I believe many people like to eat steamed eggs, because its taste is smooth and delicate, as soft as tofu. Steamed eggs are also the first complementary food for many infants and young children. For the elderly and children with poor chewing function, it is also a standing product on the table.
Although custard is delicious, the method seems simple, but if you want to make it as smooth and delicate as tofu, you must master some methods. First of all, the water temperature is particular. If you use cold water, the steamed eggs will be very hard. If hot water is used, the egg liquid will be directly boiled into egg drop soup. So it is best to steam eggs with warm water of about 40 degrees.
In addition, the steaming time should not be too long or too short. If the time is too short, the egg liquid is not completely solidified. If the steaming time is too long, the steamed custard will be honeycomb-shaped and the taste will not be delicate. The steaming time can be determined according to the amount of eggs and the depth of the container. Here are three methods of steaming eggs that are tender as tofu, which can be adjusted according to the actual situation.
A tender custard
Ingredients: 2 eggs, 2g salt, 250ml warm water1small bowl, 5ml peanut oil.
Detailed production process:
1, clean the eggshell first, because dirt and bacteria are attached to the eggshell, so as not to flow into the bowl with the egg liquid when beating eggs; Prepare a heat-resistant porcelain bowl or glass bowl, preferably with a large opening and a small depth, so that it is heated evenly and cooked easily when steaming; Beat the eggs into a bowl, add salt and vegetable oil, and stir with chopsticks to make the egg white and yolk evenly distributed.
The next step is very important. Add warm water to the egg liquid, and it must be warm water (boiling at a high temperature). If the water is too hot, it is easy to cook the egg liquid into egg drop soup. If the water is too cold, the steamed custard is not slippery enough, and the amount of water should not be too much or too little. If there are too few rivers, the taste will be affected. The approximate ratio is 1: 1.
3. After adding warm water, stir with chopsticks again to make the salt, oil, egg white and egg yolk evenly distributed.
4. Prepare a steamer, fill it with enough water, and put the basin with egg liquid on the steamer.
5, find a heat-resistant plate upside down on the egg liquid bowl, or cover it with plastic wrap (stick a few small holes on the plastic wrap with a toothpick) to prevent water vapor from dripping, which will affect the appearance of steamed eggs.
6. Cover or boil. After the water boils, turn to medium heat for steaming 15 minutes. Be sure to keep an eye on the time, or you will fall short, haha. Turn off the fire and then stuffy for five minutes to open the lid.
If you like something with a heavy taste, sprinkle light green garlic sprouts or chopped green onion when eating, then pour a little sesame oil and soy sauce, and put a spoonful in your mouth to taste slowly. The taste of tender and delicate tofu is really memorable.
How's it going? Have you learned to be smart? Make a tender steamed egg for your family when you are free. I believe you can do better than me!
Small summary:
1. The water for diluting the egg liquid must be warm, and the ratio of water to egg liquid is roughly 1: 1. Too thin and too thick will affect the taste.
2. After putting into the steamer, the basin filled with egg liquid must be covered with a plate or plastic wrap to prevent water vapor from dripping into the egg and affecting its appearance.
3. Steam over medium fire 15 minutes, then cover the pot and steam for 5 minutes. If steamed for too long, the steamed eggs will be hard.
This is the end of today's food experience. Thank you for reading.