蒸鸡蛋羹（Steamed egg custard）

蒸鸡蛋羹（Steamed egg custard） 蒸鸡蛋羹(Steamed egg custard) Steamed egg soup is a good way to eat eggs, delicious, delicious, less damage to nutrition, both young and old. But to make steamed egg soup, avoid the following four points: (1) add boiling water and hot water. Add water for tap water in the air, exhaust air and water is boiling water, there will be a small cellular, Steamed Egg Custard, Steamed Egg Custard influence quality, lack of tenderness, nutrients will be damaged. It is not hot or boiling water, boiling water first egg hot, go to steam, damage to the nutrition, not even steamed Steamed Egg Custard. The best steamed egg custard with cold boiling water, will make the nutrition from loss, also can make the surface smooth, soft and tender Steamed Egg Custard such as brain, delicious taste. (2) avoid fierce stir egg. Fierce stir before steaming or long time stir the egg will make the egg blister, stir steaming solution after Rui egg will not dissolve into one. It is best to lay the egg, add boiling water and then a slight mix can be. (3) avoid adding seasonings before steaming. If the Steamed Egg Custard before steaming the seasoning is added, will make the protein denaturation, impaired nutrition, steamed out of Steamed Egg Custard is not fresh. Seasoning methods should be steamed, the Steamed Egg Custard knife with a knife, add a little soy sauce cooked or chopped green onion, sesame oil and salt etc.. This Steamed Egg Custard delicious, tender, nutrition is not damaged. (4) steaming time is too long, steam is not too big. Because the egg contains rich protein, heated to 85 degrees Celsius, it will gradually solidified into a block, steaming time is too long, it will make Steamed Egg Custard harden, protein damage. Too much steam will make Steamed Egg Custard honeycomb, reduce the flavor. Steamed egg soup is best to use the discharge method as well, which do not cover the lid when steamed custard Yan, leave a little gap, while steam run gas. Steam eggs at the time of cooked and tender when the pot is appropriate. Steamed egg custard soup: Cover the container with a small plate, then steam it, no matter how long it is, whether it's thick or thin, and still smooth and tender Steamed egg soup: whether steamed egg soup well, in addition to put the right amount of water, mainly depends on whether the egg stir well. When mixing, the air should be evenly mixed, and the time can not be too long. The temperature is directly related to the stirred egg, if the temperature is below 20 DEG C, the mixing time of the eggs should be a little longer (about 5 minutes), so invisible to the naked eye cannot see the size of the hole after steaming; temperature is 20 degrees above, due to the short time. Don't stir the eggs into the first Bu, so easy to make egg glial damage, steamed out of the crude egg soup; if stir the egg and then adding salt, stir a few into the steamer, pan when the egg soup will be very soft. New technology of steamed egg custard When your steamed egg custard is honeycombed and water and eggs separate, try using the following method: 1, add water: an egg can be added to the same weight of the 1-3 pieces of water, add 1 pieces of water, egg soup, hard, add 3 portions of water, egg soup, soft. Choose your needs according to your needs; 2, add water category, temperature: add water to add about 30 degrees of Wen Kaishui (do not use tap water); 3, other accessories: suitable for your taste of the amount of salt, chopped green onion; 4, stir: a hand with chopsticks or a whisk egg and water, a hand rotating container, until the egg hit on 1 cm high bubble so far; In 5, the steamer put enough water, put the whipped egg on the steamer steamed steamer fire, time postscript open water, after boiling, and then steamed for 10 minutes; 6, from the steamer out egg custard, according to taste you need to add vinegar, sesame oil, soy sauce, chicken and other spices can be eaten. Pay attention to several points, will be steamed out the delicious Steamed Egg Custard: 1. the ratio of eggs to water is about 1:2; 2. to add warm water and mix with egg; 3., add sesame oil, salt, chicken essence, chopped green onion and other spices, stir slightly; 4. steamer boiling water and then into the egg with the bowl, steam until egg freezing is off the fire. A bowl of sweet egg soup was born. I made fresh shrimp and egg custard. It's sweet and tender! Best served with seafood Ingredients: egg two, fresh shrimp 50g Accessories: onions, peanut oil, salt Practice: Beat the eggs in a bowl and add chopped shrimps and a little chopped green onion, salt and peanut oil. Then, take a cup of 100 ml of 80 degrees of water, while playing on the side of boiling water, until the egg completely loose so far (note; water can be more or less according to personal taste, but not all at once into the side to play while, to put). Finally, the pot water, lit, the bowl will be placed directly in the water steam for 10 minutes on the OK (Note: water must be opened after the fire off small). According to my method, the egg soup is absolutely nutritious and fresh and tender. You must try it The specific method is tender egg soup. Because a person to eat, with a small microwave container with a cover, only one egg, be careful not to let it stir out the air, then slowly injected into the boiling water inside cold mixed salt and soy sauce, stir well. I use the wok steamed, put more water to boil the rice cooker for steaming rack, to transfer a good egg lid inside, with a chopstick cover support so that it does not cover tightly, the steam for about 20 minutes. The effect is very good, smooth and smooth, and, as my sister said, scoop up like a bean curd and vibrate slightly. May be a little bit more put soy sauce, so steamed chocolate. I used seaweed, dried anchovy, shrimp, chopped green onion, a little soy sauce, a little sesame, a little sesame oil, adjusting some juice sprinkled on the steamed egg soup. How to make an egg custard without bubbles? Teach you a good way: 1., open 2 eggs, add a teaspoon of salt, hit the fly 2. side edge, add 30-40 degrees of warm water, hit the bubble so far 3. the more water you add, the more soft the egg soup 4., into the pot steam for about 5 minutes, you can Reference: BoardID=76&ID=14975 Practice: 1. fresh eggs, one. Knock into a bowl, beat egg powder, add a little salt and mix thoroughly, then the egg will be thin than before, yellow. 2. add water now. Preferably warm water. Cold water is not very good, hot water is even worse, a rushed into the egg into the flower. 3. the amount of water is very important, too little will find Steamed Egg Custard dense relatively old, too little Steamed Egg Custard shape would be more difficult to have water of the taste. Well, I'm usually an egg and measure the egg shell water. Two is to knock the eggshell are loaded with water, installed two times, is the two shell water, simply put, is the egg of two cups of water. Ha-ha。 Adding a small amount of oyster sauce and mix thoroughly mixed with egg and mix thoroughly inside the water 4. Add a small amount of pig fat. 5. well, egg all the preparations finished, and now talk about the steaming process. The egg surface is as smooth as a mirror, full * this steaming technique. Boil a pot of clean water and steam it over. The water must be open, then put steamed egg compartment, and then opened a small fire, the lid must be left seam, do not cover Jansen. This steamed out of the Steamed Egg Custard there is absolutely no cellular eye, the taste is not old. 6. about 10-15 minutes, egg soup should be almost ready. Sprinkle some chopped green onion (according to personal preferences, you can also add meat Sao like), a few drops of steamed fish soy sauce can be enjoyed! Milk and egg soup Ingredients: one egg, one bag of milk. Practice: stir salt water a few times, so that the salt completely dissolved, and then beat an egg, break the egg, fried eggs can add a little fresh soy sauce, and then beat eggs, so that the eggs are completely scattered. Pour in the milk, an egg suitable for pouring a bag of milk, and also use the chopsticks to stir the milk and eggs. Put the milk egg into the steamer, with ordinary steamer or electric steamer can, about 15 minutes, open the pot, sprinkle with sesame oil, soy sauce. (Illustrated) Egg soup 1. fresh eggs, one. Knock into a bowl, beat egg powder, add a little salt and mix thoroughly, then the egg will be thin than before, yellow. 2. add water now. Preferably warm water. Cold water is not very good, hot water is even worse, a rushed into the egg into the flower. 3. the amount of water is very important, too little will find Steamed Egg Custard dense relatively old, too little Steamed Egg Custard shape would be more difficult to have water of the taste. Well, I'm usually an egg and measure the egg shell water. Two is to knock the eggshell are loaded with water, installed two times, is the two shell water, simply put, is the egg of two cups of water. Ha-ha。 Adding a small amount of oyster sauce and mix thoroughly mixed with egg and mix thoroughly inside the water 4. Add a small amount of pig fat. 5. well, egg all the preparations finished, and now talk about the steaming process. The egg surface is as smooth as a mirror, full * this steaming technique. Boil a pot of clean water and steam it over. The water must be open, then put steamed egg compartment, and then opened a small fire, the lid must be left seam, do not cover Jansen. This steamed out of the Steamed Egg Custard there is absolutely no cellular eye, the taste is not old. 6. about 10-15 minutes, egg soup should be almost ready. Sprinkle some chopped green onion (according to personal preferences, you can also add meat Sao like), a few drops of steamed fish soy sauce can be enjoyed! Milk and egg soup Ingredients: one egg, one bag of milk. Practice: stir salt water a few times, so that the salt completely dissolved, and then beat an egg, break the egg, fried eggs can add a little fresh soy sauce, and then beat eggs, so that the eggs are completely scattered. Pour in the milk, an egg suitable for pouring a bag of milk, and also use the chopsticks to stir the milk and eggs. Put the milk egg into the steamer, with ordinary steamer or electric steamer can, about 15 minutes, open the pot, sprinkle with sesame oil, soy sauce. Big egg soup today Egg protein will solidify in the 60 to 70 degrees Celsius, steam when the fire steam Meng, the egg surface temperature will rise quickly, resulting in internal and external temperature is too high, inside the egg freezing, dehydration into honeycomb layer. Therefore, good egg soup to grasp three points: 1. temperature Use warm water to stir the egg, after boiling with steam. 2. time After boiling, and then steamed for 8 minutes. 3. proportion The egg and water ratio of 1:2. (steamed egg custard with cold water can be replaced by chicken soup or soup) The water must be open, then put steamed egg compartment, and then opened a small fire, the lid must be left seam, do not cover Jansen. This steamed out of the Steamed Egg Custard there is absolutely no cellular eye, the taste is not old. About 10-15 minutes, egg soup should be almost ready. Sprinkle some chopped green onion (according to personal preferences, you can also add meat Sao like), a few drops of steamed fish soy sauce can be enjoyed! What steamed custards what to do, do it as I say. The satisfaction rate was one hundred percent. Its law is as follows; A bowl, two, ready; an egg, a steamed egg, a steamer or frying pan. Salt, chicken essence, white pepper, sesame oil, chopped green onion. Two, production; 1, pot wash, boil water. 2, egg into the bowl with chopsticks. (requires hit egg The surface has a circle of bubbles. 3, in the bowl of steamed eggs, add salt, chicken essence, Bai Hu Pepper and pour into the boiling water to allow it to stay until the water temperature drops to about 60 degrees, will be played well The egg poured into the bowl, pour it gently stir with chopsticks. 4, the steamed egg bowl into steaming Pot (water must be opened when put), to be five to six minutes after the steaming, and out Sprinkle with chopped green onion after the pot, pour a few drops of sesame oil, you can enjoy the table. In particular, two points should be paid attention to, first, the water must be boiled eggs boiled water, must be cooled to 60 About to pour eggs. Second, the ratio of eggs to water is twenty-five percent of the eggs and seventy-five percent of the water. This is the golden proportion of a steamed egg. Of course, when steamed eggs, how much water can be based on their own preferences, and this is the same as the number of steamed eggs and salt. Friend, did I say that would help you with your steamed egg? I haven't been cooking yet, and I'm going to cook an egg while I'm cooking, and I want you to try it on my own, If it's done, please don't look at me with a madman's eye! , is a novel, many are not heard, what are the eggs with pictures, also, but not only can paste, you see: (