Steps:
1, two fresh eggs, knock them into a bowl and break them up. Add a little salt and stir them evenly to make the egg whites and yolks fully blend.
2. Prepare a bowl of cold boiled water, and add it to the egg liquid (water 1, egg liquid 3) according to the ratio of 1:3. Please pay attention here, you must use cold boiled water, not cold water, raw water (with impurities) or boiled water (with boiled water, you may get a bowl of egg drop soup).
3. Add a small amount of oyster sauce (or a few drops of straw mushroom soy sauce) and stir, so that it is mixed into the egg liquid and fully stirred. You can also add sausage granules or milk according to your personal taste. Adding sausage granules will smell a little fishy. If you add milk, you'd better change the salt in the first step into white sugar.
4. Wrap the prepared egg liquid with plastic wrap, and then poke several air holes with toothpicks on the surface of the plastic wrap for steaming.
5, burn a pot of water, put the steaming partition, when the water boils, put the egg liquid on the steaming partition, and then turn on a small fire, make sure it is a small fire. At the same time, leave some gaps in the lid, and don't cover it too tightly, so that the steamed custard will not have honeycomb eyes and the taste will not be old.
6. After about 10~ 15 minutes, you can open the lid and have a look. There is no egg liquid on the surface of the custard, which means you can eat it. Take out the bowl with insulating gloves, open the plastic wrap (be careful of the heat), sprinkle some chopped green onion according to your personal preference, and then you can enjoy the beautiful custard ~
Several key points of steaming out the mirror-smooth egg custard;
1. the ratio of egg liquid to water (pay attention to step 2);
2. Treatment of foam (note step 3);
3. steaming skills (pay attention to step 4).
What's the next detail?
On how to steam a perfect and smooth egg custard.
Ingredients: 2 eggs, clear water, salt, seafood soy sauce and chopped green onion.
Practice:
1. Knock the eggs into a large bowl, add a little salt and thoroughly break them into egg liquid.
2. Add clear water which is 0/.5-2 times of egg liquid/kloc, and continue to beat evenly.
A. The water ratio of egg liquid to steamed eggs is between 1.5 and 2 times, which is the most perfect. If you have a measuring cup or scale at home, you can measure the proportion. If you don't have it, it doesn't matter. First, lay the egg liquid well, and you will have a bottom when you watch the egg liquid add water. I guess it's almost enough.
B. Clear water for steaming eggs, if it is summer, just use room temperature water directly. In winter, especially in the south where the room temperature is almost zero, the steamed custard will be better if the water is changed to water with a temperature similar to the body temperature before 35-40 degrees!
3. Pour the beaten egg liquid water into a steaming bowl with a thin layer of cooking oil in advance, and use a spoon to skim off all the foam on the surface and clean it.
A. If you are not too confident about your skill in beating egg liquid, there is a mesh screen attached to the soymilk machine at home. You can use the mesh screen to sieve the beaten egg liquid water and then pour it into the steamed egg bowl.
B. Grease the inner wall of the steamed egg bowl. The subsequent bowls are more convenient to wash. If you don't mind, you can do it without wiping.
C. After pouring into the steamed egg bowl, the foam on the surface must be thoroughly cleaned. If there is foam, the egg custard will not be smooth when steamed.
4. First, boil the water in the steamer, then cover the steamed egg bowl with egg liquid or plastic wrap, put it in, steam it with medium and small fire 12 minutes, then turn off the fire, wait for 3-5 minutes, then take it out and pour it with seafood soy sauce, sprinkle with chopped green onion, and a bowl of perfect and smooth egg custard will be steamed.
Note that the steamed egg bowl must be covered with a lid, and it is ok not to cover it with a plate, otherwise there will be water drops dripping in when steaming, which will easily smash the custard out of the pit. In addition, if you cover it with plastic wrap, you should pay attention to that there are two kinds of plastic wrap: high-temperature resistant and ordinary, and only high-temperature resistant plastic wrap can be used here, remember?
Trick 1: Generally, the amount of water released in the egg liquid is 1: 1, but such eggs will be hard when steamed, preferably1:1.5, which is tender and smooth. And it is best to put cold boiled water.
Trick 2: mainly depends on whether the egg liquid is stirred well. Egg liquid is a kind of viscous colloid. When stirring the egg liquid, air should be evenly mixed into the egg liquid. The longer the egg is stirred within a certain limit, the more air will be mixed. However, if the time is too long, the properties of the colloid will change, the viscosity of the egg liquid will decrease, the film will rupture, and the mixed air will escape. Therefore, the time of stirring eggs must be appropriate. Generally, manual stirring is the most suitable for about five minutes.
Trick 3: Steam the cold water in the pot. After the water boils, open the pot cover and observe that the egg liquid in the middle and upper layer of the steaming bowl has solidified before covering the pot cover for steaming. (The egg custard steamed in this way won't have light rain spots), just turn it to low heat for 5- 10 minutes, and it will get old easily after steaming for a long time, which will affect the taste.
Of course, it is best to put only a little salt in the steamed egg custard, and don't put other seasoning boxes of chicken essence, the original flavor is the most fragrant!
If you want to steam other flavors of egg custard, you can use two methods:
1, mix other ingredients you need with the egg liquid and steam;
2, the other is my method: after the egg custard is steamed for 5 minutes, sprinkle the raw materials on the surface of the egg custard, cover the lid and steam for about 10 minute.
The two methods have their own advantages and disadvantages: the texture of the first egg custard will have an impact, the heavier raw materials will sink to the bottom, and the raw materials will be unevenly distributed. The second method: the raw materials are all on the surface of the custard, and the custard is well organized. However, if it is not easy to cook, it needs to be treated in advance, otherwise, if the steaming time is too long, the custard will be old and affect the taste.
Send some other flavors of egg custard.
Coconut milk and egg soup
material
Eggs, 2 coconuts 1 bottle of sugar
method of work
Beat the eggs into a small bowl, add a little sugar, then pour in a bowl of coconut juice and seal it with plastic wrap, and then stick a few small holes with a toothpick (actually, I don't like the method of plastic wrap, you can try the method of lifting the lid recommended by Xiaobian earlier), and steam over medium heat 10 minute.
Orange-flavored egg custard
material
Milk, orange juice, fine sugar, eggs
method of work
1, pour milk, orange juice and fine sugar into a bowl, heat with insulated water and stir continuously until the white sugar just melts.
2. Beat the eggs into the milk and mix well.
3. Sieve the egg liquid twice, pour it into a container and let it stand for about half an hour after sieving.
4. Put water in the pot, put the container for egg liquid into the pot, turn the water to low heat 10 minute, and then wait for two or three minutes to open the lid.
Shrimp skin and egg soup
material
One or two shrimps, two eggs and a little chopped green onion.
method of work
1, wash the shrimp skin with boiling water (generally, there are some dried seaweed in dry seafood)
2. Beat the shrimps and eggs into a large bowl and add salt and monosodium glutamate or chicken essence.
3. Add a little water, mix well and add chopped green onion.
4. Steam the water for about ten minutes before serving.
Banana and egg soup
material
Banana 1 root, egg 1 piece, milk 100 ml.
method of work
1, beat the eggs evenly for later use, crush the bananas with a spoon, without being very fine, and the small particles taste good.
2. Then pour in the milk and mix the eggs, milk and bananas evenly.
3. Boil the water in the pot, then steam the prepared materials, and simmer for 10 minute, and then simmer for about 5 minutes after turning off the fire.