steamed egg custard , don't steam it directly if you add water, learn the tips, egg custard delicate, tender, honeycomb-free
steamed egg custard can be said to be a national home-cooked dish that I have eaten since I was a child. The method is very simple. Just add water to the egg and steam it in the pot. Therefore, it is the first dish that many newbies in the kitchen are making, but it seems that the recipe is particularly simple. The finished products made by many people are often not satisfactory. Either they taste too old and don't taste at all, or they are all honeycombs without any appetite, or they are not formed, and they can't make smooth, delicate and tender egg custard.
seems to be a simple dish, but there are still some tips and tips. Let’s first talk about why it doesn’t take shape. First, add too much water. Generally, the ratio of eggs to water in steamed egg custard is 1:1.2 or 1:1.5. Second, the heat is not enough, and the protein does not solidify if it is not heated enough. It is best to steam the custard water after boiling for about 8-10 minutes. Third, if salt is not added, salt can promote the solidification of protein. If salt is not added, the egg may be cooked but still liquid.
Let’s talk about steamed egg custard whether to add cold water or boiling water. If cold water is added, because there is air in the water, the water will discharge air when boiling, so the steamed egg custard will be honeycomb. If boiling water is used, then after rinsing it in, the egg liquid will be cooked and directly turned into egg flower soup. The egg custard can no longer be steamed. Therefore, we need to use warm water at about 60 degrees of temperature to boil. After boiling, the cool water does not contain air, and the steamed egg custard will be more tender.
steamed egg custard can be added in addition to steaming eggs directly, so that it will be more nutritious. Today I will share with you a shrimp egg custard. shrimp is added to the egg custard. Whether it is nutritional or taste, it will add a level. Let’s take a look at the specific methods!
[Shrimp Egg Custard]
[Ingredients]: 2 eggs, 8 prawns, a little salt, a little cooking wine, 1 spoon of light soy sauce, 1 lard
[Method]: 1. Prepare the ingredients, 2 eggs, 8 prawns, and use shrimps to cook. I like to buy shrimps and peel the shrimps by myself. It tastes much better than the dishes made from the shrimps I bought.
2. Peel the shrimp shells, remove the shrimp thread , clean it and add cooking wine, grab a little salt well and let it sit for a while, put it in boiling water until the shrimps change color and take it out.
3, beat 2 eggs into a bowl, add a little cooking wine to beat.
4. Take a larger bowl, add a little salt and 150 ml of warm water to stir the salt until melted, then pour the beaten egg liquid into the bowl and beat it evenly. The ratio of egg liquid to water is added at a ratio of 1:1.5 or 1:1.2.
5. Skim off the foam on it, wrap it with plastic wrap, put it in a boiling water pot, and steam for 8 minutes.
6. After the egg liquid solidifies, put the processed shrimps on it. The shrimps should wait until the egg liquid solidifies before putting them on, otherwise they will sink to the bottom.
7. Continue to steam for 2 minutes, add 1 lard and drizzle 1 spoonful of light soy sauce, sprinkle some chopped green onion and then set it off.
8. The steamed egg custard is delicious, the eggs are tender, and the nutrition is also very rich. It is actually very simple to master the tips.
[Tips]: The amount of water directly affects the taste of the egg custard, so the amount of water must be controlled well, and the minimum must not be less than twice the egg. Generally, the ratio of eggs to water is 1:1.2 or 1:1.5. If you want to be softer and tender, you can add a little more appropriately. If you don’t grasp it well, you can knock the eggs one mouth to keep the complete egg shell when beat the eggs, and then use the egg shell to fill the water. For example, add 6 egg shells water.
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