You can also add egg custard to your baby's complementary food. It is easier to digest and healthier than other foods, and the baby can rest assured when eating it.
Steamed egg custard should be tender and smooth without honeycomb. It is not right to simply add water to the pot and steam it. Add two more steps to make it smooth.
1. First, beat four eggs in a measuring cup, and you can see how many milliliters these four eggs have.
These four eggs are about 200ml. Pour the eggs into the bowl.
The first point of steamed egg custard is the ratio of egg liquid to water: 1: 1.5, which makes it tender and smooth.
Let's prepare 300 ml of warm water at about 60 degrees.
Using raw water is easy to produce a large number of bubbles to form honeycomb eyes, and the steamed custard is uneven. Warm water can avoid this phenomenon very well.
Add some salt to the water to improve the bottom flavor, and stir the eggs with chopsticks to break them. Pour in the prepared warm salt water.
Protein can be quickly solidified by salt, so that it is set when it is steamed.
Stir for a while, completely break the egg white inside until there is no caking, and skim off the bubbles with a spoon to avoid forming a honeycomb.
At this time, don't rush to steam, add two more steps, and the custard will be smoother and smoother.
Step 1: filter with a colander to screen out bubbles and unbroken egg whites.
Step 2: seal the egg liquid with plastic wrap to avoid dripping and caking when steaming, and stick some small holes with toothpicks to facilitate steam circulation and keep the egg custard smooth inside and outside.
2. After the egg liquid is put into the atmosphere, put it into a steamer and steam for 6 to 8 minutes on low heat. Never steam with strong fire, it is easy to make the inside and outside ripe and tender.
When steaming to the fourth minute, lifting the lid once to release air can also effectively prevent the formation of honeycomb.
8 minutes, take out the custard, remove the plastic wrap, cut it directly into small pieces with a knife, and sprinkle with soy sauce and sesame oil.
Sprinkle with chopped green onion, the custard is delicate and smooth from the inside out, and there are no honeycomb holes at all. Delicious and tender.
Steamed egg custard for children, you can try this method, eggs and milk are more suitable.
Make egg custard. 1: Beat the eggs first.
Beat 3 eggs, add some salt to taste, drop 2 drops of sesame oil, stir with chopsticks, pour in 300 ml of pure milk and mix well.
The ratio of milk to egg liquid is 2: 1, which is more tender than the egg soup steamed in the horse barrel.
Prepare another bowl, brush vegetable oil around it, and pour in milk and egg liquid.
Brush oil to prevent the prepared custard from sticking to the bowl.
Friends who often steam egg custard know that after eating egg custard, there is a circle on the bowl. If the bowl is not clean, it will be difficult to clean it.
2: Steaming on the pot
Two steps are added before steaming:
Step 1: Stir the egg liquid with chopsticks, which will produce many small bubbles. Before steaming in the pot, sieve the egg liquid and drain the bubbles inside.
No bubbles, smoother when steamed. The pot is smooth and tender, just like jelly.
Step 2: Cover the pot with a plate when steaming, to isolate the water vapor and prevent the water vapor from flowing in, so that the custard can be smoother.
After the water in the pot is boiled, put the egg liquid on the grate, cover the lid and steam for 12 minutes.
When the time is up, take it out, cut it into small pieces, pour it with steamed fish sauce and sprinkle with chopped green onion.
Then we'll be soft-bottomed shrimps that adults and children love to eat. Light and delicious, healthy and nourishing the stomach.
1. Processed shrimp
Cut the back of the fresh shrimp from the middle, and cut the shrimp to facilitate the taste.
A few more eggs, and the whole family can eat a few spoonfuls to relieve hunger. Beat 6 female eggs in a bowl, add salt and chicken powder to increase the bottom flavor, and stir with chopsticks for a while until the egg whites are not caked.
If you want to steam the custard smooth and smooth without air holes, you should use warm water instead of cold water. The ratio of egg liquid to water is 1: 1.5.
Too little water is difficult to steam out, and too much water is difficult to form.
2. After fully stirring, filter out the bubbles and unbroken egg liquid with a leak, and then seal it with plastic wrap to prevent water vapor from dripping in during steaming, resulting in uneven surface.
Then punch some small holes in the plastic wrap to facilitate steam circulation and heat more evenly.
Boil, put in a cage and steam for 5 minutes on medium heat.
3. Taking advantage of this space, we cut some diced cucumber and carrot, and then add corn kernels, which are delicious and nutritious.
After cutting, blanch in boiling water and cook.
Boil for about one minute, then pour in the shrimp. Basically, a dozen rolls of shrimp are cooked as soon as they change color.
4. heat the pot and add the clear oil, which will be more shiny. Stir-fry all the ingredients in the pan over high heat and stir well. Cook some cooking wine along the side of the pot to stimulate the fragrance.
Add two spoonfuls of water, a little salt, sugar, chicken powder and chicken juice to highlight the umami flavor. After boiling, thicken the juice with flour.
At this time, the custard is also steamed, smooth and flat without holes, which is no different from pudding.
Cut the custard into small pieces and pour the freshly cooked juice, and the taste will be different immediately. You may not like ordinary custard. With this soup base, there is no smell of eggs at all. It's all delicious, and I can't get enough to eat every day.
Make egg custard, don't add water, steam it on the pot. Coupled with these two steps, the fresh, fragrant and tender Q bomb will make children want to eat more.