(Called egg cake in the north and egg custard in the south)

Serving size: 4

1. Prepare 4 sets of steaming dishes with lids. If not you can try to use a tea cup with a lid, whether it applies, judge for yourself.

2, 3 eggs (basically 200cc0), one or two fresh nuns, (if you don't have any mushrooms), 4 prawns, 4 slices of cilantro, and a bit of carrots.

3, the fresh mushrooms sliced, carrots cut into strips or small squares, shrimp processed and cut a few small sections, together in a steamer dish. To be used.

4, beat the egg, be careful not to get bubbles.

5, 400cc of water, a little soy sauce, chicken seasoning, some salt, mix and stir, together into 4 sets of steamer inside. All the capacity of about 600cc.

6, water boiling, and then put the steamer dish on the steam, pay attention to the cover to leave a little gap. About 7 minutes later it is ready. After steaming, add coriander leaves as well as a drop of sesame oil, cover and serve.

These are easy to make and have a mellow and delicate texture, which is popular with children.

Generally, a few drops of cooked soybean oil and a little chopped green onion are added during steaming. If you like it light, don't put it in.

Delicious dim sum barbecued pork egg cake practice

Materials (kg):

Eggs 3.5 salt, monosodium glutamate (MSG), pepper

Sugar, flour each 3

Sesame seed paste each appropriate amount

Lean barbecued pork 1.5 coriander several stalks

Fried spiced olive meat 1

Practice:

1, take edible alkali a little, to a number of water, the coriander immersed in the lye for a few moments, remove the coriander on the water sucked dry, in the coriander leaves coated with oil, waiting for use.

2, the fried olive slightly chopped, lean barbecue pork cut into small thin slices, with a little sugar, salt, monosodium glutamate, pepper, sesame paste mix well into 200 parts.

3, eggs, sugar 300g, flour into 2 parts. Take 1 of them, the first egg cracked, the egg was put into the whisk and beat evenly, the egg became creamy yellow micro-eye holes in the bubble liquid, add flour, add the side with a wooden spoon clockwise soft picking, stirring until the flour evenly mixed with the egg sugar bubbles, that is, into the cake slurry liquid.

4, the cake slurry in 200 iron jian, on the steamer on high heat steaming 5min out of the cage, it will become a cake to lean barbecued pork, fried olive and other materials are spread on each cake surface. Eggs, sugar, the other half of the flour according to the same method of modulation into a cake slurry, were added to the cake marigold barbecue pork surface, swung evenly above the coriander leaves (with stalks) 1, on the steamer and then steamed for 7min, out of the cage a little chilled, molted to iron into shape.

Milk egg custard practice

Materials: an egg, a bag of milk.

Practice: Stir the brine a few times, so that the salt is completely dissolved, and then beat an egg, beat the egg, beat the egg can be added a little bit of very fresh soy sauce, and then beat the egg so that the egg is completely broken. Pour in the milk, one egg is suitable for one bag of milk, again use chopsticks to stir the milk and egg. Put the milk and eggs into a steamer, use a normal steamer or electric steamer can be, about 15 minutes, open the pot, pour sesame oil, soy sauce can be eaten.

How to make egg custard

1, a fresh egg. Crack into a bowl, use a whisk to disperse, add a very small amount of salt to 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 rush in, it will become egg flower.

3, the amount of water is very important, too little will feel that the egg custard is more dense and older, too little egg custard will be more difficult to form, the taste is also watery. Then, even generally an egg, the amount of eggshell water. Is to knock open the two halves of the eggshell are filled with water, loaded twice, is two eggshell water, simply put, the water is two cups of egg liquid.

4, add a small amount of oyster sauce in the water and mix it into the egg mixture inside the mix. Then add a small amount of lard.

5, well, the egg liquid all ready, now talk about the process of steaming. The surface of the egg when smooth as a mirror, all depends on the skills of this steam. Boil a pot of water, put on the steam compartment. After the water must be open, and then put the egg on the steam compartment, and then open a small fire, the lid of the pot must leave a gap, do not cover tightly. This way the steamed egg custard will never have honeycomb eyes and the texture will not be old.

6, about 10-15 minutes, the egg custard should be almost good. Sprinkle some chopped green onion (according to personal preference, you can also add meat and so on), a few drops of soy sauce can be enjoyed!