How to make a delicious egg custard, how to make a delicious egg custard?

Take a container that you are going to hold egg custard, pour a small amount of oil at the bottom of the bowl first, and then gently shake it, and cover the four walls of the container with oil, which will make the egg custard float on it, which is beautiful and delicious, and it will not make the bowl of the egg custard sticky and not easy to clean after you eat it Then break up the eggs in this container Then add about 80 degrees of water, this is very critical, adding cold water will steam the eggs old, adding boiling water will wash the eggs into egg flowers, the ratio of water and egg liquid is about 1:, if you don't get it right, Just find a small bowl that is usually used for eating at home to measure, and half a bowl of water for an egg family is fine. Continue to stir in one direction, you can add salt, remember to add salt after adding water, otherwise, the salt is not easy to stir evenly, if you like, you can also add some shrimp, green onions.

Be sure to stir it until it has a fine lather, and then it's ready to be put in the microwave, and be sure to put a lid or plastic wrap, which is also very important. High heating, my microwave oven is 900 watts, basically an egg for a minute, and there is, don't heat it for so long in one breath, it's best to stop 1 or 2 times halfway, lift the lid and let it go, so that it is not easy to have honeycomb, and the old people learned, it works very well So that you can eat tender egg custard in just a few minutes, looking at it drooling It's very simple, time-saving, and delicious, try it If you want to change to a different taste, you can also make something like lo mein, Pick your favorite vegetables and meat and pour it over the custard. Please enjoy it slowly.

Steamed eggs with clams] Ingredients:

Flower Clams (16 pieces) Seasoning: Eggs (2 pieces), Salt (Taste), Cooking Wine (Taste), Ginger (Taste).

Steps to make steamed eggs with clams:

1. Brush the clams with clean water;

2. Put a little water in a small pot, cut a few pieces of ginger shreds and boil over high heat, add clams and cook until the shell is slightly opened, remove the clams;

3. Remove the ginger shreds from the soup and pour it into a bowl (the remaining part of the bottom of the pot is not needed to prevent sediment) and put it warm for later use;

After beating the eggs, pour in the clam soup in a ratio of 1:1 or 1:;

5. Stir thoroughly while pouring so that the egg mixture and soup are fused, then add a little salt and chicken powder, mix well and filter out the foam;

6. Take 1 deep plate, spread the clams, pour in the egg mixture, cover with a layer of plastic wrap (you can also use another plate of the same size to press on the plate of steamed eggs to prevent water vapor from entering) into a pot of boiling water and steam over medium heat for 8-10 minutes until the egg liquid solidifies, take out and sprinkle chopped green onions and sesame oil.

Tips: 1. The first step of steaming clam eggs is not to steam in a glass bowl, it is fragile.

2. On the question of whether the cling film is toxic, it is necessary to choose the cling film made of PMP high-temperature resistant material, which has the characteristics of high temperature resistance, safety and non-toxicity, and high transparency. If you are still not sure about the plastic wrap, you can choose to cover the container with a slightly larger plate to steam the eggs, which can also prevent moisture from entering and causing the custard to have honeycomb.

Egg custard is almost a must-make dish at home, and the elderly with weak teeth and mouth, family members recovering from illness, and young children who have just been weaned can eat this to supplement nutrition.

How do you make egg custard delicious? First of all, stir the light soy ham, green onion and peanut oil well, then beat in a few eggs, and steam for five minutes.

Beat the eggs and add 1.5 times the water to a strainer, add diced carrots and broccoli, steam in the pot, and you're done!

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.

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

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

The simple and delicious egg custard is so delicious.

Delicious and delicious egg custard, easy to learn.

It's so simple, remember to skim off the foam.

Egg custard does this, slippery! Tender! Fresh!

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

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Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot. Add salt, light soy sauce, chicken essence and stir-fry evenly, and finally pour in eggs and stir-fry a few times to get out of the pot. Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot.

Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot. Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot. Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot.

Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot. Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot. Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot.

Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot. Add salt, light soy sauce, and chicken essence and stir-fry evenly, and finally pour in the eggs and stir-fry a few times to get out of the pot. Add salt, light soy sauce, and chicken essence to stir-fry evenly, and finally pour in eggs and stir-fry a few times to make the dough pot.

When steaming, cover with plastic wrap, poke a few holes, and put some sesame oil after steaming, and the steamed will be very tender.

Eggs buy too many eggs to consume eggs, some friends said that egg custard steaming is not successful, I feel okay, super simple, friends who don't know can try it according to the tutorial!