Practice 1
1, a fresh egg. Knocked into a bowl, with a whisk to disperse, add a very small amount of salt
Mix, this time the egg will be thinner than before, yellow.
2, now add water. Preferably lukewarm water. Cold water is not very good, hot water is even worse, as soon as you rushed in to the egg flower.
3, add a small amount of oyster sauce in the water and mix it into the egg mixture. Then add a small amount of lard.
4, boil a pot of water, put on the steam compartment. The water must be open later, and then put the egg on the steam compartment, and then open a small fire, the lid must leave a gap, do not cover the tight. This way, the steamed egg custard will never have honeycomb eyes, and the texture will not be old.
About 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add meat flavor if you like) and a few drops of soy sauce on top and enjoy!
Pay attention to a few points, will be steamed out of the delicious egg custard:
1. egg and water ratio of about 1:2;
2. to add warm water and with the egg mixture well stirred;
Practice 2
fresh eggs, four, add with the same amount of eggs and two grams of water and salt, open to uniform (like to eat a little more tender can be a bit of water), the beaten egg mixture over a fine screen, and the egg mixture will be evenly divided into a small amount of water. The egg mixture will be beaten evenly over a fine mesh net, filtering out the flocculent in the egg mixture (this step is very important, determining whether the egg custard is silky smooth and delicate). (This step is very important to determine whether the custard is silky and delicate. You can use a drawer cloth or stocking instead of a fine mesh.) The strained egg mixture (skimmed off if there is any froth) is obviously much more tender, and sealed with plastic wrap, but use a toothpick to poke five or six small holes in the wrap. This is to prevent the distilled water from dripping onto the egg mixture. Once everything is fully prepared, it's time to steam the eggs (bring the steamer to a boil, then add the egg mixture. Steam for six to ten minutes, depending on how many servings you have). This is a 1:1 ratio of egg and water, I think it's a little old, so I suggest you put a little more water in it. Well, if this can steam successfully, then you can add favorite food or marinade in it to make more flavorful and unique delicacies (e.g., crab meat, shelled clams, etc.).
3Other practices edited
Ingredients
Eggs 2
Seasoning
Salt 1.5 grams
Vinegar 5 grams
Soy sauce 3 grams
Spiced oil 5 grams
Small half-spoon of cornstarch
Water 220 milliliters
Egg soup recipe
1. eggs into a bowl, add a little salt and beat
2. add egg mixture 3 times the amount of cold white water and a small half a spoon starch
3. once again fully beat, beat well
4. egg mixture through a sieve, filtered foam
5. poured into a baking bowl with a lid (if the container does not have a lid, you can add a cover of plastic wrap with toothpicks to tie a few small holes)
6. Cold water into the steamer to steam 15-20 minutes, simmer for 3 minutes and then out of the pot, eat before the surface of the egg custard drizzled with a little soy sauce, vinegar and a small amount of sesame oil can be eaten
Cooking tips
1, the amount of cold white water determines the degree of the custard of the old and the tender, the more water, the more tender the custard (and do not have too much ah, too much on the not shaped).
2, beat the egg liquid is very important, if you do not play evenly, the color of the egg custard yellow and white, the appearance is not good, I this time the egg liquid is not too even.
3, the steaming time depends on the amount of egg and water, and it is best not to use raw water to steam the custard, I cold water into the pot steamed nearly 20 minutes to the surface of the egg solidified after turning off the heat and simmering for 3 minutes