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Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

Steamed egg custard, add cold water hot water are not right, remember the 3 tricks, out of the pot as smooth as pudding

I wonder if everyone as a child, like me, often eat egg custard? At that time, the conditions were not good, there is nothing more nutritious than eggs at home, boil a few eggs in the morning, or steam a bowl of egg custard, are very good, delicious and nutritious, for children to eat more than suitable.

Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

Now, I also like to give them to my children. Eggs are high in protein, easy to digest and absorb, and suitable for both young and old. When you don't have time to make breakfast in the morning, you can save time and effort with a bowl of egg custard.

When making egg custard, it is important to add water to the egg mixture so that it comes out fresher and more tender to eat.

Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

So when it comes to adding water, add cold water or hot water, there are a lot of skills, a poor grasp of the words, it is easy to lead to poor taste and sell very bad. Some people steam out of the egg custard, does not always appear honeycomb, dry and old? To make it delicious and smooth like pudding, remember the 3 tricks.

Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

[Steamed Egg Soup

Recipe: egg, warm boiling water, salt, sesame oil, soy sauce, chopped green onion

1, beat 2 eggs in a bowl, and then pour water into it, pour water whether it is cold water, or hot water, or very delicate.

Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

2, the correct operation should be used warm boiling water, water temperature at about 50 degrees is appropriate, I used 2 eggs, it used 4 eggshells of warm boiling water, this ratio is just right. After pouring in the water, then a little salt, use chopsticks to keep stirring until it is stirred into a delicate egg mixture.

Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

3, after mixing well, you will find a large number of froth in the bowl, these are sure to skim off, otherwise steamed out easy to have air holes, honeycomb. After skimming off the froth, then invert a plate on the top, with plastic wrap is also OK, put aside for use.

Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

4, the following pour water into the pot, with high heat to bring the water to a boil, steamed egg custard to be more tender, you must boil the water on the pot of steam. After boiling on high heat, put the egg mixture on and keep steaming on high heat for 8 - 10 minutes, turn off the heat and continue to simmer for 3 minutes, after the time is up, you can take it out of the pot.

Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

5, out of the pot after the egg custard, let's look at the state, is very tender and smooth, a little uneven places are not. Cut with a knife, then pour on sesame oil, soy sauce, and some green onion garnish, and you're done.

Steamed egg custard, add cold water hot water is not right, remember the 3 tricks, out of the pot as smooth as pudding

Tip.

Steaming egg custard, remember 3 tips, first, you should use warm water in the egg mixture, about 50 degrees is most appropriate, second, after beating the egg mixture, the froth inside must be thoroughly removed, third, when steaming must wait for the water to boil, then steam on the pot.