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Don't put cold water and boiling water in steamed eggs, what does Sister Fang put in.
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Steamed eggs can be put: sesame oil, chives.
Ingredients: 2 eggs, 2 grams of light soy sauce, sesame oil, half a chives.
Steps: 1. Put an appropriate amount of water in the pot and boil the water to prepare the steamed eggs. Don't use too little water.
2. Beat eggs. Eggs are best taken out of the refrigerator the night in advance because of the temperature. Crack the eggs into a smaller container.
3. Prepare water. Take the same amount of warm water as the egg mixture (that is, 1:1). The water in the bowl should be comfortable to drink, and should not be hot or cold. Warm!
4. Mix the egg wash and water. Pour the egg wash and water into a slightly larger container and be sure to stir well! Uncooked.
5. The most important step: sieve and soak. The purpose of sieving is to remove the membrane tendons of the eggs and the air bubbles created when stirring.
6. Add auxiliary tools. Cover the bowl with plastic wrap for the egg mixture, or cover it with a lid, or cover it with a small saucer as a lid, or add tin foil, the tin foil that is not easy to shape is easy to be blown up by steam, pay attention to press a plate.
7. Steam for 8 minutes. Don't heat too much, it will steam out honeycomb after a long time, 8 minutes to come, don't be in a hurry to open the lid! Scald! Wait a little for a little less air before turning it on.
8. Add your favorite condiments.
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Preparation of steamed eggs.
Step 1
Crack the eggs into a bowl. (If the eggs are taken out of the refrigerator, it is recommended to take them out and leave them at room temperature for half an hour.) )
Step 1
Beat the eggs. Step 1
Add salt. Step 1
Pour in warm water. (The water temperature is between 35-40, lukewarm but not hot.) The ratio of egg wash to water is best controlled at about 1:, if you want to be tender, you can press 1:. If you want to steam it like mine, make it in the proportions of my recipe. )
Step 1
Beat the egg mixture evenly.
Step 1
Strain 2-3 times with a fine sieve.
Step 1
Do not remove the egg mixture from the strainer and let the egg wash sit for 10 minutes. (If you don't have a fine filter at home, you can also leave it unfiltered.) It's just that the egg whites in the egg liquid will clump and will affect the texture and will not affect the taste. )
Step 1
Pour the egg mixture into a small steaming bowl. (The mouth of the bowl for steaming eggs is preferably wide.) I made 3 bowls at a time, just to show everyone that each bowl is so tender. )
Step 1
Cover the steaming bowl with plastic wrap. (Cover with plastic wrap to block steam from dripping into the custard, making it heat more evenly and retaining the moisture of the custard to the greatest extent.) PE food-grade plastic wrap is high temperature resistant, non-toxic material, no need to worry about safety. )
Step 1
Put an appropriate amount of water in a pot and bring to a boil over high heat.
Step 1
Place in a steamed egg bowl.
Step 1
Steam over high heat for 10 minutes.
Step 1
After steaming the eggs, you can add an appropriate amount of light soy sauce to taste. Lo and behold, every bowl is so tender that you don't want to give it a try.
Diagram of the finished product of a steamed egg.
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Hello, according to your description.
It is recommended to use an egg-to-water ratio of 1:
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How much water do you put in steamed eggs? It should be an egg that should be put. How much water do you need to put in steaming an egg with three times the water of an egg? It should be an egg that should be put. Three times the water for an egg will do.
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I'm going to have to release the water.
The high temperature of the water vapor makes the eggs cook.
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Of course, steamed eggs need to be steamed with water to be better steamed.
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If you want to steam more tenderly, put 1:1 water, if you don't want to steam tender, put less water.
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Water needs to be added when steaming eggs.
Expansion: The practice of steaming eggs:
1.First of all, everyone put the eggs in a bowl, and then add an appropriate amount of water (preferably cool and plain).
2.Find a plate that can completely cover the bowl and cover it (this is important, this is a key step in keeping the chicken cake from honeycombing).
3.Put the bowl covered with the plate in the steamer and steam for 7-8 minutes.
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It is best to steam eggs for about 10 minutes, and if the amount of eggs is relatively large, it can be extended for a few minutes. Steaming for about 10 minutes will make the eggs very tender, but there are some tips to be aware of. Do not use high heat, because steaming eggs over high heat will cause the surrounding area to be heated and solidified first, but the middle is not cooked, and it is easy to honeycomb on the top of the egg.
Generally speaking, it takes about 10 minutes to steam the eggs completely, and when steaming, you can steam them over medium heat for about 5 minutes, and then turn to low heat and steam for about 5 minutes, so that the eggs are almost ready. It should be noted that the steaming time of eggs should not be too long, if the steaming time is too long, it will affect the taste of the eggs.
To steam the eggs: a little egg, beat in a bowl. Add water, the water should be three times the egg liquid, and the water added must be lukewarm, which is a trick for the eggs to be steamed and more tender.
Stir clockwise or counterclockwise, but in the same direction, the force must be small, when stirring the eggs, the egg liquid does not bubble, stir well; Gently place in a pot and steam.
In addition, the technique of steaming eggs is tender: wait for the water to boil, add the egg mixture, and leave a little space in the lid of the pot, leaving a gap the size of an index finger. After 10 minutes, the eggs have solidified, and it is done to try to see if they are steamed with chopsticks.
Steamed eggs Note:
Note that ice water, cold water, and hot boiled water cannot be added directly when adding water. If you add cold water or ice water to fuse with the egg, after the water is boiled, the cold ice water will produce some air, resulting in honeycomb after the egg is cooked, and the honeycomb will affect the appearance and texture of the egg, and at the same time, it will also lose some nutrients. You can't use hot boiled water, if you pour hot boiled water into the egg mixture, blanch it or blanch it, and then steam, the nutrition will be damaged, and even the eggs will not be cooked.
Eggs should be steamed in warm water, so that the nutrient loss of eggs is small, the appearance of the eggs is smooth, the texture is soft and tender, and the taste will be much more delicious.
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Method 1: Homemade steamed eggs.
Ingredients: 3 eggs, light soy sauce, salad oil, salt, water, green onion.
Method: 1. Knock the eggs into a bowl, beat them with chopsticks, add an appropriate amount of cooking oil, salt, light soy sauce, and stir well with chopsticks.
2. Measure 300ml of water in a measuring cup, pour it into a bowl, and mix well with the egg mixture.
3. At this time, you will find that there are a lot of fine foam on the bowl surface, skim it off with a spoon.
4. Pour an appropriate amount of water into the steamer and heat it. Wash the green onions and cut them into finely chopped green onions.
5. After the water boils, put the bowl with the egg mixture. Steam on high heat for 10 minutes.
6. Open the lid of the steamer, sprinkle a little chopped green onion on the bowl noodles, and simmer for a few more minutes.
Method 2: Steamed eggs with shrimp.
Ingredients: shrimp, eggs, salad oil, salt, warm water, green onions.
Method: 1. Peel out the shrimp, remove the shrimp line, put the shrimp into a clean bowl, add a small amount of salt, starch and white wine, grasp and mix evenly, and marinate for 15 minutes.
2. Knock the eggs into a bowl, beat them with chopsticks, add an appropriate amount of salad oil, edible salt, and stir well with chopsticks.
3. Slowly pour an appropriate amount of warm water into a bowl, mix well with the egg mixture, and skim off the small foam on the bowl surface.
4. Pour the marinated shrimp into a bowl and mix well with the egg mixture.
5. Pour an appropriate amount of water into the steamer, heat it, wash the green onions, and cut them into chopped green onions.
6. After the water boils, put the bowl with the egg mixture in it and steam it over high heat for 10 minutes.
7. Open the lid of the steamer, sprinkle a little chopped green onion on the bowl noodles, and simmer for a few minutes.
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Egg custard with green onions].
Beat 2 eggs and salt to taste; Pour in cool white and stir well in the ratio of 1:2; Sift the egg mixture, pour it into a bowl and seal the bowl with plastic wrap; Boil water in a steamer, put the egg mixture into the pot, steam over medium-low heat for about 10 minutes, turn off the heat and simmer for one minute; Take out an appropriate amount of sesame oil and sprinkle with chopped green onions.
Shrimp egg custard].
Beat the eggs into a bowl and add salt, gently beat them with chopsticks to avoid foaming, add warm water and stir evenly, filter them with a drying net, cover them with plastic wrap, and steam them in a steamer over high heat for about 10-15 minutes; Wash the shrimp and cut the shrimp into sections, the egg custard is slightly condensed, sprinkle the shrimp on top, continue to steam until the eggs are cooked through for about 10 minutes again, then sprinkle some chopped green onions, pour in sesame oil and serve.
Minced meat and egg custard].
Beat the eggs into a bowl and add salt, and beat them well with chopsticks, but be careful not to make too much foam; Pour cold boiled water into the egg mixture, or use warm water, the amount of water is about 2 times that of the egg mixture, and gently mix the water and egg mixture with chopsticks; Slowly pour the egg melt into the steaming bowl, block the foam with chopsticks, and pick out the foam in the steaming bowl with chopsticks; Cover the steaming bowl with plastic wrap, prick a few holes on the surface with a toothpick to ventilate, put the steaming bowl into the steamer with cold water, cover the pot, and steam on high heat for 8 minutes after steaming; When steaming the egg custard, you can start another pot, fry the meat filling with a little oil, add light soy sauce to season, and set aside; When steaming for 6 minutes, remove the plastic wrap, gently spread half of the minced meat on the surface of the custard, cover with a lid, and continue to finish for the remaining 2 minutes; When the time is up, remove from the pan and sprinkle the remaining minced meat over the surface of the custard and sprinkle with a little chopped chives.
Okra egg custard].
Crack the eggs into a bowl and beat with a pinch of salt; Then add pure chain to the egg mixture and stir it with warm water, the amount of water is about twice that of the egg liquid; Strain the egg mixture through a strainer in a dish, so that the steamed eggs will be more tender and smooth; Blanch the okra in advance and cut into thin slices; Place the sliced okra in the egg mixture; Boil water in a pot, put the egg mixture in the steamer, cover the plate with plastic wrap, and poke a few small holes in the plastic wrap with a toothpick; Finally, cover the pot and steam for 10-15 minutes, and the fragrant and tender okra egg custard will be steamed!
Seaweed egg custard].
Beat the eggs, add double the warm water and stir well. Strain the egg mixture through a strainer into a steaming bowl, skim off the foam on the surface, and add the chopped seaweed. Cover with plastic wrap, put it in a steamer and steam it over medium heat for about 10 minutes until it solidifies.
Milk custard].
Beat the two eggs first, add 10 grams of white sugar and mix well, let stand for 1 minute so that the white sugar can fully melt into the eggs, 1 minute later, sieve the egg liquid once, add 250 ml of fresh milk, and stir the egg liquid and milk well; Let stand for 3 minutes to allow the milk and the eggs to fully blend, then sieve and pour into a bowl; Cover with plastic wrap, prick a few small holes with a toothpick, and steam over medium heat for 15 minutes.
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When steaming, you can put shrimp, shiitake mushrooms, shallots, seaweed, dried tofu cut into small pieces, etc., you can put it, and then release the soy sauce after steaming, and the sesame oil can be eaten.
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Tempeh, wine, peanut oil.
Online reference.
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