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. 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. Steamed custard can't be steamed by fire, otherwise the temperature is too high, the eggs will easily get old, and there will be many bubbles and honeycomb-like tissues on the surface of custard, which will affect the beauty of custard.
3. It is better to steam the egg custard by deflation, that is, when steaming the egg custard, don't cover the lid tightly, leave a little gap, and run away while steaming. Or buckle it with a plate, and it is advisable to steam the eggs when they are ripe and tender.
4. avoid stirring the egg liquid. 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.
5. Avoid adding condiments 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.
Have you mastered all the above contents? I hope you will pay more attention when steaming the egg custard, so as to make a more delicious egg custard.
Second, which children should not eat more eggs?
First, eggs should not be the staple food. Some mothers give their children eggs for almost every meal in order to make their children grow up healthily, which leads to indigestion diarrhea. This is because the digestive function of the gastrointestinal tract of infants is immature, and various digestive enzymes are secreted less. Eating too many eggs will increase the gastrointestinal burden of children.
Second, babies before half a year old should not eat egg whites. The yolk in the egg can be fed to the baby after the sixth month, and at the same time, observe whether there are allergic phenomena such as rash, urticaria and vomiting on the skin after eating, because the infant's immunity is weak, and allergic reactions may occur to new varieties of food. As for the protein, it should be fed after the child 1 one year old, because the infant is more prone to allergic phenomena when eating protein.
Third, it is not appropriate to give infants and young children undercooked eggs. Even unbroken eggs are easily contaminated by bacteria, so fried eggs should be fried for 3 minutes and boiled for 7 minutes, otherwise it will easily lead to bacterial infection. Because raw eggs have a compact structure and contain substances that resist digestive tract protein acids, it is difficult for protein to digest and absorb. Only after the eggs are cooked, the protein structure becomes loose, and the anti-digestive tract protein acid substances contained in them can be destroyed and easily digested and absorbed by the human body.
Fourth, it is not advisable to give eggs to children with fever. People can produce extra calories after eating protein, which is not conducive to the recovery of children with fever.
Three, the five health functions of eggs
Lecithin, triglyceride, cholesterol and vitellin in brain-strengthening and intelligence-improving egg yolk have great effects on nervous system and physical development. Lecithin can be released after being digested by human body, and choline can improve the memory of all age groups.
Protein in protecting liver eggs can repair liver tissue damage. Lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of human plasma protein and enhance the metabolic function and immune function of the body.
American nutritionists and medical workers used eggs to prevent and treat atherosclerosis, and achieved surprising results. They extracted lecithin from eggs, walnuts and pig liver and gave it to patients with cardiovascular diseases for 4-6 tablespoons every day. After 3 months, the patient's serum cholesterol decreased significantly and achieved satisfactory results.
Prevention of cancer eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body. Trace elements in eggs, such as selenium and zinc, also have anti-cancer effects. According to the analysis of human cancer mortality in the world, it is found that cancer mortality is inversely proportional to selenium intake.
Anti-aging eggs contain almost all the nutrients needed by the human body. One of the longevity experiences of many long-lived elderly people is to eat an egg every day. Many health medicated diets circulated among the people in China are also inseparable from eggs. For example, Polygonum multiflorum Thunb boiled eggs, eggs boiled pig brains, egg porridge and so on. If the eggs are processed into salted eggs, the calcium content will increase obviously, from 55 mg per 100 grams to 520 mg, which is about 10 times that of fresh eggs, especially suitable for people who want to supplement calcium.
Four, egg nutrition analysis
Eggs are a miracle of nature. Under the right temperature and temperature, a chick can be hatched without supplementing any nutrients from the outside, which is enough to show that the nutrition of eggs is perfect. Eggs are considered to be nutritious foods, containing protein, fat, vitellin, lecithin, vitamins and minerals needed by the human body, such as iron, calcium and potassium.
Eggs are rich in DHA and lecithin, which play a great role in the development of nervous system and body, can strengthen the brain and improve intelligence, avoid mental decline of the elderly, and improve the memory of all age groups. Eggs contain a lot of vitamins and minerals and protein with high biological value. For people, the protein quality of eggs is the best, second only to breast milk. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in human body, and trace elements in eggs also have anti-cancer effects. Egg protein can repair liver tissue damage, and lecithin in egg yolk can promote the regeneration of liver cells. Eggs contain almost all the nutrients the human body needs, so they are called the ideal nutrient bank, and nutritionists call it the complete protein model.