How do you make egg custard? Ask the master to talk about it.

Ingredients: eggs, chives.

Seasoning: salt, chicken bouillon, oyster sauce.

Method: 1. Beat the eggs in a bowl with chopsticks, add an appropriate amount of salt, and mix well with chicken essence.

2. Add water in method (1), mix well and sieve (this is the first step).

3. Put it in the steamer and buckle a plate on the egg bowl (this is the second step).

4. After the water boils, immediately change to medium-low heat (this is the third step) and steam for 15 to 20 minutes.

5. Put a little oil in the wok, add oyster sauce, stir-fry slightly, pour it on the egg custard, and then sprinkle with chopped green onions.

Ingredients: 1 egg, warm water, seaweed Method: 1. Break the egg shell and put the egg mixture into a bowl and beat it.

2. Add the same amount of warm water to the egg mixture and stir well. 3. Strain the egg mixture into a steaming bowl with a strainer, skim off the foam on the surface, and add the chopped seaweed. 4. Cover the egg custard or cover it with plastic wrap, put it in a steamer and steam it over medium heat for about 10 minutes until it solidifies.

Just practice a few more times.

I'll teach you.

First of all, the eggs are enough for several people, and the eggs and water are one-to-one.

Then stir and stir, add a little thirteen flavor essence and salt, don't let the oil.

Then when steaming in the pot, seal it with freshness and touch it, steam for fifteen minutes, cut some chopped green onions, grind it and sprinkle it on it, then boil the oil and pour it on the eggs sprinkled with green onions, and pour the soy sauce into the pot.

1. Beat two eggs, preferably chai eggs. Find a bowl or basin with a larger mouth and break it up as much as possible;

2. Put salt, a little rice vinegar (one to two drops, remove the smell of eggs), put monosodium glutamate or chicken essence; Mix thoroughly;

3. Add water, about 15:1, drop a little sesame oil; Mixed;

4. Put it in the pot, after the water boils, put it in and steam for 10-15 minutes.

It seems that LS's, speechless... In 10 to 15 minutes, it is all steamed into chicken cakes. Let me tell you a few key points.

1。The ratio of eggs to water is generally 1:

2.The salt should be in moderation, too salty, less eggs are not steamed well, and it will become frangipani. Generally, it is advisable to mix the beaten egg with water and taste it with chopsticks, and it has a little salt.

3.When steaming, the water is generally boiled over high heat, and then put it in, change to medium and low heat to steam, generally cover 2 times halfway, how to steam it out will be slippery.

Playing all hands, speaking of experience, I don't know if LZ understands it. As a chef with 10 years of experience, I can answer all questions. It doesn't matter if you give points or not.

Step 1: Beat the eggs.

2: Use a sieve to remove the unstirred eggs.

3: The ratio of eggs to water is about 1, mix and stir gently.

4: Rub a few drops of sesame oil into a shallow dish, pour the egg mixture into it, and wrap it in plastic wrap to prevent water from dripping onto the egg mixture, which is not good in shape and taste.

5) Steam over heat. After the water is boiled, turn to medium heat and steam until the egg mixture curdles. About 10-15 minutes.

Drizzle some soy sauce over the pan.

My secret recipe, I don't tell him about it! The important thing is the amount of water, for example: an egg, add at least 2 eggs of water, 2 give eggs at least 2 eggs of water (remember to add the appropriate amount of salt), don't think that the egg custard will be very thin and sticky if there is more water.

For the rest, you can add other ingredients to your liking, such as chicken, pork, shrimp, etc.

First of all, I want to say that the eggs do not put MSG, prepare two eggs first, beat them, and then add half a bowl of boiling water (a small bowl that usually eats) and continue to beat, and then go down to steam, add some soy sauce when the top is solidified, and then steam, add some sesame oil before coming out of the pot. It's so fresh.

You can put a little steamed fish oil without salt, and then put it in the rice cooker, but not too long, you can wrap it in plastic wrap on the bowl before putting it in, and the steamed one will be very flat.

Beat a few eggs into a bowl, stir up, add warm water and salt, steam for 12 minutes, and drizzle with tempeh oil and sesame oil.

Choose a better egg and beat it with warm water Other methods are the same when steaming Remember to change to low heat after a few minutes of high heat Simmer This egg custard has no bubbles and has a smooth taste.

Pepper, grass and fruit powder, water starch are added to the egg liquid, which is particularly tender.

You can make milk pudding, just look it up on the Internet.

Just add a little sugar, it's extra sweet.

The spinach egg custard made in this way is too delicious.

Egg custard does this, it is not easy to honeycomb!

Delicious and delicious egg custard, easy to learn.

It's delicious when you make it yourself.

Eggs can be said to be an indispensable nutrient in our daily life, and can also be called the "cheapest" nutrition, because eggs are rich in essential protein for our body, and they also have great benefits for our bone development and growth. For example, some newly discharged patients, or mothers who have just given birth, will choose to bring their own nutrients to supplement their bodies. Parents will also be accustomed to letting their children eat some eggs to supplement nutrition, but most children do not like to eat the yolk in the egg, but the yolk in the egg is the most nutritious, so people have come up with a method, that is, to make egg custard.

In this way, children can easily accept egg yolks, but do you know how to make egg custard the best?

First of all, there are two flavors of egg custard, one is sweet and the other is salty. For children, perhaps the children's favorite is the sweet egg custard. The sweet egg custard is very easy to make, first of all, take two or three eggs, beat it into a bowl, and then use chopsticks to stir to separate the egg white and egg yolk, and then add an appropriate amount of water, adding water can make the egg custard more soft.

Then add an appropriate amount of sugar, so that the sugar successfully melts in the egg liquid, and then steam it in the pot for half an hour, and a delicious egg custard is ready.

The salty taste is mainly adults like to eat, the previous steps are roughly the same, that is, the egg is beaten into a bowl, put a little water and salt, so that it is mixed evenly, but to add a few more drops of sesame oil in it. After that, it will be steamed in the pot for about half an hour, and just then it will be poured on the surface with a little green onion, and if you like to be jealous, you can also pour a little balsamic vinegar, so that a salty egg custard is ready.

Eggs can be called the cheapest nutritional supplement, and most of us will carry a bag of eggs when we visit patients, which is enough to prove the importance of eggs. But it's hard to make eggs accessible to everyone. So everything we do depends on the situation, starting from their preferences, so that we can make egg custard that everyone likes.

In my opinion, it is best to beat eggs in a bowl, put a little sesame oil and salt, add water, and steam them in a pot for 10 minutes.

I think you should add a few extra eggs when making egg custard, and it will be especially delicious if you add a little banana.

Put an egg uh-huh, put some oil in the bowl, um, put the egg in the bowl, hit the umbrella, put a little salt, put a little less MSG, put the amount of water for two eggs, warm water, steam it for seven minutes, so that the steamed chicken cake is the most delicious, and Yuanren is delicious.

Stirring the eggs and water together, then adding soy sauce and steaming directly into the pot is the best way to eat.

Ingredients: 2 eggs, about 5 tablespoons (75ml) of cold boiled water, 1 2 teaspoons (3 grams) of salt, 1 kitchen paper towel, 1 4 teaspoons (1ml) of sesame oil

Method 1) Beat the egg mixture until the egg whites and yolks are evenly mixed together, and there are no large clots.

2) Add cold boiled water (do not add raw water directly), mix well while adding, then add salt and stir well.

3) Use a leak screen to filter out the air bubbles, or a kitchen paper towel to suck off the air bubbles on the surface of the egg liquid to ensure that the surface of the liquid is smooth and flat, so that the egg custard will not have unsightly honeycomb.

4) Cover with a layer of plastic wrap, put it in the steamer, heat it over high heat, when the water in the steamer boils, turn to low heat and steam for about 10 minutes. Once out of the pan, drizzle a little sesame oil along the edge of the bowl.

Tip**Do not use raw water to mix the egg mixture, otherwise the steamed egg custard will be uneven and there will be honeycomb. In addition, do not use boiling water to mix the egg mixture, as this will cause the egg mixture to be scalded and the steamed product to appear lumpy. Using cold boiled water, which is water that is naturally cooled after boiling, to mix the egg mixture is the first step in steaming a smooth custard.

The time of steaming the custard should not be too long, nor can it be steamed over high heat, otherwise the temperature is too high, and the eggs will easily become old, and there will be a lot of bubbles and honeycomb-like tissues on the surface of the custard, which will affect the appearance of the custard.

Steamed egg custard can be served with seafood soy sauce, or any variety of sauces you like, but my personal preference is to add a little sesame oil.

Egg custard is a very common home-cooked dish, fresh and tender, full of childhood flavor, eggs are rich in protein, vitamins, calcium, potassium and other minerals, breakfast is nutritious and delicious.

I think the egg custard should be made by adding sesame oil, aged vinegar and soy sauce to the bowl first, then beating the eggs, then adding flour, and finally steaming.

To make the egg custard delicious, it is best to add an appropriate amount of water when stirring the egg mixture, so that it is tender enough.

Delicious and delicious egg custard, easy to learn.

Egg custard does this, it is not easy to honeycomb!

The simple and delicious egg custard is so delicious.

Beat 5 eggs and add the stock 4:1. Add salt, a little monosodium glutamate, dripping sesame oil or lard oil and steam for 10 minutes. Keep you delicious!!

I like to add some seafood, and it tastes great. Without adding water, add the soup made from oysters.

The spinach egg custard made in this way is too delicious.

Pepper, grass and fruit powder, water starch are added to the egg liquid, which is particularly tender.

How to steam tender eggs:

1. Warm water: Adding cold water will allow the egg and salt to settle during the steaming process, and adding boiling water will affect the fusion of water and egg liquid. So warm water should be added.

2. The ratio of egg wash to warm water is 1:2. In other words, you should add twice the amount of warm water to the egg mixture, so that the steamed egg custard is more watery.

3. Sieving: There will be a lot of small bubbles on the surface of the stirred egg liquid, at this time, if you take it directly to steam, the surface of the egg liquid will not be smooth after steaming. After sifting the egg mixture, this problem is solved.

4. Add a lid: Add a lid when steaming to avoid the water vapor on the lid of the pot dripping onto the egg mixture.

5. Steam over low heat: After the water is boiled, put the egg liquid in and steam it over low heat. Because the fire is too large, the inside of the steamed egg will be honeycomb.

Supplementally, the steps to steam eggs are:

1.Beat two eggs apart and beat well.

2.Add water and continue to beat, beating well.

3.After beating well, take a sieve to filter out all the foam, be sure to filter it clean, otherwise there will be pits!

4.Cover with plastic wrap and cover tightly!

5.Put it in a steamer and steam it on high heat for 10 minutes.

6.After 10 minutes on high fire, change to low heat for 12 minutes.

7.After 12 minutes on low heat, turn off the heat and continue to simmer for 5 minutes.

8.Put on the soy sauce.

9.Finish with sesame oil.