The practice of steaming eggs, can you do it without a rice cooker

You can put a steaming rack to steam in the rice cooker, and the following is how to steam eggs in the rice cooker.

Ingredients: 50g eggs

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of chopped green onion.

Steps: 1. Beat two eggs in a bowl of appropriate size.

2. Beat the eggs with chopsticks.

3. Pour in an appropriate amount of warm water and stir well. Put a pinch of salt. Essence of chicken.

4. Scatter the chopped green onion into the egg mixture. Stir well.

5. Put it in the steamer. You can steam it as you usually cook rice, and generally the rice is cooked and the egg custard is good. Just add some sesame oil.

6. Steamed egg custard.

You can also do it, first use a porcelain bowl or an iron bowl to mix the eggs. Then put water in the rice cooker, not too much and not too little, not half a bowl is fine. Then use the lid to steam and you're done.

Steamed eggs are as follows.

Knock 2 eggs into a bowl (sweet with sugar, salty with salt), first beat the egg yolk, then add water while stirring well, add water until the egg wash and water reach 8 minutes of the bowl.

The next step is steaming.

It doesn't matter if you don't have a steamer, you add an appropriate amount of water to the rice cooker, no more than two-thirds of the bowl, boil the water first, and then put the bowl with the egg wash in the pot and cook for 10 minutes!

Steamed eggs. 1. Ingredients: 2 eggs.

2. Ingredients: water and salt.

3. Method: Beat the eggs evenly, then add water (remember that you can't use boiling water, it is best to cool and boil) and add a little salt (BB doesn't like to add monosodium glutamate, I feel that this is the original flavor, of course, if you like it, you can also add it).

Add water to the rice bowl. BB generally add warm water, put the rack in place, then put the egg wash prepared on top, cover, press down to cook rice, and wait for ......

It takes about 15-20 minutes to eat.

Features: light, smooth, non-greasy, refreshing.

I bought a applause rice cooker with a steamer a few days ago, and it is really good to steam something while cooking rice, which provides a lot of convenience for lazy people.

Steamed egg custard in a rice cooker is a dish with eggs as the main ingredient, cold and boiled, and salt, sugar, sesame oil, light soy sauce, and monosodium glutamate.

Here's how to do it: Prepare the ingredients: eggs, water, bowl.

1. Start by beating the eggs into a bowl.

2. Put the ratio of eggs to water in a bowl at a ratio of 1:2 and stir it well.

3. Then put the eggs in an appropriate amount of chicken essence, salt, sesame oil and stir.

4. Put it in the rice cooker and start the rice cooking function.

5. The rice cooker is kept warm, and the rice in the rice cooker is cooked and the egg custard is cooked for about 15 minutes. At this point, add an appropriate amount of soy sauce on top of the egg custard.

6. Cover the rice cooker for about two minutes.

A rice cooker can cook egg custard, but there are a few things to keep in mind:

1.Egg custard needs to be steamed instead of boiled. Therefore, you need to put the inner bowl of the rice cooker into the steaming rack, add the appropriate amount of water, and then put the egg custard in a bowl and place it on the steaming rack.

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2.Egg custard needs to cover the bowl with plastic wrap or tin foil to prevent moisture from entering.

3.The time to cook the egg custard needs to be determined according to the model and power of the rice cooker, and it generally takes about 10-15 minutes to steam.

4.When boiling egg custard, you need to pay attention to the heat to avoid boiling mush or boiling.

In short, the rice cooker can cook egg custard, but you need to pay attention to the above points to ensure that you cook a delicious egg custard.

Can be steamed. Ingredients: eggs, lard, salt, diced carrots, water, green onions.

1. Prepare a bowl first, crack the eggs into the bowl and stir well with warm water.

2. Add an appropriate amount of lard to the loin and stir well.

3. Add an appropriate amount of salt.

4. Open the lid and put the bowl of steamed eggs in to steam.

5. Put it in the pot, press to cook the rice and wait for it to jump to keep warm.

<>7. Finally, sprinkle chopped green onions before cooking.

When making cakes in a rice cooker at home, do you still need to put water without a steamer? Let's take a look at this problem**, I hope these contents can help friends in need.

Putting water in the cake will prevent the oil, milk and other raw materials in the cake from melting, which will endanger the taste of the cake and the appearance of the cake. When making cakes, adding an appropriate amount of milk can enhance the aroma of the cake and make the taste softer. Beginners often have the problem of getting wet in the middle of the cake and causing the cake to collapse, and there are many factors that lead to this phenomenon.

First of all, there is a problem with the proportion of wet areas in the secret recipe of the cake, there is too much water, which causes the internal structure of the cake to be baked not very cooked. Secondly, the egg whites were not delivered when making the cake, or there was a mistake in mixing and technology, because the waiting time before entering the home oven in the middle of the spring caused the milk to break. Eventually, the meringue and batter are not evenly mixed, and the baking time is not enough, which can also cause the internal structure to be damp.

For these three reasons, it is recommended that you choose a reliable cake recipe when you start learning how to make cakes. When the egg whites must be in place, they can be sent to the top of the arc. When mixing the meringue and egg yolk paste, turn it in one direction and allow plenty of time to bake.

It is important to note that the baking temperature and time of all recipes are set according to the different home ovens. It is recommended to purchase an oven thermometer to distinguish the conditions of the household oven, which can ensure the taste of the cake and improve the pass rate of the cake.

Take out three raw eggs, separate the yolks, and put them in 2 bowls each, without touching a drop of water during the whole process. Take out three wooden chopsticks and make the egg whites into styrofoam, add a little salt, and add a spoonful of sugar, and continue to beat. It's a little thick, put a spoonful of white sugar, beat again and continue to beat, after 10 minutes, it hurts very much, it becomes fresh cream, and the wooden chopsticks can stand up (if there is a chance to beat the egg to save a lot of time and vitality), it's OK Put the egg yolk in a bowl, add 2 tablespoons of sugar, 3 tablespoons of puff pastry wheat flour, 12 tablespoons of milk or half a bag to mix.

Beat half of the whipped cream egg whites into the yolk, followed by the other half into the yolk.

Plug in the rice cooker (or cooker), press and hold the cook button, and heat for 30 seconds. Then grease the pan to avoid sticking. Pour in the mixed items, squat down twice, put the foam out of the pot, press the cook button, 2 minutes is fine, then put the rag into the ventilation hole for 20 minutes, press for another 20 minutes, and jump the button.

Of course, it is necessary to release the water. If you don't put water, it will lead to a very poor taste of the cake, and then there will be a problem of dryness.

There is no need to put water, if you make a cake without a steamer, it will affect the cake and the taste will change greatly.

You don't need to put water, just pour your batter into the rice cooker and simmer it, and the taste is not very good if you put water.