: how to steam eggs in a rice cooker? Is it because there is too much water in the egg custard? That may also happen. (And the eggs cooked with warm water will taste better ...) ... This happened when I used to cook them ... and since it is necessary to steam eggs more ... for reference only ...

Question 8: How to cook ordinary rice cookers?

2. Practice:

(1) Beat the eggs into a bowl, then add salt, wine and chicken essence and beat them evenly clockwise;

(2) pour in cold boiled water. Add it bit by bit, the ratio is 1 egg: 1.2 water, and stir while adding. This steamed egg custard is delicious.

(3) Use a strainer to filter the egg foam (the strainer is available in the supermarket), otherwise it will not look good and affect the taste; (4) Then put the egg bowl into the rice cooker.

(5) press the cooking button. It will jump up in about two or three minutes, and then it will be stuffy for 5 minutes. Press the cooking button again, and wait until you jump to the heat preservation state again for another 2 minutes.

(6) Turn on the rice cooker to see if there is any unfrozen egg liquid. If there is, repeat the previous step (2 minutes); If not, it means ripe.

(7) Pour a few drops of sesame oil, a few drops of light soy sauce and sprinkle with chopped green onion.

question 9: how does the rice cooker grasp the time for steaming eggs? It's a great honor for me to answer your question about how to grasp the time to steam eggs in a rice cooker: the water added to the eggs is warm water so that the added salt and monosodium glutamate can melt (not too weak or it won't form), and you should wait for the water in the rice cooker to boil for 15 minutes.

question 1: can't I steam the egg custard with a rice cooker? When the rice is almost ready, it takes seven and a half minutes to put the egg custard. If it takes too long, it will lose its taste. Suggest using a microwave oven? The ratio of egg custard is 3 parts water to 1 egg? It is suggested that steaming rice with hot water will be faster.