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How to steam steamed egg custard

The original picture of the ingredients. Cut the chives into pieces and beat the eggs into a bowl. Add Jiale chicken powder and salt from the egg liquid. Add cold boiled water and stir well in one direction with an egg beater. Filter through the strainer. Filter the egg, cover it with cling film and insert a few holes with a toothpick. Put cold water in a steamer and steam for 10 minutes. Out of the pot, pour into light soy sauce and sprinkle with chopped onions. Steamed steamed egg custard finished product picture.

The best way to steam steamed egg custard is as follows: ingredients: 2 eggs, right amount of hot water, right amount of sesame oil, right amount of salt, right amount of light soy sauce. Prepare hot water about 65 degrees Celsius, add a little salt, stir until salted, the amount of water is about 5-2 times that of eggs. Beat two eggs in hot water. Stir it up and set it aside.

Steamed egg custard is almost a must-cook dish at home. Elderly people with weak teeth, family members recovering from illness, and newly weaned children can all eat this to supplement nutrition.

Put in the right amount of salt and warm water to break up; filter through the filter to remove the foam; cover the filtered egg with plastic wrap and poke several holes in the plastic wrap with toothpicks; when we are done, the water is almost boiled and put in. Steam over medium and medium heat for about 10 minutes; pour a little light soy sauce and sesame oil into the spoon and pour into the steamed steamed egg custard; sprinkle with chopped onions and garnish.

How do you steam steamed egg custard?

1. Original picture of food materials. Cut the chives into pieces and beat the eggs into a bowl. Add Jiale chicken powder and salt from the egg liquid. Add cold boiled water and stir well in one direction with an egg beater. Filter through the strainer. Filter the egg, cover it with cling film and insert a few holes with a toothpick. Put cold water in a steamer and steam for 10 minutes. Out of the pot, pour into light soy sauce and sprinkle with chopped onions. Steamed steamed egg custard finished product picture.

2. Steamed egg custard is almost a necessary dish at home. Elderly people with weak teeth, family members who are recovering from illness, and young children who have just been weaned can eat this to supplement nutrition.

3, eggs 3 garlic seedlings right amount of shrimp 3 plain boiled water right amount of soy sauce right amount of sesame oil right amount of steaming steamed egg custard: step 1 I used 3 eggs, that's enough! Step 2 add water and stir evenly. Water should be added little by little. Don't add too much water at once. If you like tender, you can add more water. The more water you add, the longer the steaming time. I added half a cup of water.

4. I think steamed egg custard should steam in hot water. The correct way should be to boil the water, and then put the steamer into the pot to steam. Stir the egg liquid evenly, add the right amount of water, the proportion is 1:2. A little salt and sesame oil can be added to the egg liquid to make steamed egg custard more delicious. It tastes more tender and smooth.

5. The best method of steaming steamed egg custard is as follows: ingredients: 2 eggs, right amount of hot water, right amount of sesame oil, right amount of salt, right amount of light soy sauce. Prepare hot water about 65 degrees Celsius, add a little salt, stir until salted, the amount of water is about 5-2 times that of eggs. Beat two eggs in hot water. Stir it up and set it aside.

6. One egg, water 60ml. Beat the eggs into the bowl. Stir for a few seconds. Stir the foam and skim it out. Add the lid. Boil the water and add the pot cover and steam for 10 minutes. Finish, add your favorite seasoning. Steaming steamed egg custard must avoid the following points: avoid adding unboiled water and hot water.

A complete collection of steamed egg custard's practices?

Method 1: boiled water + medium heat for 12 minutes with about 90 degrees boiled water, add some salt, stir directly into the eggs, while stirring one side of boiling water, the ratio of water to eggs is 1:1, and then steam in the drawer over medium heat for 12 minutes. (note: directly adding boiling water protein will solidify and form egg flowers, which can not be steamed out of the perfect steamed egg custard.

The egg banged into the bowl. Break it up with chopsticks and stir well with a little salt. Add about 3 eggs of water, stir well, drop a few drops of sesame oil, this step can filter out the bubbles. If you find it troublesome, you don't have to filter it. Cover the lid, if there is no bowl cover, cover the plastic film, pierce 2 small holes, put the pot in cold water, cover and bring to the boil, steam over medium heat for 15 minutes.

Beat the eggs into the container and pick out the shrimp thread. (2) beat eggs into a cup of warm water (about 30 degrees), or chicken soup, add warm water to the egg, the ratio of water to eggs is about 2: 1. Then stir in one direction and clean the fresh shrimp with the foam.