steamed egg custard, cold water steaming or hot water steaming? Keep these 3 tips in mind. It will be tenderer than tofu when cooked.
Egg custard . We have all eaten it. Speaking of which, I ate a lot of it when I was a child. My mother steamed it for me almost every day and regarded it as breakfast. It is delicious and nutritious. Now that they have grown up, it is my turn to steam the children. The method is also simple, convenient and quick to operate, and saves time.
Eggs have a very high protein content and are high-quality proteins that are easy to digest and absorb. No matter what you do, I recommend everyone to eat them every day. Speaking of my favorite, it is egg custard. So when it comes to steamed egg custard, do you really know how to steam it? Is the steaming method really correct? not necessarily.
Speaking of which, many friends’ practices are incorrect. For example, let me ask you a question: when steaming egg custard, do you steam it with cold water or hot water? During the steaming process, there are three key points that everyone needs to keep in mind. The egg custard produced in this way is more delicious and tender than tofu when it comes out of the pot.
[ steamed egg custard ]
Ingredients used: eggs, salt, warm water, steamed fish soy sauce, sesame oil, chopped green onion
Specific methods:
The first step is to prepare 3 eggs, break them into a bowl, add a little salt inside to increase the base flavor, and stir the egg liquid evenly with chopsticks.
The second step is to pour water into the egg liquid so that the steamed egg custard will be more tender. Do not use cold water or boiling water. Remember to use warm boiled water of about 40 degrees. The amount of water and egg liquid should be controlled at 1.5:1. Add warm water to make it smoother and more tender. This is the first tip.
In the third step, after pouring in the water, stir the egg liquid evenly, then remember to skim off the foam that appears on the surface with a spoon, and then place a plate on top. Skim off the foam and put it on the plate. The steamed egg custard will be smoother, smoother and without honeycombs. This is the second tip.
The fourth step is to add an appropriate amount of water to the pot, turn on high heat to boil the water, then put the egg liquid into the steamer and start steaming. Use boiling water to steam the egg custard, which will heat more evenly, make the egg custard more tender and look better. This is the third tip. After putting the egg liquid on it, steam it over medium heat for about 10 minutes, and it's ready to serve.
Step 5: After taking it out, use a knife to make a few cuts on it, then pour steamed fish soy sauce for seasoning, add a few drops of sesame oil, and finally pour a little chopped green onion, and you are ready to eat. It is full of color, fragrance, and both adults and children will like it.
