Scrambled eggs are the most fragrant, but what I eat most is steamed egg custard. When I was a child, my grandmother began to work in the kitchen before getting up in the morning. After washing, a bowl of hot steamed egg soup will be fine. It's tender and delicious.
Steamed egg soup is an ordinary home-cooked dish, and everyone can cook it. Delicious and nutritious, it is suitable for all ages.
Many people think steaming egg custard is very simple. You can see it from childhood. Just stir and steam eggs. It is wrong to think so. If you want to steam egg custard, the details are very important, such as what water to add? What kind of heat should I steam? How long does it take to steam? Don't pay attention to whether to cover it. The custard is not smooth and honeycomb-shaped, but it is shapeless and not delicious at all.
Steamed egg custard, the most common problem we encounter is that there are more or less honeycomb pores, how to avoid it? Today, I will share with you the skills of steaming egg custard. As long as you master four points, you can ensure smooth as a mirror, fresh and tender without honeycomb.
Steamed egg soup
Prepare fresh eggs, salt, cooking wine, chopped green onion, soy sauce, cooking oil, etc.
working methods
Step 1: Steamed egg soup, whether it tastes good or not, has little to do with eggs. Red shell and white shell are the same as domestic eggs. Just use ordinary eggs. Beat the eggs into a bowl, add appropriate amount of salt and cooking wine and stir well until the egg liquid bubbles, indicating that the yolk and egg white are mixed evenly.
The second step is to steam the egg custard. The ratio of egg liquid to water is very important. The optimum ratio is 1: 1.5, and the water quantity can be increased or decreased appropriately.
If you want to taste older, at least it can't be lower than1:1; If the taste is tender, it should not be higher than 1:2 at most. For example, two eggs are about equal to 100 ml, so the added water is between 100~200 ml.
What water should I add? Grandma has been steaming egg soup for decades and has rich experience. According to her experience, you can't add cold water, you should add warm water or hot water, which is boiled water. Because air is dissolved in raw water, it will be released when heated, which will make the custard have pores.
Step 3: After adding warm water, stir thoroughly with chopsticks, and skim off all bubbles on the surface with a spoon, which will be very smooth.
Step 4, add a proper amount of water to the steamer and bring it to a boil. Wrap the small bowl with plastic wrap, stick some air holes with toothpicks, or cover or plate to leave a gap. Put the small bowl into the steamer, cover it and steam for 10 minutes.
If the small bowl is not covered with plastic wrap or cover, water vapor will drip into the egg liquid during steaming, which will destroy the smoothness of the surface. After coating or covering the plate, it is heated faster and cooked faster, which reduces the steaming time and makes the egg soup more tender. If the holes are not pierced, the egg liquid will rise when heated, and the shape will not look good.
Step 5: Turn off the fire after 10 minutes, take out the small bowl, and the custard will be steamed, smooth as a mirror, fresh and tender without honeycomb.
Step 6: pour in the right amount of soy sauce and sprinkle with the right amount of chopped green onion.
The egg custard steamed in this way is tender, smooth and delicious, and both adults and children like it. My children can eat a big bowl every time, and friends who love to eat quickly try it.
Small technique
Many people don't know how much water to add to steamed eggs, but they all add it by feeling. In fact, it is proportional. 1: 1.5 has the best taste and is suitable for most people. It can be increased or decreased between 1: 1~ 1:2.
(2) Be sure to add boiled water instead of raw water. Stir well, and let the water and egg liquid mix evenly, so that the custard will be very delicate and will not be layered.
(3) The foam that appears when stirring should be filtered out with a spoon or a strainer in time, so that the custard will be smooth.
When steaming, be sure to wrap plastic wrap or cover the plate to avoid water vapor dripping into the egg liquid. As long as the bowl is not too thick, it will be cooked in 10 minutes. If it is not cooked, steam for another 5 minutes!